Monday, May 03, 2010

Pasta with Brie, Mushrooms, and Arugula

Every time we go to Wegmans, they're always handing out samples of locally-produced brie with some kind of magical topping - cranberries or walnuts or caramelized onions or whatever. It is delicious. So I thought I'd be mildly adventurous and cook with it.


I thought it smelled awful and it was not delicious. I ate it because I was hungry but I did not enjoy it. Actually no, I ate it more because I didn't want the $8 brie to go to waste. But ugh. Not a make-again.


Pasta with Brie, Mushrooms, and Arugula
Real Simple, November 2009

12 ounces penne -- (3/4 box)
1 tablespoon olive oil
1 pound button mushrooms -- quartered
1 small red onion -- sliced
1/2 cup dry white wine
kosher salt and black pepper
8 ounces Brie -- cut into 1-inch pieces
4 cups baby arugula

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain the pasta, and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.

3. Toss the pasta with the Brie and reserved pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

Servings: 4

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