{"id":28746,"date":"2013-03-12T23:09:41","date_gmt":"2013-03-13T03:09:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28746"},"modified":"2013-03-12T23:16:34","modified_gmt":"2013-03-13T03:16:34","slug":"homemade-pasta-with-mushroom-sauce%e3%83%9b%e3%83%bc%e3%83%a0%e3%83%a1%e3%83%bc%e3%83%89%e3%83%91%e3%82%b9%e3%82%bf%e3%81%a8%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%82%bd","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28746&lang=en","title":{"rendered":"Homemade Pasta with Mushroom Sauce<br>\u30db\u30fc\u30e0\u30e1\u30fc\u30c9\u30d1\u30b9\u30bf\u3068\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u30bd\u30fc\u30b9"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/19.jpg\" rel=\"lightbox[28746]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-28747 aligncenter\" title=\"19\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/19.jpg\" alt=\"\" width=\"415\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/19.jpg 415w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/19-321x450.jpg 321w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a><\/p>\n<p><strong>Homemade Pasta with Mushroom Sauce<\/strong><\/p>\n<p>I don&#8217;t make creamy sauce much any more. When I&#8217;m in a mood for cream sauce, I now use soy milk and make Bechamel sauce with it. The other day I was in a mood for creamy mushroom sauce for my homemade pasta but I didn&#8217;t feel like using Bechamel sauce. So instead of my soy Bechamel sauce or heavy cream, I decided to use Greek yogurt to thicken the sauce.<\/p>\n<p>Creamy mushroom sauce: canola oil, garlic, onion, mushrooms, white wine, beef stock, Greem yogurt, cane sugar, salt, pepper<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u30db\u30fc\u30e0\u30e1\u30fc\u30c9\u30d1\u30b9\u30bf\u3068\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u30bd\u30fc\u30b9<\/strong><\/p>\n<p>\u6700\u8fd1\u306f\u751f\u30af\u30ea\u30fc\u30e0\u3092\u307b\u3068\u3093\u3069\u4f7f\u308f\u306a\u3044\u3088\u3046\u306b\u306a\u3063\u305f\u306e\u3067\u3001\u30af\u30ea\u30fc\u30df\u30fc\u306a\u30bd\u30fc\u30b9\u306e\u51fa\u756a\u3082\u6e1b\u308a\u307e\u3057\u305f\u3002<\/p>\n<p>\u304c\u3001\u5148\u65e5\u30d1\u30b9\u30bf\u3092\u81ea\u5206\u3067\u4f5c\u3063\u305f\u3068\u304d\u3001\u3069\u3046\u3057\u3066\u3082\u30af\u30ea\u30fc\u30df\u30fc\u306a\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u306b\u3042\u308f\u305b\u305f\u304f\u3063\u3066\u3001\u3053\u3093\u306a\u3082\u306e\u3092\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n<p>\u751f\u30af\u30ea\u30fc\u30e0\u306e\u4ee3\u308f\u308a\u306b\u30ae\u30ea\u30b7\u30e3\u30e8\u30fc\u30b0\u30eb\u30c8\uff08\u3075\u3064\u3046\u306e\u30e8\u30fc\u30b0\u30eb\u30c8\u3088\u308a\u6fc3\u539a\uff09\u3067\u30af\u30ea\u30fc\u30df\u30fc\u3055\u3092\u51fa\u3057\u3066\u3002<\/p>\n<p>\u3055\u3063\u3071\u308a\u3057\u3066\u3044\u306a\u304c\u3089\u3001\u30e8\u30fc\u30b0\u30eb\u30c8\u306e\u9178\u5473\u3082\u52a0\u308f\u3063\u3066\u306a\u304b\u306a\u304b\u3044\u3044\u611f\u3058\uff5e\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/67.jpg\" rel=\"lightbox[28746]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-28751 aligncenter\" title=\"67\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/67.jpg\" alt=\"\" width=\"581\" height=\"416\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/67.jpg 581w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/03\/67-450x322.jpg 450w\" sizes=\"auto, (max-width: 581px) 100vw, 581px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f<a href=\"http:\/\/afterhours.culinarytribune.com\/\" target=\"_blank\">\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Homemade Pasta with Mushroom Sauce I don&#8217;t make creamy sauce much any more. When I&#8217;m in a mood for cream sauce, I now use soy milk and make Bechamel sauce with it. The other day I was in a mood for creamy mushroom sauce for my homemade pasta but I didn&#8217;t feel like using Bechamel [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,11],"tags":[],"class_list":["post-28746","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28746"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28746\/revisions"}],"predecessor-version":[{"id":28757,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28746\/revisions\/28757"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}