Fusilli with Mushrooms and Nutmeg Recipe
Fusilli with Mushrooms and Nutmeg Notes
This recipe comes from our good friends, Judith Dunbar Hines and Rick Delby, at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago. They adapted it from: The Encycolpedia of Herbs, Spices & Flavorings, Elisabeth Lambert Oritz.
- 4 tablespoons unsalted butter
- 2 medium onions, finely chopped
- 1/2 teaspoon freshly ground nutmeg
- to taste, salt and freshly ground black pepper
- 1 pound fusilli pasta
- 1 cup heavy cream
- freshly ground Parmesan cheese
- 2 pounds your choice of variety, fresh mushrooms
Serves / Yields
Bring a large pot of lightly salted water to the boil over high heat. While water heats, melt the butter in a large heavy saucepan and add the onions. Cook over moderate heat until softened but not browned. Add the mushrooms and stir frequently over medium heat about 10 minutes until they have given up their liquids.
Add the pasta to the boiling water and cook per package directions, about 10 minutes. When pasta is nearly done, add the nutmeg, salt and pepper, and the cream to the pan of mushrooms. Cook over low heat just until the cream is heated through.
Drain the pasta, toss with the sauce until blended and serve with the Parmesan.
Good quality nutmeg grater like a Microplane.
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