Saturday, October 29, 2011

Mushroom agnolotti and brie

This is one of those flash-in-the-pan dinners you can pull together in a snap! Wild mushroom agnolotti (courtesy of Mr. Butoni, with no apologies from moi), with sauteed mushrooms in a light cream sauce (shallots, white wine, a splash of cream, thyme, salt and pep), a thin ribbon of brie cheese melted over the top and chive confetti sprinkles on top. Mushrooms are packed with micronutrients that are really good for us. Furthermore, (and since it's still breast cancer awareness month), did you know that eating just a small amount of mushrooms daily could reduce breast cancer risk by a whopping two thirds? Yup. Read all about it here.    Photo Diane Carnevale

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