April 14, 2012
Martha Stewart Living Fusilli with Bacon, Onions, and Mushrooms
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.