Note: Please forgive the tardy postings these last few weeks... we have been in the final steps of our major basement renovation and we've been scrambling to get our house in order and our weekends are spent moving furniture, and cleaning. Not fun.
The inspiration for this week's recipe came from a huge craving I have had for one of my favourite types of cheeses. Stilton. Gorgonzola. Roquefort. Cambozola. Blue cheese - it's a type of cheese you either love or you hate. It is assertive & distinctive and usually, ahem, pungent. There are people out there who are absolutely mad for a veiny, craggy bleu and I am one of those people.
While there are milder forms of this type of cheese, I prefer the verbose & in-your-face flavours for this appetizer. It's meant for just a few bites to set the stage for dinner and is not meant to serve as a portion for a main dish. If you would prefer a larger portion, I would recommend a milder blue cheese such as dolcelatte. This pasta has flavour!
Gorgonzola Pasta with Roasted Mushrooms & Pine Nuts
serves 4 appetizer sizes
1/2 lb small pasta (such as penne or shells)
1 tbsp butter
5 large button mushrooms, cleaned & sliced
80 grams Gorgonzola crumbled
1/2 c light cream (or milk - if using milk, I used abit extra & allow it to boil down a little)
salt & pepper to taste
2 tbsp toasted pine nuts
1. Cook pasta according to package instructions in a large pot of boiling salt water.
2. Over a high-medium heat, add 1 tbsp butter to a large skillet. Once butter has melted, toss in mushrooms. Spread evenly along the skillet and allow to roast off.
3. In a medium saucepan, add cream (or milk) and crumbled cheese over medium-low heat. Stir occasionally and allow to cheese to melt.
4. Once mushrooms have browned off and given up considerable moisture add to cheese/cream mixture.
5. Drain off pasta and add to sauce. Stir to incorporate.
6. Adjust seasoning and top with toasted pine nuts & serve immediately.
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