Ah, the mushroom. Ugly. And a fungus. And you grow in dirt, making you difficult to clean. It’s like you pissed off the food Gods and weren’t even given a chance. But, I love you my little fungi. Maybe it’s out of sympathy because you get ignored. Or maybe it’s my need to root for the underdog. Or maybe because, well, you taste good after you absorb anything placed around you. Like in this dish, soaking up all the excellent sherry flavor, as I had hoped.
I actually had healthy intentions for you when I first started cooking. But, as I neared the end, I decided you and your pasta friend “needed” to be creamy. I had some half-n-half and cheese left over from another dish, and decided to put them to use. So much for dairy-free and low calorie. But you didn’t mind, did you? You were delicious. And you got some much deserved attention.
Creamy Fusilli with Mushrooms and Asiago
Serves 4
Prep time: 15 minutes
Total time: 30 minutes
Ingredients
• 8 ounces fusilli pasta (or rigatoni)
• 2 teaspoons butter
• 1 large shallot
• 8 ounces sliced button mushrooms
• 4 ounces sliced cremini mushrooms
• 1 tablespoon prepared minced garlic
• 1 tablespoon chopped thyme
• salt and pepper
• 2 tablespoons dry sherry
• 1 cup half-n-half
• 1 cup (4 ounces) grated asiago cheese
Directions
Cook pasta according to package directions.
While the pasta is cooking, melt butter in a large nonstick skillet over medium-high heat. Add shallots and sauté for 3 minutes. Add mushrooms, garlic, thyme, and salt and pepper to taste; sauté 5 minutes or until mushrooms are tender. Stir in sherry and cook 1 minute.
Add the half-n-half to the skillet and cook until thickened a little; 3-5 minutes. Stir in the cheese.
Drain pasta and add to the skillet. Mix well and serve. Sprinkle with chopped thyme or parsley, for garnish.
{ 15 comments… read them below or add one }
Is there any alternative to the asiago? I can’t seem to find it here.
This looks delicious. I love mushrooms!
Coming over from PPN. This looks & sounds delish! I don’t love mushrooms, but when they are cooked right, like it sounds yours were, they can be soo good.
I love fungus! My hubby and I would love this dish — we eat mushrooms at almost every meal!! Thanks for such a great recipe.
Love your mushroom intro…no underdog in this house! I love mushrooms and this dish is droolingly delicious. Thanks for sharing with Presto Pasta Nights.
Mushrooms and cream – a marriage made in heaven! My mouth is watering just looking at your photos.
Thanks for your submission to this week’s Presto Pasta Night and I hope that you will check back on Friday for the roundup.
We had it tonight. A winner, especially with a side of sweet corn on the cob (it’s that time of year!), and BBQ filet. BUT I had seconds on the CFM&A. Btw, it may not seem so, but it’s good cold, too. There’s none left. Bummer.
I made the full recipe but only served it as a side dish because it is so rich. All I can say is “YUM.” I didn’t mix all 8 oz. of pasta with the sauce because I wanted it to be fully coated. Perhaps 2/3rds was used. The garnish I chose was chopped parsley, which added that finishing flavor. There is enough left over for someone’s lunch tomorrow or another side dish.
Another winner, Amy.
This looks like a delicious side dish. I’m buying the ingredients today and can’t wait to try this one.
Anyone else remember Fusili Jerry from Seinfeld? Fusili! Cracks me up. I’ll definitely enjoy this recipe.
Looks good. And I bet you could use a variety of mushrooms here, and obviously whatever short pasta you have on hand.
This looks SO yummy! I agree with Cheryl…bring on the cheese and cream!!! :o)
Ha. I do that. Start off with one dish, end up with another. My family would like this, and I of course love that it’s a one-pot meal.
Bring on the cheese and cream!! This sounds delish.
I love an easy vegetarian pasta dish. Will need to make this one.