Cremini mushrooms with chive pasta from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • Yildiz100 on May 16, 2022

    To me, not worth the effort of making chive oil, or maybe garlic and chili flakes would have livened things up. Perfectly fine but not exciting.

  • milgwimper on June 30, 2014

    We loved this dish, a great way to use mushrooms and chives. I did follow the recipe the first time through but now add garlic as we love the taste.

  • kari500 on September 02, 2012

    Love it. I think it would be just about as good (with less work) using the mushrooms and just an olive oil and garlic pasta.

  • Breadcrumbs on January 02, 2012

    p. 108 With a big paper bag of Cremini mushrooms lingering in my fridge, I just had to give this recipe a try and I’m delighted to report we thoroughly enjoyed it. I have an abundance of chives in my garden throughout the growing season and can't wait to make this dish again with my just picked chives. I did add some garlic to the pesto this time around to give the flavours a boost, along w some chili flakes. This was a big hit at Casa BC. I enjoyed mine as is and served mr bc's w some grilled chicken. I'd love to try this w King Oyster Mushrooms. . . one of my favourites.

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