For me, cooking is usually an arts-and-crafts project or a science experiment. I imagine that certain flavors will go together well and then test the theory.
Other times, I challenge myself by trying to recreate an amazing dish I’ve had at a restaurant. Like I did this week.
Recently, I went with friends to John Bentley’s in Redwood City, Calif. Everything on the menu sounded delicious and I thought it was going to be hard to decide what to order, until I got to the end of the menu and found: “Trumpet Mushroom “Pappardelle” with tomato, garlic, basil,Kalamatas, edamame and Pecorino Romano.”
A carbless delicious beauty from John Bentley’s
The waiter said the chef created Pappardelle from mushrooms. The dish had a red sauce, and it was like a pasta dish without the pasta. I was so intrigued I had to order it. And WOW! It was SO delicious!
A week later, I decided to try to recreate the dish with a few embellishments.
For my mushroom pasta, I did not use edamame or fresh basil, although there was basil in the pasta sauce. I used shiitake mushrooms, garlic, Kalamata olives, spinach, onion, tofu and a sprinkle of shredded Parmesan on top. I went with the short cut of using Trader Joe’s Tomato Basil Maranara sauce.
I started by sautéing garlic and onion in olive oil.
Onions and garlic sautéed in olive oil.
Then I added the mushrooms, olives, tofu and spinach.
Ingredients. Not pictured: sauce, cheese.
After the vegetables were softened, about 10-15 minutes, I poured in some marinara sauce, sprinkled shredded Parmesan on top and. SOOO good!! (To make it vegan, don’t add the cheese at the end.)
As you can tell with the difference in ingredients and stage presence, it wasn’t exactly the meal I had at John Bentley’s, but it was close enough and very satisfying!
Give it a try! Add your own twists, and please share your recipe thoughts in the comments.