How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Sunday, November 3, 2013

Exotic Mushroom Pasta Alla Mamma

We stopped in Williams Sonoma yesterday because we were out of filters for our Chem-X (which is really the best thing for making coffee - we've been making due with our French Press) and I was taken in by this incredibly overpriced, yet fun-looking pasta. It was packaged so nicely, too. Tough to admit that even I can fall for food-porn marketing.

Anyway, our daughter is home for the weekend, so the time to celebrate was right. I asked her to help me pick something from the 365 Ways to Cook Pasta Cookbook. She said she really wanted something with mushrooms, so we selected the exotic mushroom pasta alla mamma. It was quick and easy to prepare, and yummy. 

After melting 4 T. of butter in the cast iron pan, I added an 8 oz. package of chopped mushrooms, and sauteed for about 5 minutes, then added one minced garlic clove, 2 T. chopped parsley, and a bit of dried basil and oregano and stirred some more. The pasta cooked while I did all of this. Once the pasta was cooked drained it was added it the pan. Next I added 4 beaten eggs and stirred until the eggs began to set. Just before serving, put in some grated Parmesan cheese.

Everyone enjoyed this. Paloma took a picture of her plate before eating, but as we have learned from our almost 3 years of food blogging, food photography is usually best left to the experts. The picture above is simply the dry pasta.

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