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Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow shiitake on a log — fresh shiitake in your kitchen
Record your recipes and experiments — organized cooking journal
Concentrated umami — rehydrate for stir-fries, dashi, braises
Curing salt #2 for long dry-cured meats — salami, prosciutto
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow shiitake on a log — fresh shiitake in your kitchen
Record your recipes and experiments — organized cooking journal
Concentrated umami — rehydrate for stir-fries, dashi, braises
Curing salt #2 for long dry-cured meats — salami, prosciutto
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Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and saute until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and serve