I’ve already extolled the virtues of mushrooms in another blog post, so it would be a waste of space to do it here. So let’s talk about the much maligned garlic. People shy away from garlic-flavored-anything cause of the strong smell. Even a big wad of gum can’t get rid of it easily. But if you knew that garlic is fantastic for a healthy heart and even ups your immunity, you would probably give it a second chance. I on the other hand, am a lover of garlic. Give me stinky garlicky nosh every day. 🙂 Actually this isn’t a stinky dish at all. It’s so earthy and comforting that it reminds you of rain on a hot summer day. Poetic huh? The fusili on the other hand adds the ‘twist’ to the tale. The End.
Fusili in a Garlic Mushroom Sauce
Prep time: 5 mins
Cooking time: 30 mins
Serves: 4
What you need:
200 gms Mushrooms (diced)
10 cloves of Garlic (chopped)
11/2 Tbsp Butter
1 Tbsp Olive Oil
2 cups Milk
2 Tbsp Flour
50 gms Cheddar Cheese (grated)
1 Tbsp mixed herbs (oregano, parsley etc.)
Salt and Pepper
350 gms Fusili
Parmesan Cheese (freshly grated to serve)
What to do:
Heat oil; add butter let it sizzle. Toss in the garlic; sauté but don’t brown. Add the chopped mushrooms and sauté for 2 mins. Coat the mushrooms with flour; stir till incorporated. Slowly add in 1 cup milk; stir to ensure no lumps. Simmer for 2 mins. The sauce will thicken. Add the remaining milk and stir till the sauce coats the back of the spoon. Toss in the herbs, seasoning and grated cheese. Stir till smooth and glossy. In the meantime bring a big pot of salted water to the boil. Toss in pasta and cook till al dente. (or according to instructions on the packet). Reserve some liquid and drain the pasta. Mix with the mushroom sauce. Add some reserved liquid to get the desired consistency. Serve hot garnished with some freshly grated parmesan cheese. Earthy!
The FoodPorn Diaries 
Thanks Sanjana, it's one of my no think weekday recipes. 🙂
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Hey..I made this today for lunch! With macaroni – it was great, and so simple 🙂
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