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Pasta with Mushrooms and Thyme

2 TBS Butter
2 TBS Olive Oil
3-4 Shallots fine chopped
4 Garlic Cloves
10 oz Shitake mushrooms – sliced
10 oz Cremini mushrooms, sliced
Any other mushrooms you like…
1 TBS Thyme (fresh)
Fresh parsley
1.25 cups chicken stock
.5 cup cream
1 TBS Lemon Juice
1 lb farfalle, or other pasta
Parmesan, pepper salt to taste

Cook pasta

Saute shallots in butter, then add garlic, mushrooms.  Add salt, and thyme.  When cooked, transfer to bowl.  Heat to high, create pan sauce with stock, then simmer in cream, lemon juice, salt and pepper to taste.

Add pasta, mushrooms to pan with sauce.  Add salt and pepper to taste, garnish with parmesan, parsley, a little more thyme.


Parmesan Zucchini Chips

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Have a child.  This is their project.  Helps to be prepared here. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. Toss  zucchini with the oil. Mix  the Parmesan, bread crumbs, salt, and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Prep time: 9 months.  Cooking time 25-30 minutes.