Cooking Class in Door County, WI

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

Serves 8

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.

Enjoy!

*If you don't have fresh sage, use 1 tablespoon of fresh tarragon, thyme, or rosemary.