NEW! Google Custom Search

Loading

Pasta with Mushrooms #69

favorablyimpressed's picture

I made the Pasta with Mushrooms, Peas, Prosciutto & Sour Cream from issue #69 this week and it was very good.  Now, I just discovered that I incorporated 2 tablespoons instead of 2 teaspoons of flour into the sour cream!  Sheesh!  Well, it was still good, although I had decided that I was going to eliminate the flour the next time.  Well, maybe instead, I'll try following the recipe more closely. 


I'd love to find the corkscrew pasta they use in this recipe.

Dewberry's picture

(post #38796, reply #1 of 24)

I made it this past weekend as well and really liked it. It'll definately be added to my list of things to cook - definately recomended.


Issue 69 has had more recipes than usual that I want to try.


GE

Ballottine's picture

(post #38796, reply #2 of 24)

DD's all girl school and Gonzaga (all boys school) had a  Christmas concert this week.   Because there was less than an hour between the rehearsal and the concert we had to feed 35 high school girls and 35 high school boys.


 I planned to take a whole day off, but had to go to work for a few hours to finish up a case I am working on.  Arrived at Costco around noon and served kids exactly at 6 pm.  Inspired by your comment I made pasta from #69.  Thank you! To make sure there was enough food I multiplied all ingredients by 12. When I saw 35 boys lined up with plates in their hands and  heard them asking for second helpings  before they started eating my heart  sank, but we had enough, and even some  leftovers.  Those boys sure can eat.


I  made four different batches, but used tomato & cream sauce for all of them.  It was awesome. It was incredibly good.  I discovered that the pasta that was undercooked the most but had the most  sauce tasted the best. The most popular batches were with sausage, (I used Costco's mild) and De Cecco pasta.  The last to go was the vegetarian batch.  Go figure.


The recipe is so condusive to cooking and it just flows from step to step.  I was in a hurry, but everything clicked.  I love recipes like this one.   While  boiling four pots of water for pasta  I peeled and sliced onions.  While pasta was cooking I crumbled sausage and cut mushrooms.  Shreding cheese was the most time consuming task, I should have gotten already shreded cheese, but I wanted the kids to taste Gruyere & Parmigiano Reggiano & Fontina.  I also used a little bit of crumbly Gorgonzola  in all four batches.


And  a nice lagniape - very little clean-up and two mothers who were helping me to serve food asked for the subscription cards from my FC magazine.  I assured them that IMHO Fine Cooking is one the two cooking magazines worth subscribing to.


 


So much to cook; so little time.

 

So much to cook; so little time.

favorablyimpressed's picture

(post #38796, reply #4 of 24)

Glad to hear the recipe was a success for you, but what an undertaking!  Did you slice the mushrooms in the food processor?  Parmesan works beautifully in the food processor and I would certainly rely on it for a large amount of cheese.  And, the grating attachment for the Gruyere would relieve a lot of the hand grating.  I hope you had help in the kitchen.


I do like the recipes in this article and I plan to use the other variations soon. 


It's good to see you posting again.


 

Ballottine's picture

(post #38796, reply #6 of 24)

...but what an undertaking...


I really wasn't.  The recipe is so compact and so well organized and so not time consuming. It just evolves, one thing flows into the next thing.  Beautiful.


Thank God I did not have help in the kitchen, it would have been too distracting. I had help serving and one mother "helped" to make salad, she used only upper and outer leaves of romaine,  "because  her kids like only the green part and she always throws the hearts of romaine away."  


I sliced a 10 lbs. bag of onions  and 5 lbs of mushrooms using a knife - improves my knife skills- but used FP for grating cheese.


I would very much like to have more recipes like this one. Santa,  can you hear me?Bal


 


 


So much to cook; so little time.

 

So much to cook; so little time.

Syb's picture

(post #38796, reply #14 of 24)

I was going to say you're a brave soul serving all those mushrooms to teenagers.  But even with the baked pasta, you used 5 pounds of mushrooms, and they came back for more!  In my experience about 25% of teenagers avoid mushrooms or refuse to eat them.  Did you notice any kids going hungry or picking out those vile, slimy pieces of mushroom?


Excuse me. I've got to tend my mushroom soup.

Gretchen's picture

(post #38796, reply #15 of 24)

The ziti with mozzarella, italian sausage and _____ from Q&D is delicious.


f


Gretchen
Gretchen
Ballottine's picture

(post #38796, reply #18 of 24)

Thanks, but  I doubt I will be cooking for this group again since  my last one is graduating in May. 


 


I keep hoping you will post more of you recipes.  Perfect pork, perfect  sandwich spread, there has to be something else  perfect there. Bal


PS: I am curious, what does "f" in your post stand for?


 


So much to cook; so little time.

 

So much to cook; so little time.

Gretchen's picture

(post #38796, reply #20 of 24)

PS: I am curious, what does "f" in your post stand for?


I have no idea.  For some reason my computer sometimes goes squirrely and will not let me write any more in a reply--nor change anything.  and I usually forget to come back to correct it.



 


Gretchen
Gretchen
Ballottine's picture

(post #38796, reply #21 of 24)

Oh, well, my computer has a mind of its' own too. 


Since  I don't visit  as much as I used to I thought I missed something.  Bal


 


So much to cook; so little time.

 

So much to cook; so little time.

Ballottine's picture

(post #38796, reply #17 of 24)

I've been cooking for "kids" for a very long time and by now they know that they "better" eat what I serve.  LOL. 


In my experience, there is a point when all teenagers would like to be introduced to foods other than pizza and Subway sandwiches.   Now and then I get a phonecall from  a sophomore or junior and even a HS senior who wants to take a date to a "special" restaurant. Of course, I am sworn to secrecy. They ask  where to go, what to order, how much to tip and so on.  It is hilarious, but I take their questions very seriously.  I think teenagers need to be exposed to all sorts of foods.


This group is particularly fond of my DD, I guess they would eat anything just to get on her good side.  LOL.  Bal


 


So much to cook; so little time.

 

So much to cook; so little time.

Syb's picture

(post #38796, reply #22 of 24)

In my experience, there is a point when all teenagers would like to be introduced to foods other than pizza and Subway sandwiches.   Now and then I get a phonecall from  a sophomore or junior and even a HS senior who wants to take a date to a "special" restaurant. Of course, I am sworn to secrecy. They ask  where to go, what to order, how much to tip and so on.  It is hilarious, but I take their questions very seriously.  I think teenagers need to be exposed to all sorts of foods.


This group is particularly fond of my DD, I guess they would eat anything just to get on her good side.  LOL.  Bal


Oh, that's sweet.  It's also kind of sad to reach the end of an era.

Gretchen's picture

(post #38796, reply #23 of 24)

My kids' friends still come by to see me--with their children.

Gretchen

Gretchen
Alexandra's picture

(post #38796, reply #3 of 24)

Don't eliminate the flour, it keeps the sour cream from separating.  Same thing when you cook with yogurt, need some flour to keep it together.

                 * -:¦:- *
        -:¦:-** -:¦:-**-:¦:-
    -:¦:- ((¨* -:¦:- * ¨)) -:¦:-
        -:¦:- Alexandra-:¦:-
favorablyimpressed's picture

(post #38796, reply #5 of 24)

Don't eliminate the flour, it keeps the sour cream from separating.


I didn't know that.  I was wondering why the sour cream worked so well.  Next time, I'll use the two teaspoons that she calls for and not tablespoons!  Thanks for the info.

gjander's picture

(post #38796, reply #7 of 24)

I've made this twice now and thought it was excellent both times.  I did find the corkscrew pasta at Wegman's but the regular grocery stores don't seem to stock it.  Last night I made it with rigatoni which I thought worked very well.


Gary


 

favorablyimpressed's picture

(post #38796, reply #8 of 24)

Wegman's . . . I should have known.  For a short while, we thought that Wegman's was coming to our area, but I just learned the City Council voted it down.  I'm not surprised.

Gretchen's picture

(post #38796, reply #10 of 24)

I did find the corkscrew pasta at Wegman's but the regular grocery


Rotini?


Gretchen
Gretchen
gjander's picture

(post #38796, reply #16 of 24)

Actually, it was tortiglioni.  Probably not exactly the same one mentioned in the recipe but it was pretty close.

Syrah's picture

(post #38796, reply #9 of 24)

That sounds wonderful. Could you post the recipe here??

"The truth lies in between the first and the fortieth drink" Tori Amos, Concertina

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

favorablyimpressed's picture

(post #38796, reply #11 of 24)

This recipe is a part of an article entitled, "Make the Most of a Mushroom Sauté," in the latest issue of Fine Cooking, #69.  We tend not to post recipes from the current issue. 


There are lots of good recipes in this issue.

Ballottine's picture

(post #38796, reply #12 of 24)

OOOPPPPSSS!  I made the Hearty Baked Pasta, on page 68, not the Mushroom Saute on page 64, but I am going to try it today.  Bal

 


So much to cook; so little time.

 

So much to cook; so little time.

favorablyimpressed's picture

(post #38796, reply #13 of 24)

Well, that makes sense.  Now I understand why you mentioned the tomato sauce.  And, I can see that that recipe might have more appeal to teenagers.  Do try the sauté.  It's very nice.

Ballottine's picture

(post #38796, reply #19 of 24)

All right!  Yesterday I made  Pasta with Mushrooms, Peas, Prosciutto and Sour Cream.  Excellent.   I also made Mushroom and Potatop Gratin (we will have it today) and the Mushroom Fontina Tart.  All three are keepers.  Tart never made it to the table.  Everyone grabbed a piece as they passed it by.


Mushroom saute  recipe is really good. I avoided white button mushrooms considering them blah...was I wrong! The only thing I changed was adding  just a speck of nutmeg. ( It's me;  can't cook mushrooms without nutmeg.)


I also made Broccoli from page 10.  DD, who is not a broccoli fan, added thinly sliced crosswise ham and a tiny bit of red chile pepper flakes and had it for lunch.


This issue might become my all time favorite.  Bal


 


So much to cook; so little time.

 

So much to cook; so little time.

favorablyimpressed's picture

(post #38796, reply #24 of 24)

 All three are keepers.  Tart never made it to the table


You're amazing!  I'm glad you were able to try all the mushroom sauté recipes.  I'm eager to try the tart next.