Roasted Mushrooms: A Guest Post (and more!)

The Best Roasted Mushrooms

Hi guys! Just popping in real quick to mention a few exciting RP-related things happening elsewhere this week. First off, I have a guest post up over at A Cup of Jo! I made one of my favorite bachelorette dinners for Joanna’s Eating Dinner Alone series. It’s roasted mushrooms with copious amounts of butter and garlic (best soaked up with half a baguette, obv).

Second, I am so flattered to be featured in Shelly’s Currently Lusting series this week! Shelly is one of my favorite food gals, and her blog Vegetarian Ventures is gorgeous and delicious — I was super psyched to know that the feeling is mutual! (P.S. I think being Blogger I Would Most Like To Get A Drink With could be my new favorite compliment.) ;)

And third, totally delighted to be Food & Wine’s Instagram Follow of the Week! (Um, do you guys remember when I didn’t even HAVE Instagram [that was like six months ago] and I totally felt like a “how-do-I-work-this-darned-technology?” old lady when I started using it? Hurray for progress!)

xo
Carey

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Roasted Mushroom Ravioli
with Thyme & Garlic Scapes

I’m sitting here, staring at these little ravioli on my computer screen, trying to think of something nice to say about them. And I’m finding it rather difficult. Not because they weren’t good — they were, in fact, quite good (aside from a mediocre pasta dough experiment, which I will address at a later date). But because I’m sitting in my 91° room, while a fan blasts 91° heat towards my face at high speeds long after the sun has set. So when I look at these ravioli, all I can see is warm, hearty food that was cooked over a pot of boiling hot water, then tossed into a sizzling hot frying pan. Not the sort of thing one dreams about on an evening like this, when throwing together a minimum-effort burrito and cracking a cold beer feels borderline commendable. But a few days days ago, in the balmy 78° weather, these things really hit the spot. So I will now attempt to transport my consciousness back in time, so that I may present these things with the level of enthusiasm they deserve.

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Pan-Fried Gnudi with Brown Butter & Mushrooms

So sorry! I’ve been wallowing in post-holiday laziness. But I’m back, and I’m ready to show you how to make something tasty!

For a long time, I had no idea what to do with leftover ricotta cheese. I would buy a container, use a few spoonfuls of it on a pizza, then pull it out of the fridge several months later and recoil in horror at the scary pink color it had turned. Recently, I decided I needed to correct this problem. With a mostly-full container in the fridge, I set out find a recipe that required a large amount of ricotta. And that is when I discovered gnudi. If you like gnocchi but have little-to-no patience, gnudi is for you. Instead of peeling, chopping, boiling, and mashing potatoes and then waiting for them to cool before you actually get to the pasta-making part, you just mix together ricotta, flour, parmesan, and a couple other things. In less than 10 minutes, you have pasta dough. Just roll it out, cut it up, and throw it in a pot of boiling water. You could stop there, but pan-frying makes them even better. Aside from the deliciousness that brown butter will impart onto anything it touches, the frying gives the gnudi a nice, crisp outer texture. I think mushrooms compliment the pasta wonderfully, but feel free to add whatever you want—they’re versatile!

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