From Blue Apron‘s facilities to my kitchen…

I would have never made and eaten mushroom pasta otherwise.

Jenny somehow acquired a free box from Blue Apron, this meal service that ships ingredients and instructions straight to your door. I can see the appeal, especially since all the ingredients are pre-measured and delivered and the recipes seem pretty diverse. Since this was the only vegetarian dish out of the three, I decided to try this first. (Stay tuned for lamb burgers and chicken Milanese.)

Honestly, this is a dish I would never make, never purchase, and would usually only eat if I was really hungry or my life depended on it. But I’m supposed to be “expanding my horizons/palate” and so, here I am, about to make mushroom pasta. Inconceivable.

Knowing that I would just pick out all the mushrooms if I chopped up according to instruction (“thinly slice…bite-sized pieces”), I made sure Jenny and I finely diced the fungal horrors. A few other modifications we/I made: decreasing the amount of butter, increasing the amount of parmesan, adding cayenne pepper, and omitting the salt. The verdict? Neither Jenny nor I would purchase this (my true test of dish superiority).

I did attempt to stay as close to the recipe as possible, since I wanted to really “test out” this service. Finely dicing the mushrooms actually increased the flavour profile (not something I wanted, but forced me to stomach them), although it prevented us from deciphering which mushroom was which. The seasoning packet was saturated with Italian herbs and needed more of a bang (hence the added pepper). Decreasing the butter might have been detrimental to the dish’s creaminess, but Jenny and I would have preferred more cheese and less butter. And for god’s sake, those shallot rings might have been terribly breaded but did not contribute much besides upping the “fun” texturally. A spritz of lemon juice or some other acid would have also helped.


Three kinds (!!!) of mushrooms!


Dicing away while the shallots soak in cold water.


Coating the rings in flour (never seen it breaded via water before).


Frying the shallot rings.


Browning the mushrooms in olive oil.


Adding in the beans and seasoning.


Added in the noodles once the beans were cooked.


Summer bean and mushroom pasta for two, coming right up.


Summer Bean & Mushroom Pasta
  1. 5 oz egg noodles
  2. 4 oz green beans
  3. 2 oz yellow wax beans
  4. 3 oz cremini mushrooms
  5. 2 oz shiitake mushrooms
  6. 2 oz maitake mushrooms
  7. 1 bunch parsley
  8. 3 tbsp flour
  9. 1 shallot
  10. 1/2 tbsp butter
  11. 2 tbsp spice blend*
  12. 1/2 tsp cayenne pepper
  13. 1/4 cup grated parmesan cheese
  14. 1/4 cup shaved parmesan cheese
  15. 1/4 cup olive oil (approximately)
  1. Peel the shallot and thinly slice (about 1/2 cm thick) into rings.
  2. Soak the rings in a bowl of cold water.
  3. Place a medium pot of water on high and bring to a boil.
  4. Meanwhile, finely dice the mushrooms and set aside.
  5. Discard the stem ends of the beans and roughly chop into 1 inch long pieces.
  6. Pick the parsley leaves off the stems. Set aside the leaves and discard the stems.
  7. Drain the shallot rings. In a small bowl, combine the rings and flour thoroughly.
  8. In a large pan, heat enough olive oil to cover the bottom layer on medium until hot.
  9. Place the breaded rings in the pan, frying until golden brown and crispy.
  10. Transfer the rings onto a paper towel lined plate.
  11. If the oil is clean, save about 2 tablespoons and discard the rest. Otherwise, discard all. In the same pan, heat 2 tablespoons of oil on medium.
  12. Add the mushrooms and cook until browned (about 3-5 minutes).
  13. Meanwhile, add the egg noodles to the pot of boiling water and cook until al dente (about 6-8 minutes). Save about 1/2 cup of pasta water and drain the rest. Set the pasta aside.
  14. Once the mushrooms have browned, add the beans and seasoning.
  15. Cook, stirring occasionally, until the spices are fragrant (about 2-4 minutes).
  16. Add the 1/2 cup of pasta water and cook, stirring occasionally, until the water has evaporated.
  17. Add the pasta, butter, cayenne pepper, grated cheese and half of the shaved cheese. Mix thoroughly.
  18. Garnish with the shallot rings, parsley and remaining shaved cheese.
  1. *Summer spice blend ingredients according to Blue Apron: Italian seasoning, garlic powder, ground yellow mustard seeds & ground cayenne pepper
Adapted from Blue Apron
Adapted from Blue Apron
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