MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"I am... a mushroom; On whom the dew of heaven drops now and then."
-John Ford, Director

The refrigerator light goes on...

When I told a friend that I had some fresh morels, they asked how I was going to prepare them. "As simply as possible" was my reply. There's so much great flavor in these guys that you don't need much. Garlic, shallots, butter... that's all you need.

Parmigiano-Reggiano

Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.

All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.

Parmesans have about 9 grams of fat per ounce.  This is moderate for cheese.  Good parmesans have such a fine flavor you donít need much. 

1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol 


 

Fusilli with Morels and Roasted Garlic



Servings = 2 | Serving size =2 ounces pasta with mushrooms and sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe also requires making Roasted Garlic

This recipe does not make very good leftovers.

3 quarts water
4 ounces whole wheat or gluten-free fusilli pasta
1 Tbsp olive oil
1 large shallot (sliced lengthwise into thin strips)
8 ounces fresh morel mushrooms
8 cloves roasted garlic
1/4 tsp salt
fresh ground black pepper (to taste)
2 Tbsp fresh oregano
1 Tbsp unsalted butter
1 ounce Parmigiano-Reggiano (grated)

Place the water in a large stock pot over high heat. When the water is boiling, add the pasta. Stir occasionally. After the pasta has been cooking for about 8 minutes, place the olive oil in a large skillet over medium high heat. Add the shallots and cook for about 3 minutes, stirring frequently. Add the mushrooms and the roasted garlic.

Add the salt and pepper. Cook, tossing frequently, for about 4 Ė 5 minutes.

When the pasta is done, drain it but reserve 1/2 cup of the cooking water. Add the pasta, the cooking water and oregano to the pan. Toss for about a minute and add the butter. Toss until the butter is melted.

Serve topped with the parmesan.

Nutrition Facts

Serving size = 2 ounces pasta with mushrooms and sauce

Servings = 2

.

Amount Per Serving

Calories 422 Calories from Fat 150
  % Daily Value
Total Fat 17g 26%
    Saturated Fat 7g 35%
    Monounsaturated Fat 8g  
    Trans Fat 0g  
Cholesterol 25mg 8%
Sodium 532mg 22%
Total Carbohydrates 54g 18%
    Dietary Fiber 6g 23%
    Sugars 2g  
Protein 17g  
Vitamin A 13% Vitamin C 8%
Calcium 25% Iron 20%
Vitamin K 11 mcg Potassium 771 mg
Magnesium 107 mg