JP Eats Food Blog. Welcome to my food (and wine) blog. I am very lucky to enjoy good food and wine pretty frequently. I also spend a good deal of time learning and experimenting with both. The point of this blog is to share some of that with you as well as help me remember foods, wines, and little bits and pieces of information I pick up along the way. I rarely take pictures in nice restaurants, so most of what you see here comes from my kitchen, my friends' kitchens, or various casual and local hot spots. You can hit the archive, or never miss a post with rss.



Goat cheese agnolotti with maitake mushrooms. The theme since Thanksgiving (I cooked elsewhere this year so no posts—sorry!) has been simplicity. Luckily in NYC we have access to such incredible ingredients that simple can still mean delicious. Yesterday, I stopped by Eataly and picked up these great looking agnolotti and mushrooms. Maitake have such an exquisite flavor that (in my opinion) they do best when prepared quickly and simply. Here, I quickly sautéed them (4-5 minutes over medium heat), added a bit of base tomato sauce and brought to a simmer, then tossed with the finished agnolotti. 20 Minutes start to finish including boiling water.

Goat cheese agnolotti with maitake mushrooms. The theme since Thanksgiving (I cooked elsewhere this year so no posts—sorry!) has been simplicity. Luckily in NYC we have access to such incredible ingredients that simple can still mean delicious. Yesterday, I stopped by Eataly and picked up these great looking agnolotti and mushrooms. Maitake have such an exquisite flavor that (in my opinion) they do best when prepared quickly and simply. Here, I quickly sautéed them (4-5 minutes over medium heat), added a bit of base tomato sauce and brought to a simmer, then tossed with the finished agnolotti. 20 Minutes start to finish including boiling water.

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Posted Monday November 28, 2011

tags: pasta mushrooms eataly recipe nyc
| pasta | mushrooms | eataly | recipe | nyc