I spent a whole lot of my life hating mushrooms. Like.. 7/8ths of it. Picking them out of pasta sauce, off of pizza; making disgusted faces at them in the grocery store and at salad bars… and then, one day, there was mushroom ravioli. This ravioli said, “save all of your preconceived notions about mushrooms for someone who cares, because we’ve got buttery, savory, earthy ‘mmmm-ing’ to do“.
This did not lead to me becoming tolerant of, or even okay with mushrooms. No – it lend to a full-on obsession. Portobello, oyster, shiitake, shimeji – white button mushrooms – all of them! I could probably release a mushroom cookbook tomorrow (if I ever wrote a recipe down.. grr) with all of the mushroom experiments I’ve conducted since..
Here is one such delicious experiment, and it is sure to please if you’re in the mood for creamy, rich, and savory.
Click for recipe: