I am taking a few notes from the pages of Chinese cooking and their appreciation of fats and oils as a flavoring and expanding them to western cuisine. Of course I am not the first and certainly won't be the last.
I'll have to admit that it may take a bit of time to get used to if you're not accustomed to having fats and oils as sauces in their own right.
A lot of time I will just be talking about olive oil. Note that when you cook, meaning when you are actually heating the oil to fry something or heating to use as a sauce, you should NOT use extra virgin oil. Extra virgin and virgin oils are great for using cold but they really are too delicate and have too low a smoking point to use in the frying pan.
Use a more robust olive oil, not the virgin or extra virgin. Otherwise the oil will burn easily.
Spice It Up A Bit
For our first oil base sauce, I'll keep it plain and simple but spicy.
The steps MUST be followed in order here, or you're looking at needing to evacuate your house because you'll create a virtual pepper spray that will have your family or dinner guests choking and eyes watering! Don't ask me how I know this ;) Just trust me!
Again, this is a pasta sauce, best served over a short pasta like a penne.
PER SERVING you will need:
1/4 cup sliced button or shiitake mushrooms (or a 1:1 mix thereof)
4 Tbsp olive oil
1/4 TSP crushed red pepper (or more if you can handle it!)
Heat the olive oil in a sautee pan.
Toss in the sliced mushrooms.
Sautee them down a bit.
If they soak up most of the olive oil, which they probably will, add more til it looks like enough to drench your pasta in. Heat the oil but don't let it start to smoke.
REMOVE FROM HEAT!
REMOVE FROM HEAT!
REMOVE FROM HEAT!
(Trust me, it's so important I mentioned it 3 times!)
Toss in the crushed red pepper and mix.
Let mix sit for about 3 to 5 minutes.
Toss the pasta into the sautee pan and mix with oil.
Serve.
Until next time,
Cook and eat with love!
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