Pasta with Mushroom Cream Sauce...
It bothers me that my children don't love mushrooms the way that I love them. They have this kind of earthy intensity about them that I love. I adore them, give me mushrooms, and I am one happy farmgal. So what's the deal with my kids? I think that everything about mushrooms is wrong for them, the texture, the earthy flavor, the color, so I set out to rock their mushroom-free world with a little sneak attack of fungi awesomeness.
I decided to make a mushroom cream sauce that I could put over pasta, but I had to disguise the mushrooms, there could be no resemblance of the shape or smell, I had to use a mild mushroom, but with enough flavor to make me and the hubby happy too. We are talking big time ninja skills were needed. What resulted was fabulous, and I am pleased to say that my farmhands are now mushroom eaters!
This is seriously the simplest recipe. It is great for a busy weeknight meal. Although not a light meal, it is delicious, and I significantly reduce my portion and serve it with a great big salad to make it filling and healthier. Give this a try, you will enjoy it, even if you aren't a mushroom eater, it is really tasty.
PASTA WITH MUSHROOM CREAM SAUCE
2 tbsp butter
About 7 ounces of mushrooms (oyster, cremini, portabello, or button)
2 cloves garlic, roughly chopped (more or less depending on how offensive you like to smell - we are REALLY offensive here at the farm)
1/2 cup heavy cream
1/4 cup fresh grated good parmesan cheese
Handful of fresh parsley, roughly chopped
Zest from 1/2 lemon
Salt and fresh ground pepper to taste
Fresh cooked linguine or pasta of your choice
In a large skillet, over medium heat, melt butter. While butter is melting, in a food processor, pulse together the mushrooms and garlic (don't pulse too much, you don't want a paste, you want good sized chunks of mushroom. Add to the butter in the skillet and sauté until it is just aromatic (about a minute or two), stirring occasionally.