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How can you make a mushroom pasta sauce the day before and not have it absorb all the sauce when reheating?

asked by saucy sally over 2 years ago

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5 answers 565 views
Cav
Cav
added over 2 years ago

Be prepared to add more liquid when reheating. Stock, cream, water, butter, whatever suits your dish best.

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saucy sally
added over 2 years ago

Thanks, Cav. I did add cream when reheating and it absorbed that, too. Did that twice.
Hardly any sauce by the time it was hot enough to serve.

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Cav
Cav
added over 2 years ago

When did you add it? I'd be adding it at the end of the reheating, as liquids will evaporate and reduce. Treat it like a finishing move.

nancy essig
added over 2 years ago

Did you mix the sauce with the pasta and then refrigerate? If that is what was done, the 2 components should have been chilled separately.

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saucy sally
added over 2 years ago

Thanks, Nancy. No, I made the mushrooms the day before and cooked the pasta right before serving; trying then to incorporate them.

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