Comments on: pasta with a walnut and mushroom sauce

By: cook eat FRET - toasted farro, fennel and orange salad

cook eat FRET - toasted farro, fennel and orange salad — Thu, 21 Aug 2008 23:56:28 +0000

[...] with greens and a ton of percorino, or ricotta and egg yolk, or creme fraiche and truffle oil, or walnuts and mushrooms, or mushrooms sweet garlic and arugula, or even just garlic and olive oil – ok ok, i love pasta and [...]

By: justjane

justjane — Sun, 08 Jun 2008 08:16:57 +0000

Just one question from an Australian – whats the weight of a ‘pack’ of mushrooms? I get to just select mine out of the box, no one packs them except me! The recipe looks great – no problem with beige here.

By: jim voorhies

jim voorhies — Tue, 03 Jun 2008 18:15:41 +0000

That’s almost too beige, even for me, which is reaching a lot. It’s hard to beat parmesian and cream added to any pasta.

Shallots would probably be a good add but there’s not much color there. What about trying a pasta made with spinach or tomato to add color to the dish without really modifying the taste?

By: melissa

melissa — Mon, 02 Jun 2008 23:03:56 +0000

This does look good. And Brittany’s right about the mushroom picture; you were good to submit it to Tastespotting.

I have your walnut and cauliflower whole wheat pasta still waiting to be made as my first pasta with walnuts. I’ll have to add this one too, but I think I’ll do the earlier one first.

By: Amy

Amy — Mon, 02 Jun 2008 22:02:21 +0000

So, question, how big is “a pack?” I have about a lb of baby bellas that would be good in this dish…

By: Ethel

Ethel — Mon, 02 Jun 2008 03:04:45 +0000

Put the beige pasta on a gorgeous platter with some chopped parlsey and little red tomatoes and the beige looks elegant. I love this dish and may even attempt to make it.

By: yveala

yveala — Sat, 31 May 2008 17:30:09 +0000

my opinion…this recipe, those ingredients, can be nothing less than drop dead delicious and i’m making it very soon.

By: democommie

democommie — Sat, 31 May 2008 12:09:23 +0000

Claudia:

So, okay, I’m running late (like that’s a sooprise) but I gotta say the photo reminds me of the “tuna casserole” my mom used to make–a story for another time.

I was in Oregon back in 1986 and bought some walnuts at a farm stand. They were small and I asked the owner if they were a different variety. His reply was that the trees were the same type as the “Diamond” folks have, but that they are “free range”, so to speak. The walnuts were very, very sweet (in the non-acidic sense) they were delish and I would not even think of boiling them as they were perfect. Of course, I love chunky pesto, too. The bumpiness is interesting.

One more note. Is there anyone who reads this blog, and likes wasabi, that is unaware of the US wasabi growers in Oregon. If so, let me know, I’ll post a link.

By: Pam

Pam — Fri, 30 May 2008 23:44:21 +0000

Anything with pasta and mushrooms is good – it looks delicious to me!

Pam

By: Samantha

Samantha — Fri, 30 May 2008 22:47:35 +0000

Beige food is hard to pass off at a restaurant, I guess. But if I made this at my house i think everyone would be very happy to see it!!!

By: Stephanie

Stephanie — Fri, 30 May 2008 21:04:31 +0000

this looks fantastic, even if the essence of beige is hard to convey in photographs. I think I may try this with morels…

By: diva@theSugarBar

diva@theSugarBar — Fri, 30 May 2008 17:21:58 +0000

oh i love how it looks. mushrooms are great. sigh, it’s almost dreamy this dish.

By: NOBLE PIG

NOBLE PIG — Fri, 30 May 2008 17:09:04 +0000

Food Photography is a killer isn’t it but this looks just wonderful! I love the walnut mushroom combo.

By: Mal Carne

Mal Carne — Fri, 30 May 2008 12:47:31 +0000

I hear you loud and clear on the beige thing. But if one can move past the baby poo coloring, that is a great dish.
Many great flavor combinations add up to beige coloring, and since the eyes eat first, it makes a bit of a hard sell.

By: Traci @ Soup of The Day

Traci @ Soup of The Day — Fri, 30 May 2008 06:47:45 +0000

I’ve made this (well, something similar) before. It’s awesome!

Did you get a new camera? The pics look fantastic – even though they’re beige.

By: Heather

Heather — Fri, 30 May 2008 04:46:08 +0000

…so, now that you’re in my pants…

Those mushrooms are sold as “king oyster” in Asian stores. I like to grill them.

By: Brittany

Brittany — Thu, 29 May 2008 22:47:44 +0000

I saw your shroom on TS, despite the fact that it’s not a daring baker opera cake.

By: Jose

Jose — Thu, 29 May 2008 22:23:36 +0000

I’m thinking something green in there that’ll lighten it up a bit. Afterall it’s spring, right? But still, I like the idea of all those ingredients together. Love your blog. Thanks. Jose from Tucson, AZ

By: Sara

Sara — Thu, 29 May 2008 21:22:57 +0000

Hey! I love this! And thanks for the tip on We Are Never Full. You food bloggers sure look like you’re having FUN!!!

By: Donald

Donald — Thu, 29 May 2008 18:45:37 +0000

I saw that sauce at their blog too. I have it bookmarked and will be makin’ it soon!

It looks soooo good!

By: [eatingclubvancouver] js

[eatingclubvancouver] js — Thu, 29 May 2008 17:42:59 +0000

I laughed out loud when I read this: “but you see, the thing is (and here�s a dirty little secret), in my mind, my opinion – when it comes to food – outweighs any number of other opinions at the table.”

So true, but of course, we’ll just never say it out loud, eh? Oh wait. You just did.

It’s my theory that we only have about a dozen per person of dishes to flip over, those that we demand nothing less than perfection. Maybe this dish just isn’t one of those for you. It kind of reminds me of the squash maltagliati (in terms of the look and the texture) we made a while back. While it was good, that dish just didn’t make my heart go racing.

This one still looks “yummy” though.

By: Peter

Peter — Thu, 29 May 2008 15:52:45 +0000

Nicely done , CEF! I like that it’s creamy and a little chunky from the walnut bits.

Amy and Jonny got it goin’ on!

By: michelle @ TNS

michelle @ TNS — Thu, 29 May 2008 14:59:17 +0000

wait, you DON’T want to sleep with me?

i love sauces with nuts, although i’ve never actually boiled and processed the nuts. interessante.

you have elevated beigeness. well, as much as beige can be elevated.

By: Sara

Sara — Thu, 29 May 2008 14:54:52 +0000

Just found your blog. My sister reads you regularly and now I sneak in a look when I am at work and the boss isn’t watching. This pasta sounds GREAT! I might try it this weekend even if it wasn’t your favorite. And i LOVE that other blog We Are Never Full too. Thanks for the tip!

By: Julie

Julie — Thu, 29 May 2008 14:51:16 +0000

I understand the texture thing; I notice it with pesto — it’s almost a grittiness. But nonetheless, I like sauces with nuts.

The picture of the french horn mushrooms is great. And as to the beige-iness of the finished dish, there’s a lot of stuff that just isn’t photogenic but tastes great. Deliciousness and photo-worthiness can be mutually exclusive.