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For 2
100 g spicy Gorgonzola cheese (lots of blue stuff)
175-200 g Vermicelli (Barilla #3)
a few fresh mushrooms, sliced
freshly ground black pepper
salt to taste
1. Cook the vermicelli al dente. The pasta will cook quickly (about 5 minutes), so test for doneness frequently. Melt the butter while pasta cooks. Drain pasta well and return to the pot.
2. Add half the butter, half the cheese, salt and lots of pepper. Toss lightly, but well.
3. Add the mushrooms, the rest of the butter and cheese, more pepper, and toss again gently.
Serve in warm pasta bowls.
Serve with Ciabatta bread, a glass of good wine.
As an appetizer for four, use small bowls and quantities for two.
If this looks a lot like the Provolone recipe, it is. It is just as good.
Pat's version: I saute up to a quarter lb. of sliced mushrooms in three tbs, more or less, of butter. You can also add cream, say half a cup, when the mushrooms are done and stir in small chuncks of cheese until it melts. The pasta will absorb the cream even if you coat it with butter after draining. Good though.
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