Mushroom Casserole and Rocco’s Penne with White Pesto

I’ve liked mustard from the very beginning, when I watched my grandfather slather a slice of bread or roll with mustard (remember, Vicki, Melody?) at most meals.  I’m a full-fledged mustard addict now and understand perfectly his love for it.  

My refrigerator has one whole shelf devoted to various mustards, and proudly taking up space there are the 3 bottles I won recently from Debbi, @DebbiDoes Dinner… Healthy and Low Calorie.  If you haven’t visited Debbi’s blog, you’re in for some great recipes!  The majority of them are low calorie, packed with good flavors, and easy to make. 

Debbi participated in the “Skinny Mama Mustard Contest” with her Spaghetti Squash Vegetable Gratin with Tarragon Lemon Mustard Sauce.  The kind folks at Saucy Mama gave Debbi 3 bottles of mustard for her own giveaway and I was the lucky recipient!  

I knew Saucy Mama’s Garlic Mustard would be perfect in a mushroom casserole I make and have posted.   This is a delicious mushroom recipe for anyone who is wild about mushrooms.  It is a saucy baked dish that combines mushrooms with sour cream and mustard.  It’s a simple side dish that will have your family and guests taking a second helping. It’s just as good (better?) left over!

This is way at the top, on my list of favorite side dishes!!!

Blurry but GOOD!

You can see the 3 varieties of mustard in this photo:

Here’s the recipe:

Tangy Mushroom Casserole

Ingredients:

2 pounds fresh button mushrooms, sliced

¼ cup butter, softened

4 tablespoons flour

1 teaspoon salt

2 teaspoons Saucy Mama’s Garlic Mustard

¼ teaspoon McCormick’s Seasoned Pepper

1 (8 ounce) carton sour cream

¼ cup chopped parsley

¼ cup chopped onion

Clean mushrooms with a damp paper towel and slice.   Cream butter, flour, salt, pepper, and mustard.  Add sour cream, parsley and onion. Stir well.

Place half the mushrooms in greased 2 qt. dish.  Top with half of the sour cream mixture, spread evenly.  Repeat layers.

Bake 325 degrees for 1 hour or till well heated and golden.

Allow it to set for 5-10 minutes before serving.

6-8 servings

And…

Not only did I win the mustard; Debbi also gave away a copy of Rocco’s Italian American cookbook.  I’ve always like Rocco Dipirito’s recipes.  He is an American chef in New York City, a cookbook author, celebrity chef and owns a couple of restaurants there.  His mother, Nicolina, is with him along the way, cooking and advising.  I follow Rocco’s recipes weekly in the Chicago Tribune.

Rocco & Mama

Rocco’s Italian American cookbook is packed with recipes there were passed on through the generations in his family, in versions specially adapted for today’s home kitchen.  All the recipes in the cookbook have fewer than 10 ingredients and the first one I made was Penne with White Pesto.  I love penne pasta and the white pesto intrigued me because it is packed with walnuts.  It’s delicious and easy too!

Penne with White Pesto

Ingredients:

½ cup walnuts

3 tablespoons extra-virgin olive oil

1 pound penne pasta

¼ cup ricotta cheese

Method:

Preheat oven to 325 degrees.

Put a big pot of water over high flame.

Add a handful of salt when it begins to simmer.

Toss the walnuts in a bowl with 1 tablespoon olive oil and a pinch of salt.

Spread them out on a baking sheet and toast in oven for about 10 minutes.

Remove pan and set walnuts aside to cool.

Cook the penne till al dente.

Drain well, retaining ½ cup or so of the cooking water.

Chop the nuts and mix them with the ricotta, remaining 2 tablespoons of olive oil, and a pinch of salt.

Toss the pasta with the pesto, adding a splash of water if it seems too thick.

It should be thick and creamy.

It is thick and creamy and delicious!

Thanks so much Debbi ~ I’ll enjoy it all!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes.