Creamy mushroom pasta with frizzled leeks from The Sprouted Kitchen: Bowl + Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share (page 111) by Sara Forte

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mzgourmand on October 27, 2020

    This is a wonderful dish - the trick of cooking the mushrooms in a dry pan first, really intensifies their flavor! I think that Sara Forte is such an underrated chef and cookbook author - literally every dish we've ever made of hers has been fantastic.

  • bwhip on February 05, 2018

    Excellent! Wonderful combination of chewy mushrooms enhanced with cream and white wine, and the Parmesan and leeks elevate the dish to something really great.

  • Astrid5555 on May 28, 2015

    This was delicious! The mushroom sauce on its own had a pleasantly meaty texture (I used a combination of brown button and oyster mushrooms), but the caramelized leek topping elevated this dish to something special. A keeper!

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