The South Melbourne market is a great place to find fresh vegetables, Asian groceries and lovely delicatesan foods. If I’m looking for a particular ingredient, it’s not hard to find over there.

Don’t get me wrong, we have some other great markets here also including, Footscray, Victoria and Prahran markets. I’ve been to all and I believe these are just as good for fresh fruit and vegies! South Melbourne is just the closest for me at the moment!

Moving back to the recipe, I found the Gorgonzola in one of the better delis. In fact, it was the only one I found that had their cheese in their own walk-in fridge there. This to me, means the cheese is better looked after and went about purchasing enough for two to three people!

Gorgonzola would have to be one of the most stinkiest and strongest biting cheese around. When cooking, remember you don’t need a lot for flavour – too much will definitely make the dish a little rich and possibly unbearable near the end. The mix of walnuts and swiss brown mushrooms complement the gorgonzola and make a wel-rounded flavourful dish.

Serves:

• Six

Ingredients:

• six serves cooked fettucine or pasta of your choice, coooked and cooled
• 2 – 3 handfuls baby spinach
• 2 tsp garlic mince
• 1/4 tsp nutmeg
• pinch black pepper
• 1/4 cup walnut pieces
• 2 tbs butter
• 1 tsp flour
• 1/2 cup moscato wine
• 1/2 chicken style vegetable stock tab (I use Massell) with 1/2 cup water
• 1/4 cup light cream
• 1/4 cup gorgonzola crumbled
• 2 large swiss brown mushrooms
• 1 tbs olive oil

Instructions:

1. In a pot, melt the butter, mixing the walnuts, nutmeg and garlic together, browning off.
2. Combine the black pepper, stock, and flour into the mixture slowly, stirring constantly to prevent lumps.
3. In a seperate pot, cook the mushrooms until softened with the olive oil.
4. Pour the cream into the butter mixture and simmer until mixed in, slowly adding the gorgonzola until melted and mixed in.
5. Mix the cooked mushrooms and pasta in thoroughly.
6. Turn the heat off and stir the wilted spinach through before serving.