Did I ever mention to you how much I love mushrooms? Well I do… The good thing is that Casey is warming up to them. Which means I’ve slowly been adding them to my repertoire!
We had my parents over for dinner the other night so they could get their weekly fix of Cooper. I decided to knock down another recipe I marked to try from the latest EVERYDAY FOOD issue.
It was exceptional! It was incredibly moist & super mushroomy! The only problem I ran into is that the spoon I used to stir it with was COMPLETELY covered in melty Parmesan cheese. It’s not necessarily a problem because I was able to chew it all off (yum). But I would have liked more of the cheese to stick to the pasta. I also think that next time I’ll try using a twisty pasta like the recipe calls for.
Another good thing is that it re-heated REALLY well. It was still moist and not all gummy and dry like some pastas can be the next day.
Mixed Mushroom Pasta with Thyme
(recipe from EVERYDAY FOOD magazine)
-12oz. gemelli or other short twisty pasta (I used penne)
-10oz. button mushrooms sliced
-8 oz. shiitake mushrooms sliced
-1 oz. dried porcini mushrooms (about 1 cup) rinsed in cold water
-4 tablespoons butter
-1 shallot, minced
-1/2 cup dry white wine, such as a Sauvignon Blanc
-1 tablespoon fresh thyme, chopped
-1/4 cup grated Parmesan cheese, plus more for serving
1. In a large pot of boiling salted water, cook pasta until al dente; drain and return to the pot. Set aside. While pasta is cooking, in a small bowl, soak porcini mushrooms in 1 1/2 cup hot water until tender, at least 15 minutes.
2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add shallot; season with salt & pepper. Cook, stirring occasionally until shallot begins to soften, 3-4 minutes. Add wine; cook until almost evaporated, 3-5 mins.
3. Add button & shiitake mushrooms. Cook over medium-high heat, until mushrooms are tender and begin to brown, 6-8 minutes.
5. Add porcini and their soaking liquid (leave any grit at the bottom of the bowl) and thyme to the skillet. Cook, stirring occasionally until liquid reduces by half, 2-4 minutes. Transfer mushroom mixture to pot with pasta. Add Parmesan & remaining butter and stir to combine. Season with salt & pepper and serve with more Parmesan. DIG IN!!!
By the way… my little buckaroo turned 4 weeks old this past Thursday! How time flies! We are so close to getting a genuine smile out of him!
Say hi to Coop!
