Innovators: Executive Chef Dewey McMurrey, Texas Tech University

By : | 0 Comments | On : January 27, 2014 | Category : Innovators

Barilla® Whole Grain Spaghetti with Caramelized Shiitake Mushrooms and Pumpkin SeedsIMG_9380

“This dish was something we offered during Whole Grain Sampling Day this April. It’s a time of year when students are looking for lighter, fresher and healthier fare, so a vegetarian dish using Barilla Whole Grain Spaghetti fit right in with our campus-wide emphasis on healthy eating. I like using whole grain because it gives a way to present something different on the plate, but still be the familiar pasta that everybody loves. For this recipe, we’re using caramelized shiitake mushrooms, caramelized onions, a simple olive oil sauce and toasted pumpkin seeds for crunch. All of those deep savory and sweet flavors, roasted and toasted notes bring out the best in the whole grain, and the students loved it.”

Chef Dewey McMurrey- CEC, ACE. Executive Chef, Operations, Texas Tech University

 

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