Recipes from Today’s Show: Mushroom Pasta Dinner

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TODAY on MHTV: When I’m in the mood for some quick comfort food, I think pasta. I’ve been trying to go meatless once a week, so I’m making a nutty, golden mushroom sauce with cremini mushrooms, Parmesan, cream, and a little white wine. Pomodoro salad is a longtime family favorite; preparing it reminds me of walking through my grandmother’s garden to find the ripest, reddest tomatoes. For something sweet, nothing says “comfort” like chocolate! More from the show.

Get the recipes from this episode:

Pasta with Sauteed Mushrooms

Pomodoro Salad

Dark Chocolate with Toasted Almonds and Golden Raisins

Get the recipes from the 11:30 a.m. ET show: Minestrone Soup

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

  • Everett Holland August 3, 2011 at 12:13 pm

    I love your show and the importance of family meals
    When my mother cooked you ate out. But my dads mother cooked and one aunt. The memory of that time I treasure I love to cook today and love to share with my friends. Thank for the show and keep up the good work and the importance of family meals. There must be hope for tomorrow! Everett Holland

  • Dawn August 3, 2011 at 12:45 pm

    I am going to try this recipe, but what can I exchange the cream with? I am trying to do a
    vegan diet. Any ideas? Thanks, Dawn

  • Linda August 4, 2011 at 1:36 am

    Love this mushroom pasta recipe. I tried it for dinner tonight and it was great! I forgot the cream, but used an organic soy milk which worked well. Next time I make this I’ll use more ‘shrooms, spinach & parmesan. I also forgot the parmesan & only had a shredded cheese blend in the fridge & that was good too.What I think worked the best was the lemon juice & plenty of garlic. Great meatless meal. Love your family, except I haven’t seen your hubby’s face yet.

  • Chris August 4, 2011 at 9:33 am

    I am sure that you have mentioned this a thousand times, but what size is your Braiser? 3 1/2 or 5 quart? I am assuming they are Le Crueset.

    Many thanks,

  • Lucinda Scala Quinn August 4, 2011 at 11:24 am

    C: I use both sizes but this one is the 3 1/2 quart I believe. Both are great pans to work with as they go from stove-top to oven to table.
    L: Thanks for the milk sub tip. I was going to suggest soy or rice milk.
    I love to hear all the riffs folks do on these recipes.
    Best, LSQ

  • MARGARET ANDERSON August 9, 2011 at 10:39 am

    when I clicked on “pasta with sauteed mushrooms” which I thought was the recipe I saw, it took me directly to and gave me a cimple recipe for sauteeing mushrooms. Do you not have your own recipes on your own wedsite???

  • WhitneyBryce August 11, 2011 at 4:44 pm

    The Pomodoro Salad is AWESOME!!! The mushroom pasta was a hit as well… but it was a little labor intensive. Thank goodness my husband helps in the kitchen!! It’s Pasta with Fresh Tomato Sauce tonight!! YUM! YUM!!
    Luv your show! Luv the recipes!! Luv the book!!

  • Dave in Boulder August 15, 2011 at 6:56 pm

    Did all three at my weekly Friday dinner party. Mushroom pasta was a hit (I think I’ll use linguini next time), tomato salad bigger hit, “trail mix” not so much.

  • Ruby Tuesday Printable Coupons December 12, 2012 at 9:42 am

    Looks very yummy, love it. I wanna try this one.

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