Monday, November 2, 2009

Meatless Monday: Pasta with Mushrooms & Pumpkin-Gorgonzola Sauce

Back when I was reading Michael Pollan's Omnivore's Dilemma (see an earlier post), I came across this sentence in the "Gathering: The Fungi" chapter:

"Mexicans call mushrooms carne de los muertos - 'flesh of the dead.'"
"Greeeaat. Thanks, Mike," I thought. "Way to ruin one of my favorite foods for me." But, turns out, give me enough time and, like a proverbial goldfish*, I forget all about the 'flesh of the dead' and return to shoveling forkfuls of mushrooms into my mouth at every opportunity. (Yay for bad memory!)

I was reminded of the whole 'mushroom/rotting flesh' thing today because it is the Mexican holiday Day of the Dead (or El Día de los Muertos), during which Mexicans celebrate and honor their deceased relatives and friends. I thought, what better way to celebrate than with a mushroom dish? And, since we're fresh off of Halloween and it's in season, why not a recipe with pumpkin in it too?

Pasta with Mushrooms & Pumpkin-Gorgonzola Sauce

I don't have much to add to the recipe instructions other than to say that:
  • Shitake mushrooms taste great and really complement the gorgonzola, but definitely feel free to substitute the mushroom of your choice;
  • Freshly ground nutmeg will taste so much better than jarred pre-ground nutmeg;
  • Use however much onion suits your taste; personally, I think 4 cups is overkill;
  • However, I don't think 4 cloves of garlic is overkill - again, depends on your taste; and
  • Remember to only use about 1/3 of what the recipe calls for if you're going to use dry, jarred sage; again, as with the nutmeg, fresh is better.
The cool thing about this recipe? If you've got leftover gorgonzola cheese, pumpkin, and sage (and you will if you get the usual package sizes), later in the week, you can always make the following recipe, which is also great.

Pumpkin Ravioli with Gorgonzola Sauce

This isn't as good as ravioli made from real, homemade pasta, but, on the plus side, it's also not as difficult or time-consuming to make and it should sate your craving for ravioli.

Got any favorite vegetarian or vegan recipes?? Please share!

Other Meatless Monday posts

*I say 'proverbial' because goldfish memory actually isn't as bad as the common saying would suggest.

1 comment:

Kittie Howard said...

Just happen to have everything on hand for the pumpkin-gongonzola sauce. Sounds yummy! Thanks.