Cooking Italian. Help please

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Posted 11/13/2013 by AKathy in NSBR Board
 

AKathy
Peaing From Podunk

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Posted: 11/13/2013 5:50:41 PM
A friend and I took an Italian Winter Dishes cooking class last night. We learned how to make three different pasta meals. Two were extremely yummy and we want to make them at home. One was Italian sausage, olive oil, onion, mushrooms and peppers, finished with chili infused olive oil and Parmesan cheese and served over penne. The recipe calls for a whole pound of fresh mushrooms and neither of us likes mushrooms. We plan to increase the peppers and onions to replace some of the mushrooms but wondered if we should increase the amount of sausage too and call it good or should we replace them with a different vegetable? And if so, what vegetable would you use to retain the Italian-ness of this dish?


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voltagain
OklaPhoma

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Posted: 11/13/2013 5:57:17 PM
I would replace the mushrooms with either a half pound of eggplant thinly sliced or zuchinni along with upping the amount of onions and peppers.


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AKathy
Peaing From Podunk

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Posted: 11/13/2013 6:01:46 PM
Not a fan of eggplant either but may try zuccini. Thanks Volt
Anyone else have any other suggestions? How about diced carrots?


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jediannie
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Posted: 11/13/2013 6:04:50 PM
I think carrots would make it too sweet and alter the flavor too much. Zucchini would be a great mushroom substitute as it's flavor is overpowering like carrot can be. I would think you can include a little carrot but not too much.

voltagain
OklaPhoma

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Posted: 11/13/2013 6:09:56 PM
Carrots would be too sweet.


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AncestralPea

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Posted: 11/13/2013 6:20:13 PM
Do you like broccoli rabe?

megmc
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Posted: 11/13/2013 6:36:11 PM
Kale or spinach.

Zucchini is your best bet.

I would add a touch of concentrated beef stock like better than boullion. Mushrooms add a beefiness to a dish.

AKathy
Peaing From Podunk

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August 2002
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Posted: 11/13/2013 6:56:54 PM
Yeah, I wondered if carrots would be too sweet. Guess zucchini it is. Thanks everyone


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