Serious Eats: Recipes
Dinner Tonight: Cremini Mushrooms with Pureed Chives and Pasta
It had everything in a pasta I could ever want: high heat and minimal ingredients. The mushrooms were to be grilled until nearly blackened, then everything would be perfumed with pureed chives. I was expecting great things. I even found the recipe in the 150 Best American Recipes, a powerful-sounding book. They pulled this recipe from High Heat by Waldy Malouf.
My biggest problem came with the actual pasta. It deserved a creamier sauce. The bulky mushrooms got lost in the silky pasta, hanging out towards the edge of the bowl, never getting involved with the dish. The chives were a nice touch, but not enough to save the dish.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.