Gail describes this recipe best: "A farm-to-table recipe with goat meat, Porcini Shells, mushrooms, kale, garlic and shallots all purchased at the Longmont Farmer's Market. Rich and hearty, this complex one-dish meal holds toothsome flavor on levels from umami to creamy to crunchy to savory. The goat sauce is a bona fide 'speak truth to power' match for the depth of flavor and texture in the Porcini pasta. Serve with a sturdy Cabernet Sauvignon or a Sauvignon Blanc." Thanks for sharing, Gail!
8 oz. Porcini Mushroom Seashells
2 tablespoons olive oil
1 stalk celery, minced
1/2 white onion, minced
1 medium shallot, minced
2 garlic cloves, minced
1 lb. ground goat meat
1 tablespoon all purpose seasoning
1/2 lb. crimini mushrooms, sliced
1 1/2 c. lacinato kale, thinly cut
3 tablespoons spelt flour
1 c. milk
2/3 c. sour cream
Salt & Pepper to taste
1. In a large saute pan, sweat celery, onion, shallot, and garlic in olive oil. Add in goat meat and saute until done. Add in seasoning, mushrooms, and kale. Saute until mushrooms are al dente.
2. Stir in spelt flour to make roux base and stir a few minutes until the flour is cooked. Add in milk to make creamy sauce. (More milk may be needed.) Fold in sour cream, lower heat, and simmer a few minutes. Season with salt and pepper to taste.
3. Meanwhile, cook shells in boiling water to al dente. Serve sauce over cooked Porcini Mushroom Seashells.