Shuga' Mommas

Shuga’ Mommas: Weeknight Mushroom and Kale Pasta

I’m a huge fan of the blog 100 Days of Real Food. (You should check them out if you haven’t). Last week, Lisa posted a wonderful recipe for Mushroom and Kale Pasta. I decided to cook it for my family, and it was a huge hit! Given that it is a vegetarian meal, it’s also extremely cost effective for those of us on a graduate budget!

I’ve included Lisa’s recipe below; the only changes I made was serving gluten free pasta, instead of whole-wheat.

Weeknight Mushroom and Kale Pasta

Serves: 3-4
  • 8 ounces whole-wheat pasta, boiled and drained according to pasta directions
  • 1 ounce dried mushrooms
  • 2 tablespoons butter
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • ½ cup white wine
  • 2 cups loosely packed kale, with big stems removed and cut into strips
  • ¾ cup heavy cream
  • ¼ teaspoon salt
  • Pepper, to taste
  • ⅓ cup freshly grated Parmesan cheese
  1. In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).
  2. In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.
  3. Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).
  4. Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.
  5. Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2 to 3 more minutes. Fold in the noodles, garnish with Parmesan, and serve.

I hope you enjoy it as much as we did!

Shuga' Mommas

Shuga’ Mommas: Asparagus, Mushroom & Bacon Frittata

I love the versatility of frittatas. It’s a dish you can adjust ingredients according to whatever season of the year you’re in, making it hearty in the autumn/winter months, and light in the spring/summer months. And, you can serve variations of it over and over without feeling like you’re eating the same thing again and again and again!

My favorite summer combination is asparagus, mushroom and bacon. We are right at the tail-end of asparagus season in England, so the asparagus is superb. I love adding it to recipes or grilling it to pair with a roast chicken.


  • 5 eggs
  • 1 medium onion, minced
  • bundle of asparagus
  • 10-12 brown mushrooms, sliced
  • 5-7 strips of bacon
  • taleggio, mozzarella or cheddar cheese (whatever you fancy)!

Preheat oven to 350F.

Fry or bake bacon. Set aside to cool, then tear into pieces.

Pour a bit of olive oil in a pan, and saute mushrooms and onion for 5 minutes. Cut woody ends off of asparagus (you might want to save these, as they make great stock!), and slice stalks diagonally. Add to veggies and continue to cook for another 2-3 minutes. Once veggies are finished, add bacon and disperse evenly through a baking dish (I normally use a pie pan).

In a separate bowl whisk eggs until fully mixed. Tip slowly into baking dish, pouring over veggies, until distributed evenly.

Add salt and pepper to taste.

Tear pieces of cheese and drop onto top of frittata (in the autumn/winter months, I usually use taleggio; in the spring/summer months, I use fresh mozzarella).

Bake for 15-20 minutes or until top is golden brown.

This recipe will serve 4 people.


Serve with toast, a side of fruit, and a jug of juice!

What’s your favorite type of frittata?


Shuga' Mommas

Shuga’ Mommas: Cheesy Stuffed Mushrooms

Back during our Atlanta football tailgating days, I started bringing cheesy stuffed mushrooms to the games. It became such a crowd favorite, that we were virtually barred from attending any events with friends unless we brought the ‘shrooms.  (Now I’m paranoid. Did our friends actually love us, or the mushrooms? Who knows!)

Even if you aren’t a mushroom lover, you’ll love this recipe. The most wonderful thing about it is the versatility; you can take them to a football game, or you can make them a gorgeous start to a 3 course meal by throwing them on a bed of rocket (arugula), and drizzling with balsamic vinegar. Your guests will swoon with delight.

CHEESY STUFFED MUSHROOMS                                                     

  • 1 8oz package of cream cheese, softened
  • 1 cup parmesan cheese
  • 1 tsp salt
  • 1 tsp Worcestershire sauce
  • couple of dashes of nutmeg
  • 1 package of whole closed cup mushrooms

Knead first 5 ingredients together. Core out center of mushrooms, and spoon cheese mixture into mushrooms. Place in casserole dish with sides touching, and back at 375F (190C) for 30 minutes or until the tops are browned.

You will not be disappointed. I promise.