Thursday, December 18, 2008

using more kinoko

Recently on La Fuji Mama, she posted about a creamy pasta that is a favorite in their household.

This reminded me that I hadn't made this recipe in awhile. I also had bought some Italian parsley that I wanted to use up.

Since kinoko (mushrooms) are in season here, I decided to adjust the recipe to accommodate some kinoko.

I lessened the amount of pancetta and added a package of shimeji (tricoloma) & a package of maitake (hen of woods).

We had the pasta with some carrot salad topped with marinated onions.

It was a great Sunday dinner.

9 comments:

grace said...

one can't go wrong with mushrooms and pasta! looks so good - did you use olive oil at all to toss the pasta?

K and S said...

Grace,
no, just olive oil in the sauce :)

Take care.
Kat

Phoebe said...

yum! what did you use for the sauce?

K and S said...

garlic, tomatoes, pancetta, mushrooms, olive oil & cream, Phoebe.

Take care.
kat

Fuji Mama said...

Oh yum! It's only 6:45am and I already want pasta! Bad news for the rest of the day...

K and S said...

Maybe you could have some pasta for breakfast, Fuji Mama :)

Take care.
Kat

Lori said...

I also love adding mushrooms into different kinds of dishes. I have a big bottle of various dehydrated ones. Super easy to soak and use in anything!

Debinhawaii said...

Yum!--you just reminded me I forgot to use up my CSA mushrooms this week. Have to check and see if they are still OK. You have me craving mushroom pasta now!

K and S said...

I hope they will be okay, Deb :)

Dried mushrooms are so easy to use, Lori, I have some too :)

Take care you two.
Kat