A Taste of Pennsylvania Cookbook

MUSHROOM DAYMushroom Duxellefor Pasta Pinwheelspresented by Mike DitchfieldChef Instructor, Pennsylvania College of TechnologyServes 12Heat a large sauté pan and add oliveoil. Add shallots and garlic, then addmushrooms and sweat until the pan isnearly dry.Cool and mix in thyme, cream cheese andbread crumbs. Spread mixture on pastasheet and roll into a pinwheel.Wrap the pasta in cling wrap and poachuntil the product reaches an internal tempof 165˚F.Allow the pasta to stand and rest. Slice intopinwheels and serve with Asiago CheeseSauce (recipe follows).2 Tbsp. olive oil2 oz. shallots, minced1 clove garlic, minced1 lb. mushroomsMadeira wine (fordeglazing—optional)2 tsp. thyme, chopped4 oz. cream cheese2 Tbsp. bread crumbs24 12” x 10” sheetspasta doughDAIRYSPOT.COM HEALTHY TIPMushrooms are 90% water, whichmakes them a low calorie sourceof nutrients: B vitamins, selenium,potassium and vitamin D. Cooks lovethat mushrooms are so versatile!Grill a Portabello ‘burger,’ substitutemushrooms for meat in a sauce, tossmushrooms in a stir fry, layer slices over a pizzaand add dried mushrooms to risotto.WINE PAIRING Tamanend Alleluia3