Fresh mushrooms take a bit of planning for
busy cooks because we often find that the lovely white button mushrooms
we bought on Saturday morning have turned into unappetizing brown chewy
things with dark gills by Friday night. Dried mushrooms, however, are
always ready and waiting for us to get around to them (our favorite
dried mushrooms are shiitakes).
Fresh mushrooms have a delightful scent
and mild flavor; dried ones have depth and earthiness, and a perfume
that permeates on entire dish and lingers deliciously on the palate. In
this lighter version of a creamy Pasta Alfredo, the woodsy flavor of
shiitakes turns a rich side dish into a satisfying entree. Serve with a
tartly dressed salad to lighten the meat.