In Cucina

So, I am trying to not grocery shop quite so often and rely more heavily on my pantry.  I really felt that we had slim pickins for dinner tonight.  But I saw a can of tuna on the shelf and remembered the old standby, tuna noodle casserole.

Being gluten and dairy free, this could pose a problem.  So I did some searching and realized that I could make my own cream of mushroom base.  This may not be a revalation to a lot of folks, but I am not known for making things thick when they are supposed to be.  My gravy almost never thickens.  But I felt empowered, so I gave it a try.

In the skillet went a whole stick of butter.  I don't count butter in my dairy free world.  I suppose you could substitute margerine if necessary.  In went chopped mushrooms and shallot to saute.  Once they were softened, I threw in about 3 or 4 tablespoons of white rice flour and whisked away.  Once it was cooked a bit, I added a can of coconut milk and whisked away more.  I let it simmer a while and IT THICKENED!!!!  WHOO HOO!!!!  I added some garlic powder and pepper.  Yummy!

In it went with the pasta, tuna and peas.  Lots of pepper and I am good to go.  I know lots of folks add cheese and breadcrumbs and bake this a while and that would be good too.

I think I will try this technique with my gravy the next time I make it.

Until next time,

Ciao!

Birdie in Cucina