How to make it

  • In a large pan, bring water for pasta to a boil over high heat.
  • Meanwhile, in another pan, melt 2 tablespoons of olive oil with the 1 pat of butter over medium heat. Once oil mixture begins to "jump" from the skillet, add all of the mushrooms and sprinkle a pinch of salt and a pinch of pepper over them as they sauté.
  • Once first pan of water is brought to a boil, mix in about 2 tsp. of salt to the boiling water, followed by the saffron (powder or threads), and then add all of the pasta. Reduce heat to medium and cook for amount of time directed on pasta container (normally about 10 minutes).
  • When the mushrooms in the second pan begin to lightly brown, add in the 1 c. béchamel sauce and stir into the mushrooms over low-medium heat.
  • Once the pasta reaches "al dente," use a colander to drain partially, being sure to leave back some of the water that the pasta cooked in.
  • Toss the pasta and some of its water with the béchamel-mushroom sauce, adding as much of the water as desired. Tip: How much water you add will determine how much saffron flavor is infused into the sauce and will also determine the consistency of the sauce. The more water you add, the less creamy your sauce will be. Because saffron is such a strong spice, and because this dish is meant to have a subtle saffron flavor, a small amount of the saffron water will be enough to add flavor while not diluting the creamy texture.
  • If desired, grated parmesan cheese can be sprinkled over pasta, or sprinkle parsley over pasta to add some color.

Reviews & Comments 6

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  • cuddlezxoxo 10 years ago
    Thanks for the bechamel recipe!
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    " It was excellent "
    luisascatering ate it and said...
    Bechamel Sauce
    Prep Time: 5 min Cook Time: 20 min Yields: 3 cups

    5 tablespoons unsalted butter
    4 tablespoons all-purpose flour
    1 1/2 cups half n' half
    1 1/2 cups whole milk
    2 teaspoons kosher salt
    1 teaspoon white pepper
    1 teaspoon freshly grated nutmeg

    In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
    Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, white pepper and nutmeg, and set aside until ready to use. Note: a nice handful of freshly grated parmigiano reggiano never hurts anyone :-)

    P.S. Great recipe!

    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I tried this again to bad I can not rate another five or I would. Yummy
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    " It was excellent "
    greekgirrrl ate it and said...
    Amazing recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I love the aroma created from Saffron-mushroom Sauce

    Great post

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  • amberdor22 10 years ago
    sounds good nice post
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