Welcome back from the long weekend. Hope you all enjoyed the extra day off!
While on my vacation in Door County, Wisconsin a bunch of us were able to take an Italian cooking class at The Savory Spoon. I was pretty excited to learn a couple new tricks of the trade, also to spend some time in the kitchen with my Mom and old friends.
I got even more excited when I saw where we'd be cooking. Hello dream kitchen!
The instructors gave us all a quick run down of all the dishes we'd be making, and then we split into groups and made the different meals. My Mom and I chose a mushroom pasta, and we teamed up with a couple ladies from the Milwaukee area. We had a great time!
The rest of the group split up making the dishes that most appealed to them. Kacy choose a Thai dish that I'm anxious to share with you.
Our pasta ready to go in the oven!
My Mom and I getting hungry.
We had quite a bit of food when everything was finished cooking. I think we made a pretty good dent in it all though :)
Yummy!!! This was a creamy Italian dish and if you enjoy mushrooms you'll really like it. It was my favorite dish out of all of them, and it's not just because I made, it's because of the full flavor! I will definitely be making this for dinner again very soon.
Conchigle al Forno with Mushrooms & Radicchio
Adapted from Amy Rebhan Savory Spoon
6 oz. shiitake mushrooms, cleaned and trimmed
1 stick unsalted butter
1 teaspoon salt
2 cups finely shredded radicchio, or endive
2 1/2 cups heavy cream
1/2 grated Parmigiano-Reggiano
1/2 cup coarsely shredded Fontinia
1/2 cup crumbled Gorgonzola
2 teaspoons ricotta
6 leaves fresh sage, chopped*
1 pound pasta shells
Preheat oven to 500 degrees F.
Bring a large pot of salted water to a boil.
Remove the stems from the mushrooms and slice the caps about 1/4 inch thick.
Heat six tablespoons of butter in a large skillet.
Add mushrooms and 1/4 teaspoon of salt.
Saute over medium heat, stirring frequently, until they're cooking through.
In a large mixing bowl, combine the mushrooms, radicchio, cream, cheese, sage and remaining salt.
Boil the pasta shells for around five minutes, drain and add to the ingredients in a mixing bowl.
Toss to combine.
Divide the pasta mixture into a shallow dish, and dot with remaining two tablespoons of butter.
Bake until bubbly and brown on top, around 8 minutes.
*If you don't have fresh sage, use 1 tablespoon of fresh tarragon, thyme, or rosemary.