Portobello Mushrooms with Pappardelle
Except that I used fettucine, because I wanted to use fresh pasta but I didn't want to make it myself and that's what I could get. It's not quite as wide as pappardelle, but close enough.
Fellow-foodie Cheryl recommended this recipe. I love this it. I love everything I've ever made from this cookbook. I wish I would remember to cook from it more often.
- Portobello Mushrooms with Fettucine (Vegetarian Cooking For Everyone, Deborah Madison, p. 458)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, p. 49)
- Arugula & grape tomatoes with balsamic vinegar
posted by Amy @ 1/03/2005 06:28:00 PM
4 Comments:
This totally sounds like something I'd make. Except for the mushroom part, of course! I love that garlic bread. I could live on it.
How mushroom-y was it? I don't mind the flavor, it's mostly the texture that I don't like. That, and it's FUNGUS. :)
How mushroom-y was it? oh PUHleez! The title is "Portobello Mushrooms with Pappardelle". You are so not making this :-)
Meh. But I want to make whatever you make!
i love that book, glad you enjoyed it as much as i did. try the sauted spinach with the golden raisens - it is yummylishous (as my adorable little nephew would say!)
cheryl
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