Recipe: Mushroom Fusilli

It’s that time of year again - where we start dining out less and dust off those old recipe books to cook at home a bit more.

While this year has brought about an increased amount of struggles during the holidays - like how to tackle holiday shopping purely through curbside pickup or how to support local restaurants while also taking care of your own bank account - there’s no reason why you can’t have it all.

We’ve decided to share the love this season and make some throwback menu favorites a bit more accessible to those of you who prefer to eat at home this year. And while we’ll miss seeing your face in one of our outside dining areas this season, we can also totally get behind you hunkering down to stay home & healthy this year!

Who knows - you might even be a longtime Boundary Bay fan now living in Florida or just north of the border that would love to visit, but simply can’t this year for obvious reasons. And we’re here for you all, too!

So, without further ado - our first Boundary Bay At Home recipe!

Boundary Bay Mushroom Fusilli
A classic from our 2017 brewpub menu, this Mushroom Fusilli recipe brings both elegance and comfort to the table with its wine and buttery fusilli noodle elements.

Stemming from the word “fuso” or “spindle”, fusilli noodles are most widely known for their corkscrew form that comes from being spun into shape. The long-standing tradition is to serve fusilli noodles with thicker meat and cream sauces - hence our creamy, shiitake mushroom-smothered recipe. We then added a little bit of chardonnay to the mix, because what’s a pasta dish without a little wine involved?

As this recipe has been written for one serving from our Brewpub kitchen, be sure to double (or quadruple) upon your ingredients to enjoy this meal with enough leftovers for yourself or the whole family!

Boundary Bay Mushroom Fusilli

Yields: 1 plate

Ingredients:

¼ large red onion, julienned

2 cloves of crushed garlic

6 shiitake mushrooms, stemmed and roasted

1 tsp butter

1/4 cup chardonnay

3/4 cup heavy cream

2 tablespoons gorgonzola

2 cups cooked fusilli noodles

salt & pepper to taste

pinch of fresh sage, chopped

Directions:

1.) Sauté onion and garlic in a tablespoon of oil over medium heat.

2.) Once onion and garlic pick up some color, add mushrooms and cook for another minute

3.) Deglaze with wine, and simmer until reduced by half

4) Add cream and reduce by half

5.) Bring heat to low and add bleu crumbles and noodles

6.) Cook until pasta is warmed through and sauce is at desired thickness

7.) Garnish with sage and bleu crumbles