land sakes alive! i ate a mushroom!
a spectacular anniversary meal at millennium earlier this fall had already breached the boundaries of my mushroom-phobia. the salad had big, unmistakable chunks of lobster mushroom, but it was somehow...good, with a firmly spongy texture and delicate flavor. well, i knew if there were ever a circumstance in which i'd eat a mushroom and like it, it would be a luxurious dinner at millennium.
max often laments my mushroom-aversion so yesterday i let myself be drawn into an experiment. we were seeking an appropriate sauce to accompany a batch of homemade pasta rolled and cut in our delightful new kitchen toy. flipping through the millennium cookbook—a super-sweet birthday present from dear ms. vegan eats & treats!—it seemed only right to suggest fennel, dill and mushroom cream sauce. project!
the shrooms in question were chanterelles—or, pleasingly, die Pfifferlinge (in german). apparently i like only expensive mushrooms. there was also a broth made from reconstituted dried porcini, the smell of which both attracted and repelled me: delicious hovering on the verge of obscene.
making pasta is fun for the whole family. gertie preferred the slightly-too-small box as meal-prep supervision headquarters.
but she seemed dismayed to find that the linguine was not destined for feline amusement.
i'm not going to pretend that this didn't require considerable more time, effort, and expense than a bag of store-bought spaghetti, BUT the results are incomparably satisfying and delicious.
the sauce is fresh fennel, garlic, chanterelle, sherry, porcini mushroom broth, lemon, cashew cream, black pepper and dill—so smooth, complex, and luscious, even with our simplified version of the recipe. the noodles are, of course, perfectly tender and flavorful.
so mushrooms: way to go! nothing can stop us now!
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