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Mushroom & Goat Cheese Pasta


· 16 ounces uncooked pasta

· 2 tablespoons butter

· 2 tablespoons oil

· 24 ounces fresh mushrooms, sliced

· 2 cloves garlic, minced

· 1 small shallot, minced

· 1/3 cup white wine

· 1/2 cup heavy whipping cream

· 1 teaspoon salt

· 1 cup chicken or vegetable broth (as needed)

· 1/4 cup Parmesan cheese

· 2 cups spinach, chopped

· 4 ounces goat cheese


1. Cook the pasta according to package directions. Drain and set aside.

2. Heat the butter and oil in a large saute pan over medium high heat. Add the mushrooms and saute until golden brown and soft. Add the shallots and cook until softened.

3. Add the garlic and white wine. Combine.

4. Add the cream and salt. Combine.

5. Add the pasta to the saute pan with the mushroom sauce. Add some or all of the broth if you feel like you want there to be more sauciness.

6. While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and top with goat cheese.