Creamy Fusili with Mushrooms and Asiago
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.
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Note: I recently made this again and am submitting it to Presto Pasta Nights which is being hosted this week by Sweet Kitchen.
I love an easy vegetarian pasta dish. Will need to make this one.
Bring on the cheese and cream!! This sounds delish.
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.
This looks SO yummy! I agree with Cheryl…bring on the cheese and cream!!! :o)
Looks good. And I bet you could use a variety of mushrooms here, and obviously whatever short pasta you have on hand.
Anyone else remember Fusili Jerry from Seinfeld? Fusili! Cracks me up. I’ll definitely enjoy this recipe.
This looks like a delicious side dish. I’m buying the ingredients today and can’t wait to try this one.
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.
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.
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.
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.
I love fungus! My hubby and I would love this dish — we eat mushrooms at almost every meal!! Thanks for such a great recipe.
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.
This looks delicious. I love mushrooms!
Is there any alternative to the asiago? I can’t seem to find it here.