Ingredients 12 ounces papperdelle 2 T Kosher salt 1 pound Cremini or button mushrooms cleaned and sliced 5 garlic cloves chopped 1/2 shallot chopped 2 T olive oil 2 T butter 8 ounces Marscapone 1/8 t nutmeg Salt and pepper to taste 1/2 c Parmesan cheese Directions Pasta Bring 6 quarts of salted water to … Continue reading Mushroom Pasta

Place extra large eggs in pan of cold water. Water should be an inch above the eggs. Bring to rolling boil and turn off heat. Cover and let rest for 15 minutes. Drain and plunge into a bowl of ice water. Ready to use in minutes.

A simple potato salad with dijon and caper dressing for lunch or weekend barbecue.