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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 about 2 years ago

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5 answers 503 views
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Cav
added about 2 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 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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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Cav
added about 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.

0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added about 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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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 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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