So the cooking class last night = an absolute night to remember. Not only did a handful of brilliant women get the chance to mingle over bubbly prosecco and soothing red wine, we also got to throw on matching aprons, get our hands dirty and learn some professional tricks in a commercial kitchen.
The menu was colorful, decadent and involved A LOT of olive oil. Needless to say, the giddiness was unsurpassed.
Next week during my vegetarian challenge I’ll try and recreate the main course from last night, a pillowy homemade gnocchi with a silky tomato sauce. (your eyes will roll to the back of your skull.)
It’s pretty obvious that the luxurious Italian food cravings didn’t leave me today, as all I could think about for dinner was mushrooms, more pasta, wine and cream.
I have issues. Wonderful, tasty, delicious issues.
Fusilli with a Mushroom Cream Sauce and Garden Greens:
What it took for 2:
* 1/2 pound fusilli pasta
* 5 oz baby bella mushrooms, sliced
* 3 cloves garlic, minced
* 2 Tbs. butter
* 1/4th cup heavy cream
* 1/4th cup marsala wine
* pinch of grated nutmeg
* coarse salt and freshly ground pepper
* 1/2 cup arugula, finely chopped
* 1/2 cup collard greens, finely chopped
* 1/2 cup grated parm or pecorino, plus more for garnish
* fresh basil or parsley for garnish
Cook the pasta according to package directions. Drain and set aside.
In a medium skillet, heat the butter over medium-high. Add the garlic and bloom for 30 seconds. Add the mushrooms and cook until they start to brown, about 5 minutes.
Toss the mushrooms and garlic into a food processor and pulse a couple of times. Add the cream and wine and blend until smooth.
Pour the mushroom mixture back into the skillet and bring to a light simmer. Season with salt and pepper, along with a good pinch of freshly grated nutmeg. Add the 1/2 cup of cheese and stir to combine.
Toss the chopped arugula and collards into the sauce and simmer for a couple more minutes. Add the pasta and stir to combine.
Serve with parmesan and fresh basil!
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