mushroompasta_3

Today we’re taking one of Spring’s finest ingredients – mushrooms – and pairing it with pasta (and wine!) to come up with a quick and healthy meal. Plus, a bonus dessert that replicates an old Italian bakery favourite.

Inspiration for these recipes today came in the form of a mystery box from Misura Canada on my doorstep and an offer of a contest for my readers. As you know, I love having the ability to share an opportunity for free, great food with you all. So who could refuse? Plus, Misura products showcase healthy alternatives to typical Italian pantry staples. Here’s just a few of the products Misura shared with me:

misura

My husband broke into the Cornetti – chocolate-filled croissants that are milk and egg free – before I even had a chance to snap a pic as you can see. I grabbed a pack of pasta and the no sugar-added biscuits and got started on dinner. First up, Pasta in a Mushroom Sauce. I followed this up with jam-filled Italian biscuits! If you want to get your hands on some of these Misura products, well it’s your lucky day. Misura Canada is giving away a package of assorted goodies (see below!) valued at $100 to one lucky winner and the contest is open to residents of the Greater Toronto Area. To enter, leave a comment here on my blog and make sure that you like the Misura Canada Facebook page.

Misura giveaway

I’ll be running the giveaway until midnight on Friday, June 27th. To enter, leave a comment on my blog and remember, you have to like Misura Canada’s Facebook page to be eligible to win. So get to it and get to tasting the great two recipes below featuring Misura products.

Pasta in Mushroom Sauce (for Two)
225 grams Misura Whole Wheat Pasta
4 tablespoons olive oil
6 cloves garlic, minced
4 cups mushrooms, roughly chopped
1 cup white wine or stock
2 tablespoons butter
1/4 cup chopped parsley
4 tablespoons grated Parmigiano Reggiano cheese (plus more for sprinkling)

Of course, first you have to pick the best mushrooms and pasta to feature in this dish. Long pasta, like spaghetti or spaghettini, are great for oil-based or thin sauces such as this one. A good whole wheat pasta goes a long way as well, one that doesn’t have a distinct “whole wheat taste” is what I prefer and this is where the Misura products really succeed. In this case, I also selected oyster, portobello and shiitake mushrooms, but anything you have on hand is fine.

mushroompasta_5

Wipe off the mushrooms and slice or roughly chopped them up. Put a large pot of water on the stove to bring to a boil.

mushroompasta_6

In a pan, heat the olive oil and sauté the minced garlic for one to two minutes. Add the mushrooms and season liberally with salt. Allow them to release their water and wilt by cooking and stirring them thoroughly for five to seven minutes. At this point your water should be at a boil. Salt the water generously and put the pasta in to cook (seven to eight minutes to al dente).

mushroompasta_7

While your pasta cooks, deglaze the pan with the white wine (or stock), allowing the alcohol to cook off. Stir in the butter and parsley to your sauce. Once the pasta is cooked, remove from the water and add directly to the sauce using a hand strainer (or drain in the sink first). Toss the pasta to coat and shut off the heat. Mix in the grated cheese.

mushroompasta_4

Serve immediately with more cheese for garnishing.

mushroompasta_1

As a bonus recipe, I also took on Misura’s reduced-sugar biscuits that are great themselves (especially dipped in milk) but I put a little twist on them. I’ve long had a fondness for cookies: cookies of any type really but the old-school Italian ones that used to line the windows of Italian bakery cases are my weakness. One of my favourites as a kid was a pair of shortbread cookies sandwiched with jam and dunked in chocolate. They usually had a shell or leaf shape and were sometimes coloured green or pink. Could I replicate these cookies with a healthier twist thanks to Misura? Turns out, yes, I can.

misuracookies_3

I used some of my homemade reduced sugar jam: strawberry lemon. I stuck together two rounds using the jam and let them sit for an hour. The jam softened up this crisp biscuits so they had the same texture as the shortbread. Then I dipped them in melted 60% cocoa chocolate chips to add a great semi-bitter chocolate taste and let the chocolate firm up.

I thought I’d have this batch all to myself but I lost half to the husband (as well as a tall glass of milk).

misuracookies_1

Don’t forget to enter to win the Misura Canada package of assorted goodies valued at $100 (contest open to residents of the Greater Toronto Area). Remember to enter, leave a comment here on my blog and make sure that you like the Misura Canada Facebook page. Good luck everyone!

— CONTEST IS NOW CLOSED —

 

 

Print Friendly