I finally completed my second trunk yesterday. With that, Project Trunk is under wraps! Finally! This called for a celebration!

I had mushrooms lying in my fridge for some time now. V hates mushrooms- well hate would be too strong a word, but he is NOT a fan. I like mushrooms a lot. But, its quite ironical that growing up, I hated all dishes that had mushrooms in them.

Then, one fateful day (boy, do I like to dramatize things!), my friend from college, called us for lunch at her home. She made this garlic mushroom bread that was awesome and since then I have been in love with mushrooms.

Lot of people believe that it takes one dish to change a person’s opinion about a vegetable. And, I am a living proof of that!

So I thought I’ll try to get V to change his mind about mushrooms, and decided to make this pasta recipe I got from a special cookbook edition of Femina. The recipe is the same one that they use at Pizza Hut for their creamy Spinach Mushroom fettuccine. The first time I tried this recipe was while visiting home, and I made it for a party my parents were throwing. Everyone loved it. I made it again at my aunt’s place- it didn’t come out as good as the first time- there were some ingredient issues- but still was liked.

This was my third time, and this time the dish had a mission- to turn V to a mushroom lover. I had to get this one right! So, I set the table and went all out- they say people eat with their eyes first and I hoped that for V the first impression would be the last one.

 

V loved it- a lot! Proof..u ask? Look at the pics at the end. Its still too early to say whether he is a mushroom convert, but well, its safe to say that he will happily eat this dish again.

It does use a lot of cream though- but luckily, I had just one small packet of cream, and thus could not use the whole amount asked for. It still turned out great.

(P.S. : V got me those flowers!:))


SPINACH MUSHROOM FETTUCINE

FOR THE MUSHROOM SAUCE

125 gm chilled butter

8-10 garlic flakes, chopped

80 gms onions, chopped ( I used 1/2 large onion)

300 gms mushrooms, washed and sliced

200ml water

400ml fresh cream

15ml Worcestershire sauce

salt &pepper, to taste

10gm parsley, chopped

FOR SPINACH SAUCE

25 gm chilled butter

15 gm garlic, finely chopped ( about 5-7 cloves)

200 gms spinach, blanched and chopped

900 ml prepared mushroom sauce

FOR PASTA

200 gm  fettuccine

a pinch of salt

1tsp olive oil +10 ml olive oil

5 g parmesan cheese grated, chilled, for garnishing

1g crushed black pepper, for garnishing

1 sprig parsley, chopped, for garnish

DIRECTIONS

For Mushroom Sauce

To prepare sauce melt butter in a heavy bottomed pan on medium heat. Add garlic and saute the onions till the turn light brown.

Add the mushrooms and sauté till they turn soft. Add the water and bring to boil. Add cream and Worcestershire sauce, bring to boil, stirring constantly.

Reduce the heat to minimum, season with salt , pepper and chopped parsley. Bring to a boil. Remove from heat and set aside.

For blanching the Spinach

For blanching the spinach, fill a large pan with water and bring it to a boil. Add the washed spinach leaves to the boiling water and let soak for 30- 40 seconds.

The spinach leaves will turn a brilliant green. Remove from the boiling water and drop in another pan filled with ice cold water. This prevents the leaves from cooking any further.

Remove from water and squeeze out all the water. This takes a good amount of muscle power. Once a large bunch of leaves will be a small ball of spinach.

For the Spinach Sauce

In a pan, melt butter. Add the garlic and saute till light brown.

Add the blanched and chopped spinach and saute till water dries up.

Remove from heat and add to the mushroom sauce. Stir well.

Bringing it together

To prepare pasta bring enough water to boil with 1tsp olive oil and pinch  salt. Add the pasta and boil for 9 mins. Drain. Add 10ml olive oil. Mix

Place the spinach sauce in a heavy non stick pan. Add pasta. Toss 30- 40 secs on a med heat. Handle gently not to break pasta. Serve with grated parmesan cheese, pepper and parsley.

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