Recipe: Saffron & Crimini Mushroom Pasta

Saffron & Crimini Mushroom Pasta

This creamy pasta is very rich and makes a great meal when served with a light side salad.  

Saffron & Crimini Mushroom Pasta
(I based this meal on a recipe for Crab Fettucine with Wild Mushrooms, served at Baked Alaska in Astoria, OR.  Since I didn't have any crab meat on hand, it ended up being a vegetarian dish!).

Ingredients

12 oz. pasta

4 tablespoons butter
8 oz. crimini mushrooms (from this week's box)

2 cloves garlic, minced (from a previous week's box)

1 cup white wine

1/2 cup heavy cream

Saffron (a pinch or two)

Salt & pepper

-Cook pasta.

-Melt the butter in a saute pan over medium heat.  

-Saute the mushrooms until brown (around 10 minutes) and season them with salt & pepper.

-Add the garlic.

-Stir in the white wine and a pinch of saffron.  Reduce the wine by half.

-Add the cream and blend with the wine mixture.

-Serve over pasta.  

Eggs in a Nest - braising mix recipe

Braising mix becomes a familiar item to folks in the Pacific Northwest who are eating locally, and I always love finding new ways to serve it.  Here's a gorgeous and wholesome braising mix breakfast that was put together by CSA members Heather & Ross!

Eggs in a Nest
(adapted from a recipe in Barbara Kingsolver's Animal, Vegetable, Miracle)

Ingredients from the share box:
Eggs

Braising Greens

Garlic

Extra ingredients:
Coconut oil
Cranberries
Walnuts
Splash of balsamic
Top with some grated Drunken Goat cheese