Let’s Talk Mushrooms Especially the Underrated Cremini..!

Welcome back to the blog, food lovers today we’re diving into something earthy, flavorful, and surprisingly versatile. Nope, it’s not meat this time! It’s something much simpler… mushrooms!

Before we jump into the kitchen, let’s take a quick moment to appreciate what mushrooms really are because they’re so much more than a pizza topping.

Mushrooms are the fruiting bodies of certain types of fungi, specifically from the Basidiomycota and Ascomycota phyla. In simpler terms, think of them as the "flower" or "fruit" of a vast and mysterious organism that lives mostly underground: the mycelium.

This mycelium is made of tiny thread-like structures called hyphae, creating a sprawling network beneath our feet that connects plants, trees, and even entire ecosystems. A fun fact, the mushroom is the largest living organism on Earth!

Mushrooms play a critical role in nature as decomposers. They break down dead organic matter like fallen trees and leaves and recycle nutrients back into the soil, keeping forests healthy and balanced. Some even form symbiotic relationships with plant roots (called mycorrhizae), helping them absorb water and nutrients more efficiently.

Now, let’s narrow our focus to one very special and often overlooked variety: Cremini Mushrooms, also known as Baby Bellas.

These little brown mushrooms are actually just a more mature version of white button mushrooms. They’ve been allowed to grow a little longer before harvest, giving them a deeper color a firmer bite and a richer, earthier flavor.

So, let's jump into our dish, Caramelized Leek and Mushroom Gruyere Pasta!

Ingredients:

• 12 ounces of pasta (I used 8oz of linguine but you can use fettuccine as well) I used Ohio City Pasta... I love these guys

• 2 tablespoons of Olive Oil

• 2 medium leeks, thinly sliced and use the whites only

• 8 ounces of Cremini mushrooms, sliced

• 3 cloves garlic

• 1/2 cup of dry cooking broth, you can use vegetable stock, I used chicken stock because thats what I had

• 1/2 cup of heavy cream

• 1 cup of shredded Gruyere cheese, don't short cut here, this cheese is great!

• 1/4 teaspoon of freshly ground pepper

• salt to taste

• 1/4 cup of chopped fresh parsley for garnish

Instructions:

• Prepare the pasta; boil a large pot of salted water and cook pasta for about a minute and a half for linguine. For fettuccine you will need to check your packaging as all pasta cooks a bit differently. Get Ohio City Pasta if you can, its all natural ingredients and it tastes great!

• Once it's at a boil use a collander to strain the water out but try to save as much as you can as you will be using it later.

• In a skillet, preferable cast iron, heat the olive oil over medium heat.

• Add in the sliced leeks and cook for 8 minutes stirring occasionally until they are golden in color.

• Add in the mushrooms and along with the leeks stir together until the mushrooms are tender and browned.

• Add the garlic for an additional minute in with the leeks and the mushrooms.

• Remove the leeks, mushroom and garlic medley into another dish as you will be using the skillet for the sauce next.

• Deglaze the skillet with the cooking broth and scrape up the bits at the bottom of the skillet for about 2 minutes.

• Add the heavy cream and reduce the heat to low. Let the mixture simmer for 4 minutes or until you sense a slight thickened to the cream.

• Add the Gruyere cheese and allow it to mely completely into the sauce. Season with pepper and salt to taste but I discovered that a few turns of each is plenty.

• Finally..! In the skillet with the sauce add in the leeks, musroom, garlic medley and stir in the mix and then add the pasta! give it a few turns and stir it all in. This shouldn't take more than a minute.

• Put it in a dish and garnish with the parsley!

Conclusion:

This one is great for non-carnivores, but even diehard meat lovers will appreciate it. The medley of leeks, mushrooms, and garlic creates a spectacular flavor profile, especially when paired with the right cheese sauce in a pasta dish. This recipe is definitely a keeper! It’s quick ready in about 40 minutes, including chopping and versatile enough to serve as a main for family dinners or as a side dish with the right spread.