Zucchini Bread

Posted on by Amanda Leave a comment

It appears everywhere I turn there is an abundance of zucchini. The other week it was also “leave a zucchini on your neighbor’s porch” day? The other day I went wine tasting and they were also giving away a variety of squashes and zucchinis! There was a small farm on-site at the tasting room and it appeared their zucchini plants were exploding and they couldn’t consume them all.

The local farm where I get my produce has also been producing some massive zucchinis: some thicker than my head and longer than my forearm. When I get these larger zucchinis, I find that they can be extremely seedy and sometimes bitter. If I want to eat them roasted or in a stir-fry, the bitterness can still appear even if I’ve removed all the seeds. When I get one of these big guys, I like to just shred the whole thing and use it all in a loaf. The bitterness of the zucchini completely disappears in the loaf and the seeds dissolves into a moist bread.

This recipe already makes 2 standard 9×5 loaves of zucchini bread, but if I have a lot of zucchini, I like to double the recipe so I have extra loaves to give away! The bread keeps for months in the freezer if well wrapped.

Ingredients

Zucchini – I’ve found that you can use any variety of zucchini/squash. Green, yellow, or even the patty-pan ones make a great zucchini bread!

wet ingredients
add zucchini
add flour
it’s ok if it’s streaky
mixed
divide & bake!

Zucchini Bread

Print Recipe
Perfect for when you find yourself in a pile of zucchini!
Makes 2 regular 9×5 loaves or 4 mini 6×3.5 loaves
Course Breakfast, Dessert
Keyword bread, zucchini
Cook Time 1 hour

Equipment

  • loaf pans

Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 3 cups zucchini shredded, packed
  • 3 cups flour all purpose
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup rolled oats

Instructions

  • If zucchini is not yet shredded, do this first! If you have more than 3 cups packed, that's ok. I wouldn't use over 3.5 cups of shredded zucchini for this recipe.
  • Mix together eggs, oil, sugars, vanilla, salt, and cinnamon until well combined.
  • Add zucchini and mix.
  • Add flour, baking soda, and baking powder. Mix until batter is just a little streaky.
  • Add in the oats and continue mixing until just combined.
  • Divide into loaf pans and bake at 350F for about 60 minutes until a toothpick comes out clean. Tent with foil if the tops brown too quickly.

Try some other baked goods like Banana Bread or Pumpkin Pull Apart Bread.

If you have extra zucchini bread, you can use it to even make Bread Pudding.

Bread Pudding

Posted on by Amanda Leave a comment

A crowd favorite, because… who doesn’t like bread?? Bread pudding is so customizable – the bread can be swapped for other tasty bread-like treats (cakes, cinnamon rolls, etc) and any kind of mix-in could be added too. It can be made in almost any pan (no springform pan/pans with removable bottoms – I made this mistake) so it can be in any shape.

For a large crowd, bread pudding can be made in a large casserole dish or for a celebration I like to make a bread pudding in a pie dish or cake pan for that “birthday cake” vibe. It helps to have an immersion blender to make the custard, but it isn’t required. This bread pudding recipe is an excellent base for a custard-y bread pudding that isn’t overwhelmingly sweet. I usually like to pair it with a fun, sometimes boozy, whipped cream to further play with the textures.

custard mix
blend
sandwich bread + cake

Bread Pudding

Print Recipe
Customize this bread pudding with other flavors, mix-ins, or fancy sauces!
Course Dessert
Keyword bread, bread pudding

Equipment

  • immersion blender optional

Ingredients

  • 8 cups "bread"
  • 2 cups heavy cream
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • pinch of salt

Instructions

  • Cut or rip your "breads" into smaller bite size pieces. I like to use a mix of sandwich bread, sourdough, and even leftover cake.
  • In a separate container, blend or mix together the eggs, heavy cream, salt, sugar, vanilla, and cinnamon.
  • Add bread to your baking dish and cover with the liquid custard mixture.
  • Bake at 350F for 45 minutes or until center is set and no longer jiggly. If the top is getting too brown, tent with foil.
  • Serve straight from the oven or at room temperature!

More desserts? Have some Peach Galette or Chocolate Chip Walnut Cookies.

Pesto Roasted Potatoes

Posted on by Amanda Leave a comment

Anything mini is automatically delicious and not to mention, cute! Fingerling potatoes are perfect for roasting and are so low maintenance. They really do well with simple seasoning and can be left in the oven to crisp up. I like using non-stick baking sheets for these potatoes to ensure I can eat all the crispy bits and that none will be left on the pan. I had plenty of leftover Basil Pesto from last week, so I wanted to incorporate it into another dish. Simple roasted potatoes are jazzed up with some pesto and are a perfect summer side to a salad and a grilled protein. You could even add extra pesto and chill the potatoes for a pesto potato salad.

Ingredients

Pesto – You can use any store bought pesto or make mine! Find the recipe here: Basil Pesto.

Potatoes – I like using fingerling/baby potatoes since they just require a quick scrub, no chopping required. If you want to use a bigger potato, I’d recommend using a Yukon gold or other creamy potato.

squishing
all squished
add pesto

Pesto Roasted Potatoes

Print Recipe
Served warm or cold as a salad, these pesto potatoes are a perfect summer side.
Course Side Dish
Keyword pesto, potatoes, roasted potatoes

Ingredients

  • 1 lb potatoes
  • 1/2 cup pesto
  • salt
  • pepper

Instructions

  • Thoroughly clean and dry your potatoes. If using larger potatoes, cut into fourths.
  • Coat potatoes in olive oil, salt and pepper.
  • Add in a single layer to a sheet tray and bake at 350F for 40 minutes.
  • Remove from the oven and squish to flatten. The new crevices that have appeared will create more texture as the potatoes continue to cook.
  • Drizzle more olive oil onto the potatoes and bake at 375F for another 15 minutes.
  • Remove potatoes, and top with about 1/2 tsp of pesto per fingerling potato. Spread the pesto on the surface of the potato.
  • Return to the oven for another ~3 minutes on broil for the pesto to toast.
  • Serve immediately or chill with extra pesto mixed in for a pesto potato salad.

Need more sides? Have some Honey Balsamic Roasted Brussels Sprouts.

Serve these at your BBQ with some Black Bean Burgers.

Basil Pesto

Posted on by Amanda Leave a comment

Summer’s just getting hotter in the PNW and the herbs are not happy. I’m hearing and seeing herb gardens wilting in the heat! Pick those herbs before they dry up into nothing. If I’m not using my basil to top my pho or throwing it into a noodle or rice stir-fry, I’ll use it to make a pesto. I’ve tried a few grocery store pesto jars, but I’ll always go for my homemade version if I can (I know I’m a snob). I find that pesto from the grocery store can often be overly salty, not basil-y fragrant enough, or oddly sweet. The pesto from the grocery store typically isn’t a very vibrant green either, so you know its not the most fresh.

If you make a large quantity of pesto, it can be frozen for later. I’d recommended freezing in ice cube trays so you can portion out how much you might need at one time. When you need to use it, melt with some leftover pasta water if making pasta or leave in the refrigerator if using as a dip on the side. If storing in the refrigerator, cover the top with a layer of olive oil to prevent oxidation.

Ingredients

Basil – Pesto is generally made with basil, but the basil can be swapped for variety of other herbs. I’ve made pesto before with carrot tops, spinach, or cilantro.

Pine nuts – Basil pesto traditionally uses pine nuts, but this can be substituted for other nuts (not legumes) that you have on hand. I’d recommend using walnuts or cashews. Pine nuts do really give the pesto a richer flavor, so try to stick with that!

Cheeses – I like pecorino romano more than I like parmesano reggiano, so I usually always have that on hand. I use all pecorino romano, but you can use one, the other, or a combination of both!

Olive oil – Umm non-negotiable.

blend it all together
pesto!

Basil Pesto

Print Recipe
I promise, better than the grocery store.
Keyword basil, pesto

Ingredients

  • 2 cups fresh basil packed tight
  • 1/2 cup olive oil
  • 1/4 cup cheese parmesan/pecorino
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1 tsp salt

Instructions

  • Add all ingredients into your blender or mortar and pestle.
  • Mix/blend until completely combined. Adjust for salt.

Make some Fresh Egg Pasta to go with it or serve it on the side of My Favorite Focaccia.

Fresh Egg Pasta

Posted on by Amanda Leave a comment

No one really has the time to make fresh pasta regularly, but it certainly is a treat when you have a few spare hours and want a mini-project to keep you busy. All the ingredients that are needed are most likely already on hand! Fresh pasta has a chewier, bouncier texture than the typical grocery store dried pasta. It’s more difficult to make all the fun shapes that you can easily find at the store, but I feel like fresh pasta is best enjoyed in a long noodle form anyway.

Fresh pasta is also a great meal to make with friends. Have each person come over with a different kind of sauce and tell them to be ready to work and covered in flour. You can make a couple dough balls in advance so that they have time to rest. When your friends arrive, set them up in an assembly line. Have a few people making more dough, a few people rolling and cutting, and a few people on boiling and sauce tossing. I love using my stand mixer and pasta maker attachments. At the end of the day, everyone will be so satisfied from a delicious meal and an evening of hard work.

egg in flour/salt
start mixing
turn out
keep kneading!
cover with cloth
cut & roll

Fresh Egg Pasta

Print Recipe
Simple ingredients that turn into such chewy, bouncy pasta.
Course Main Course
Keyword noodles, pasta
Servings 1 person

Equipment

  • 1 pasta roller

Ingredients

  • 90 grams all-purpose flour
  • 1 large egg
  • pinch of salt

Instructions

  • Weigh out your flour onto a surface or bowl and mix in the salt. I recommend multiplying this recipe by the number of people you are planning on serving. If you are having multiple sides/appetizers/desserts with the meal, you could make 1 recipe amount for 2 people.
  • Make a well in the center of the flour/salt and crack the egg in.
  • Using a fork or your fingers, break up the egg and slowly start mixing the surrounding flour walls into the egg.
  • Continue to mix the egg and flour.
  • When you can no longer mix the egg and flour with a fork, switch to your hands! If you have your mix in a bowl, I would recommend turning it out onto a flat surface at this time.
  • Continue pressing, folding, kneading the dough until you have a smooth dough ball. If the dough is still too sticky, add 1/2 tsp of flour at a time until the dough comes together. If the dough is too dry and falling apart, run your hands underwater so they are damp, and continue working the dough.
  • Shape the dough into a ball and cover with a damp towel for ~15 minutes to rest. After 15 minutes, the dough should be soft and smooth.
  • Cut the dough ball into smaller pieces to make it easier to work with when running through the pasta roller. Dust each side of the squished dough with flour to prevent sticking in the pasta roller.
  • Flatten the smaller dough balls and run through the pasta maker, starting at the widest setting and moving to the thinnest setting. Dust with additional flour if sheets are getting sticky or you notice significant wrinkles.
  • Cut sheet of pasta into shorter lengths to make them more manageable.
  • Repeat rolling of all pasta dough balls.
  • Change or adjust your attachment to whichever cutting form you like. I've really been liking the spaghetti shape right now.
  • Run the rolled sheets of pasta through the cutter one at a time.
  • Dust cut noodles with more flour to prevent them from sticking. If not using immediately, they can be frozen or hung to dry.
  • If serving immediately, cook in boiling water ~5 minutes until texture is to your liking.

Serve some veggies on the side like Honey Balsamic Roasted Brussels Sprouts.

Carbs on carbs, right? Have some bread or My Favorite Focaccia.

Black Bean Burgers

Posted on by Amanda Leave a comment

So here’s my beef (hehe) with most black bean burgers:

Flavor – Bean burgers that are sold at most restaurants and grocery stores can be over-seasoned. The seasonings typically used (paprika, chipotle chili pepper, cumin, etc) usually overwhelms the rest of the burger. It really distracts from the creaminess of the beans and the rest of the burger toppings.

Texture – Some bean burgers I have are just straight mush. The beans have been pulverized into paste and then layered in between two soft buns, causing the entire burger to just turn into straight mush. This bean burger keeps textures interesting with every bite. The burger is flavorful on it’s own, but it isn’t distracting or overpowering if you’re trying some new burger topping combinations. I had mine with some brie, celery leaves, horseradish, and crunchy lettuce.

This recipe is great for meal prepping or creating a large quantity of burgers to freeze and save for a future time. I like to make this recipe to have burgers for dinner, and then keep the rest for another time. I will pre-shape my burgers and then put them in the freezer for another meal.

half mashed beans w/ onion
eggs
breadcrumbs & seasonings
fry up
serve

Ingredients

Beans – I used a mix of multiple kinds of beans. Black beans are the most commonly used, but feel free to mix it up with different types of beans.

Seasonings – I like to keep it simple with the seasonings, but if you like different flavors, go for it!

Eggs – Want to make this recipe vegan? Substitute the eggs with flax eggs (1 tbsp flax + 3 tbsp water)

Black Bean Burgers

Print Recipe
Finally – a black bean burger that isn't overwhelmed with seasonings or only has one texture.
Course Main Course
Keyword beans, black bean, burger, vegan, vegetarian
Servings 12 burgers

Equipment

  • 1 food processor optional

Ingredients

  • 6 cups beans cooked
  • 1 onion diced
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp sage
  • 1 cup breadcrumbs
  • 2 eggs

Instructions

  • By hand or in a food processor, mash half of the beans to form a thick paste. It does not need to be completely creamy. If you like a burger more textured, leave the paste thicker! If you like the burger more creamy, mash until smooth.
  • Dice the onion. Dice in larger pieces for more texture or smaller pieces if you want the onion to "dissolve" more into the burger.
  • Mix the mashed beans with the whole beans and add seasonings (salt, thyme, rosemary, sage), eggs, and bread crumbs.
  • Using a 1/2 cup measure, shape portions of mixture into burgers. If you are making to freeze, shape and then freeze in a single layer. When burgers are frozen, transfer to a bag or container.
  • Cook on each side on medium-high heat for 5 minutes. Serve on your favorite bun with your favorite toppings!

Have some Honey Balsamic Roasted Brussels Sprouts on the side and maybe some summer-y Peach Galette for dessert.

Cheesy Egg Strata

Posted on by Amanda Leave a comment

Summer is for brunching! Restaurant patios are open and everyone is trying to soak in the vitamin D while they can in the PNW. When you’ve maxed out on summer activities and need a weekend to relax, try doing brunch at home. I love to make strata when I have leftover bread or am going to a potluck (especially if it’s brunch themed). I typically save my sandwich bread butts, random sourdough loaf pieces, and chunks of focaccia in the freezer so I’m always ready to make a sweet or savory (aka strata) bread pudding. This recipe is for the most basic strata. Feel free to mix it up! I’ve made other variations of this strata with other mix-ins like mozzarella, pesto, rosemary, thyme, sundried tomatoes, salami, turkey, sausage, chicken, spinach, asparagus, and broccoli. Add what makes you happy!

Ingredients

Heavy cream/milk – I think this ratio of heavy cream and milk gives the most flavorful custard to your strata without being too bland. If you would like to use all milk and no cream, feel free to substitute, but it may not have the same level of flavor and richness.

Bread – Use any bread you have! I always save my pieces of stale bread in the freezer so my strata ends up being a variety of bread pieces like sandwich bread, focaccia, and sourdough crust.

Cheese – This is the basic strata I make since I can always find a block of cheese in my fridge or freezer. Feel free to add any kinds of mix-ins as you see fit!

bread & cheese
blend the liquids
pour
soak
bake!

Cheesy Egg Strata

Print Recipe
Perfect to feed a crowd at brunch! Requires simple ingredients and is so customizable!
Course Breakfast, Main Course
Keyword breakfast, brunch, strata

Equipment

  • 1 11 x 13 baking dish

Ingredients

  • 5 cups bread cubed or torn
  • 12 eggs
  • 1 cup heavy cream
  • 2 cups milk
  • 2 cups cheese shredded
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • If not cubed already, cut or tear your bread into bite sized pieces. Mix in a baking dish with the cheese and any other mix-ins you might like.
  • Mix eggs, heavy cream, milk, salt, and pepper until fully combined.
  • Pour liquid mixture in with the bread and gently mix to ensure that each piece of bread is coated in the milky egg mixture.
  • Cover and leave to rest in the refrigerator overnight or at least 4 hours.
  • Bake uncovered at 350F for ~30 minutes until top is browned, strata has puffed, and center is not jiggly. If the top is browning too quickly, cover with foil.

Want to make your own bread for strata? Try My Favorite Focaccia.

Need a side? Have some Savory Asparagus Galette.

Serve a brunch dessert after like Peach Galette.

Chocolate Chip Walnut Cookies

Posted on by Amanda Leave a comment

For the past couple weeks, I have been OBSESSED with making these cookies. I was inspired after trying the cookies from a local grocery store in the Seattle area, Metropolitan Market. They have a chocolate chip walnut cookie, aptly named, “The Cookie”, that is so dreamy. In store, they are constantly making new batches of “The Cookie”, so you can be sure that it’ll be warm and gooey when you buy one. Unfortunately, I cannot justify paying $5 for a chocolate chip walnut cookie, no matter how tasty it is, so this is my take on “The Cookie”.

Ingredients

Walnuts – It is so important to toast your walnuts! Toasting the walnuts ensures that they keep a nice crunch during baking and storage, and amplifies the nutty flavor.

Chocolate – I like using a mix of chocolate chips and chopped chocolate, and semi-sweet and dark chocolate. It gives more flavor to the dough and provides more texture.

Salt – Salt inside and salt on top! I like a salty cookie.

toasted walnuts
butter/sugar
scooped!

Chocolate Chip Walnut Cookie

Print Recipe
Buttery, salty, chocolately, crunchy, chewy, gooey – everything you want in a cookie.
Course Dessert
Keyword chocolate chip, cookies, walnut
Servings 3 dozen cookies

Equipment

  • 1 mixer

Ingredients

  • 1 cup salted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 2 1/2 cups all-purpose flour
  • 2 tsp salt
  • 1 tsp baking soda
  • 2 cups walnuts toasted
  • 1 cup chocolate chips semi-sweet
  • 1 cup chopped chocolate dark
  • flakey salt

Instructions

  • Toast walnuts in an even layer on a baking sheet for at 350F. Check nuts after 5 minutes and then continue checking every 30 seconds for toastiness. You'll want to check often to prevent them from burning.
  • Cream together butter, brown sugar and white sugar until creamy and smooth. Periodically stop the mixer to scrape the butter and sugar off of the paddle.
  • While butter and sugars are creaming, chop your dark chocolate into thumb-nail sized chunks.
  • Add eggs to the mixer one at a time and continue mixing.
  • Scrap paddle and bowl. Add vanilla extract and salt and continue mixing.
  • Stop mixer and add flour. Sprinkle baking soda over flour mound.
  • Mix until most of the flour is combined.
  • Add in chocolate and walnuts and continue mixing until mix-ins and flour are completely distributed.
  • Scoop ~2 tbsps of dough per cookie. For extra cute cookies, dip the tops of the cookies in the leftover chopped chocolate for visible pools of chocolate.
  • Bake at 350F for ~12 minutes for the perfect crispy/chewy edge and gooey center.
  • After removing from the oven, sprinkle with flakey salt. Allow to cool ~10 minutes before taking a bite!

On a cookie kick? Have some Kitchen Sink Cookies or Crispy Gooey Chocolate Chip Cookies.

Balance that sugar with some vegetables like Honey Balsamic Roasted Brussels Sprouts or Savory Asparagus Galette.

Shrimp & Snap Pea Stir Fry

Posted on by Amanda Leave a comment

Summer is finally in swing in the Pacific Northwest! Finally my summer vegetables are coming in! So far, I’ve picked up three boxes of my CSA (community supported agriculture) boxes. My last two boxes had generous portions of snap peas. The first set of snap peas were easily destroyed. Raw snap peas are delightful as a crunchy snack by themselves or dipped in a hummus, spinach dip, or ranch. I wanted to cook this second set of snap peas, but wasn’t entirely sure what to make. I remember eating shrimp & snow pea stir fry with my family at Chinese restaurants, so I just swapped the snow peas for snap peas!

Ingredients

Shrimp – Really any protein could work here if you don’t want to use shrimp. Swap with chicken, pork, beef, tofu, or any other alternative proteins.

Snap peas – Because we cook these snap peas hot and fast, they can maintain their green color and still have a bite to them. If you don’t have snap peas, you can swap the vegetable here for another crunchy-adjacent vegetable like broccoli, brussels sprouts, or cabbage.

Soybean paste – The soybean paste adds a little funky fermented flavor to the sauce and also is where a majority of the sodium comes from. If you don’t have soybean paste, this can be substituted with bouillon.

trimmed snap peas
soften the garlic and onion
start the sauce:
cornstarch & soybean paste
add snap peas
add sauce
add shrimp

Shrimp & Snap Pea Stir Fry

Print Recipe
An easy, health-conscious dinner that is made in one pan.
Course Main Course
Cuisine Asian
Keyword shrimp, snap pea, stir fry

Ingredients

  • 1 pound shrimp peeled & cleaned
  • 3 cups snap peas trimmed
  • 3 cloves garlic
  • 1/4 onion sliced
  • 1 tsp soybean paste
  • 1 tsp cornstarch
  • 1 cup warm water
  • 2 tsp soy sauce
  • black pepper

Instructions

  • Peel and de-vein shrimp.
  • Trim ends of snap peas to remove any tough parts.
  • Slice onion and garlic. Saute with olive oil on medium high.
  • While onion and garlic is softening, mix warm water with cornstarch, soy bean paste, and soy sauce to make the sauce.
  • After onion and garlic has softened, add the snap peas to the pan, stirring gently.
  • After 1 minute, pour in the sauce mixture and stir.
  • After about 2 minutes, sauce should start to bubble and thicken. Push sauce and snap peas to one side of the pan and add shrimp to the open side.
  • Stir shrimp after 1 minute to allow other shrimp to make contact with the pan.
  • After another minute, mix shrimp with snap peas and sauce.
  • Crack some fresh black pepper over top and serve with some rice!

Serve some Chicken & Cabbage Dumplings alongside this stir fry.

Want some dessert? Have some Kitchen Sink Cookies or a summer Peach Galette.

Creamy Morel Mushroom Pasta

Posted on by Amanda Leave a comment

A few weeks ago, my friend dropped off some morel mushrooms that she had foraged in the PNW. I had heard of morel mushrooms before, but had never seen them before. Morels have a very distinct look: narrow stem with a honeycomb-looking cap and completely hollow on the inside. I sautéed a few up and was hooked on first bite. Morels have a really meaty texture and a relatively mild mushroom flavor. If you don’t like mushrooms, this might be a great mushroom to try to see how you may like it.

Prepping Morel Mushrooms

The cleaning process may be very involved if you are foraging for morels vs if you are buying them at the grocery store. Cutting the morel from the ground during harvest ensures that any extra dirt doesn’t get pulled up from the ground. If buying them from the grocery store, you may want to slice of a bit of the end of the stem to ensure that you aren’t getting any extra dirt in your finished dish. From there, slice your morels in half to inspect for any bugs, worms or holes that may be present. You will want to discard those mushrooms. Finally, after cutting your mushrooms, they can be dunked in salt water to dislodge any remaining dirt or use a gentle brush to remove the dirt from the mushroom cap.

Ingredients

Morel mushroom – You could really use any mushroom for this pasta dish. I’d recommend portobello, crimini, or shiitake mushrooms as more accessible substitutes, but really use whatever mushroom you’d like. If using larger mushrooms, cut them into smaller bite-sized pieces.

Garlic – The garlic makes the sauce all that more interesting but doesn’t overpower the mushroom flavor.

Pasta – Use whatever shape you like! I had some spirals available on hand but this would be really great with some long noodles too.

garlic
saute with oil
add some butter
morels, in!
cooked down with rosemary

Creamy Morel Mushroom Pasta

Print Recipe
A simple way to enjoy those seasonal morel mushrooms.
Course Main Course
Keyword morel, mushrooms, pasta

Ingredients

  • 2 cloves garlic
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cups morel mushrooms
  • 1 cup milk
  • salt
  • pepper
  • rosemary

Instructions

  • Clean your morel mushrooms and cut into your desired size. If you have smaller mushrooms you can leave them whole too.
  • Cook pasta according to package directions.
  • Slice garlic into thin slivers and saute in olive oil until softened.
  • Add butter and then morels, continuing to cook. Morels will shrink in size.
  • Add milk. Continue simmering to thicken the sauce.
  • Add salt & pepper to taste and mix in some fresh rosemary.
  • Spoon sauce and mushrooms over your pasta and top with more rosemary!

Try some other pasta like Sun-dried Tomato and Goat Cheese Pasta.

Want a side for this pasta? I’d make some Honey Balsamic Roasted Brussels Sprouts to accompany.

Having a dinner party? Make a dessert like Peach Galette to accompany.