My grandparents’ make the best mushrooms. They’re essentially soaked in extra virgin olive oil and seasoned thoroughly with salt and pepper (which tastes like heaven.)
Whenever Thanksgiving comes around and my grandparents makes a big batch of mushrooms, I’m always the first to scoop them up.
Unfortunately, Lu doesn’t like mushrooms and therefore, I never make them at home. I don’t think I’ve ever bought mushrooms to make something other than for the blog and if you haven’t noticed already, I have very few recipes with mushrooms.
Well, Lu will eat mushrooms, he just really prefers not to and doesn’t like when he bites into a full mushroom. When they’re hidden in a veggie meatball or part of a ragu, he’s fine – but if they’re ever in their full glory as part of a salad or a pasta, for example, he pushes them to the side of his plate.
Alas, he was at his bachelor party late last week, so on Friday, I took the opportunity to cook with mushrooms and have leftovers for dinner! This meal made me realize how much I do miss mushrooms!
Garlic, mushroom sand leeks add such an earthy, savory flavor to this pasta dish that’s craveable. The parmesan cheese at the end melts into the soft turnip noodles and makes this dish velvety and delicious.
Turnip noodles on Blade C on the Inspiralizer creates flatter, linguine type noodles – almost like a rice noodle! I love this blade with turnips, because when the turnips cook, they soften and absorb flavor well.
Leeks are on fleek right now – such a great springtime vegetable that’s totally underrated! I love adding leeks to frittatas and pastas, they add lovely texture and mild onion-like flavor. They’re also a beautiful vegetable!
Don’t fear turnip noodles because of their potential bitterness – when they’re spiralized and cooked, the bitterness dissipates and you’re just left with the natural tastiness of turnips.
Do you like turnip noodles? What’s your favorite way to cook them?
Nutritional Information & Recipe
- 1.5 tablespoon extra virgin olive oil
- ¼ cup diced sweet onions
- 2 garlic cloves, minced
- 1 pinch red pepper flakes
- 1 cup sliced leeks
- 2 cups sliced baby portobello mushrooms (or button mushrooms)
- 2 medium turnips, peeled, Blade C, noodles trimmed
- salt and pepper, to taste
- 1 tablespoon chopped parsley + more to garnish (optional)
- ¼ cup grated or shaved parmesan cheese, to garnish
- Place a large skillet over medium heat and add in ½ tablespoon of the olive oil. Once oil heats, add the onions, garlic and red pepper flakes. Let cook for 2 minutes or until onions begin to soften.
- Add in the leeks and mushrooms and cook for 3-5 minutes or until mushrooms begin to wilt. Transfer the veggies to a plate and set aside. Then, add in the rest of the olive oil and then the turnip noodles. Season with salt and pepper and cook for 5-7 minutes or until turnip noodles are al dente or cooked to your preference. When done, add in the mushrooms and leek mixture, parsley and toss to combine.
- Divide the pasta into bowls and top with parmesan cheese and garnish with parsley, if desired.