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.