![]() Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching.Add the capers and garlic and cook until the garlic is fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. ![]() Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat.Add the pasta and cook according to the package instructions until just al dente. Bring a large pot of salted water to a boil.Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter. ![]()
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