Mushroom Pasta with Burrata and Truffle Oil


I made this amazing mushroom filling for our fancy Xmas day dinner and had a lot leftover. I also had a pack if burrata that was nearing end of life. So I cooked pasta and added a little truffle oil to make one tasty meatless Monday meal!

1 lb cremini mushrooms, cleaned
2 medium shallots
1 clove garlic
2 TBSP butter
1/4 c parsley, chopped
Salt and pepper
8 oz pasta
4 oz burrata, chopped
Parmigiano, grated
Truffle oil

Bring a large pot of salted water to a boil. Cook pasta according to package.

Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed.

Heat the butter and oil in a large skillet over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don’t let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 tsp salt and pepper to taste.

Add pasta to the mushroom sauce and 1/4 c pasta water, stir to combine added more pasta water as needed. Cook about 1 minutes over medium low heat.

Serve with a little burrat, parmigiano and drizzle of truffle oil.

Serves 2 – 4.


Champagne Jello Shots


It’s NYE so I thought is would do something fun, and what is more fun than jello and champagne??

10 oz plus 5oz champagne
1 TBSP sugar
3 envelopes Knox plain gelatin
Turbonado sugar

Place 10 oz of the champagne and sugar in a sauce pan and then sprinkle gelatin on top. Let gelatin soften for about 2 minutes.

Place saucepan over low heat and stir until gelatin has completely dissolved, about 2-3 minutes. Remove from heat and add in remaining 5 oz of champagne and stir to combine.

Pour mixture into a loaf pan and chill for at least an hour.

To release Jello, dip the pan into warm water and use a knife along the sides to gently release the Jello. Use a sharp knife to cut squares. Before serving, dip the tops in the sugar and serve with a festive toothpick.