This week is flying by like crazy! I swear it was Monday about two minutes ago. It’s been a busy busy week, which is great news, but it also means that – in spite of my bragging in my last post about getting things done ahead of schedule – I’m sitting here on this rainy Thursday morning trying to come up with witty and fun things to say about this pasta!
I’ll just stick to the facts. It’s delicious. It’s fairly easy. And it’s just enough of a twist on a classic to be new and exciting, but also comforting and familiar.
I absolutely love mushrooms – they’re so hearty and meaty and satisfying and rich – but I must admit that I rarely stray from my usual roster of mushroom-centred dishes. Thyme, rosemary, garlic, truffle oil, parmesan… (If that’s your jam, check out this pizza or these burgers!) If you, like me, are a creature of habit, this is definitely one to try. The preserved lemon acts as a sort of olive-y, lemon-zesty hybrid that works surprisingly well with the mushrooms.
If you’ve ever tried a preserved lemon on its own and found it foul, don’t let that deter you from putting it into your food. I know that sounds weird and counterintuitive, but trust me on this one. This preserved lemon and mushroom sauce, inspired by this gem (of course – who’s surprised?!), is so delicious that it may just trick you into taking another nibble of one of those sour, salty, squishy, weird little pickles…
Don’t do it. It’s still foul. But it works wonders with mushrooms!
(If you’ve never used preserved lemon before and you’re not sure where to find it, your best bet would be in a Middle Eastern market/grocery store. Here in Utrecht we’re spoiled with this great Turkish shop right in the heart of the city that sells any possible ingredient you might need that you can’t find in a regular grocery store. If humble Utrecht has such a store, I’m convinced your city has one too!)
And so, on that short little note, I’m leave you with this recipe. I’ve got an impressive to-do list to get through today – most things enjoyable, one of them fairly hideous – and it’s just dawned on me that I can’t remember the last time I vacuumed around here. Or, you know – spent any proper time outside. (To be fair, I did have a meeting in the beautiful city of Leiden yesterday, so I did inhale some fresh air! You can see the city on my snapchat, username feastwithsophie.)
Ah, yes. Adulthood indeed.
Right, so I’m going to get cracking on that list. Happy Thursday everyone!
This pasta preserved lemon and mushroom sauce is an unexpected twist on a more traditional mushroom pasta, with hearty mushrooms and a kick of briny citrus.