Tuesday, June 22, 2010

Garden Harvested Micro-Greens with Mushrooms on Fresh Linguine

Delicious and nutritious microgreens are the thing. A delectable reward for the garder after a thinning session in the vegetable garden.  A time that passes quickly so don't blink, as green growth is vigorous in the Northwest's spring climate. Now I am in the kitchen with tastey green bits to prepare. This haul includes greens of beet, baby bok choy, chinese mustard, swiss chard, chinese broccoli, as well as strands of red and orange beet roots rubbed clean between my fingers.

Begin by cooking  chopped shallots in butter or olive oil, adding sliced shitake and crimini mushrooms, and when cooked, add about 2 tbsps of cream. Pour the mushrooms and sauce covers the cooked freshly made linguine. While the pasta an sauce are really hot, place the microgreens are placed on top to wilt and covered with shaved parmesan cheese, salt and pepper.


1 comment:

Rebecca Bush said...

Looks good! I see that I will be getting beets, greens and a few more of these ingredients in my farm share today. :)