April 14, 2012

Martha Stewart Living Fusilli with Bacon, Onions, and Mushrooms

I have always loved mushrooms. Growing up I was never one of those kids that turned their noses up at mushrooms, I would eat all of my serving and then go around picking off more from my parents plates. I quickly learned that not everyone shared my love of mushrooms. We went to my aunts house for the holidays every year and my cousin hated mushrooms. The stuffing never had any since he had a definite distaste for them. I must say I missed the mushrooms in the stuffing. My cousin and I were the same age and I could never understand why he could hate something that I loved so much. When I had my two boys I was unsure what their reaction would be to one of my favorite foods. I followed the same strategy I have with all foods, I make one meal for everyone and if they eat it great, if they don't no big deal. After about five tries of any food they normally learn to at least tolerate and in some cases like mushrooms, it turns into a food they love. Recently as I was flipping through an issue of Martha Stewart Living I came across a recipe for Fusilli with Bacon, Onions, and Mushrooms, which looked perfect for my mushroom loving family.

This recipe has 9 ingredients. It takes 30 minutes of total time, all of which is active, and makes 4 servings. I had no problems finding any of the ingredients at my local grocery store and made no ingredient modifications. Normally I cut all my mushrooms by myself, but I noticed that at the grocery store the pre-sliced mushrooms were only five cents more and given the hectic couple of months that I've had, I gave in and bought the mushrooms pre-sliced. I chose to use mint instead of parsley leaves, I prefer the fresh taste of mint, especially in the spring and summer. The recipe calls for 3/4 of a pound of pasta, I chose to increase the amount to a full pound. Finally, I used a sweet yellow onion, when they are available I prefer them in most cooking. I followed the remainder of the recipe as written.

I found that this recipe made more than the four servings suggested by the recipe. There was enough for my family of four for dinner and two servings for lunch the next day. This probably had a lot to do with using a full pound of pasta, which I would do again. Of course my kids went and picked out all the mushrooms off their plates and then commenced to eat the mushrooms off my plate as well. I love how this recipe takes only a half an hour and the flavor from the mushrooms and bacon is delicious. Overall, an easy and quick pasta recipe.

For the recipe go to Fusilli with Bacon, Onions, and Mushrooms.
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