Sometimes we find the best things by a very circuitous route, and this month's Incredible Edible recipe arrived that way! I'd been online looking for Ken Hoyt's Candied Ginger and Walnut Biscotti recipe when I was drawn to the In Good Taste website. Never being one who could resist perusing recipes, I starting scanning the site's recipe section and soon arrived at a gem of a creation, Wild Mushroom Macaroni with Pancetta and Shallots.
It's a rich and yummy dish that features the various wild mushrooms that are so readily available this time of year. I actually prefer a combination of golden chanterelles and hedgehogs, but have found that a small portion of cauliflowers contribute a welcome crunch to casserole.
And, when it comes to a dinner party, this tasty recipe has the added bonus of serving as a fabulous side dish for the carnivors at your table as well as a welcome vegetarian entre for your guests who prefer a meatless menu.
