Monday, October 18, 2010

Meatless Mushroom Pasta

Last week I was visiting my friends in Texas after a 3 day work conference in Austin.  On Saturday, I went to stay with my friend Jena, who is partially responsible for my love of cooking.  Jena and I lived together right out of college, and we'd cook our meals together.  When you're cooking for 2 instead of 1, you can really experiment and try new things. 

Jena and I went to my favorite place - Central Market - to pick up some things to cook for dinner.  It was during their Hail to the Cheese festival, so there were lots of yummy samples to try.  We decided to do a very mushroom pasta dish, and picked up 4 kinds of mushrooms. 

Mushroom Pasta
2 bunches fresh fettucini
Fresh thyme
Handful shiitake mushrooms
Handful chanterelle mushrooms
Handful hen of the woods mushrooms
Handful of matsutake mushrooms
1/4 cup (half a stick) butter
3 TBSP half and half - or light cream, whatever you have
Salt & Pepper
1/4 cup each shredded asiago, manchego, and parmesean cheeses

Bring water to a boil with salt and three springs of thyme - this will impart the flavor into your pasta.  In a wok, melt the butter, and add all of the chopped mushrooms.  Sautee until tender, add salt and pepper, the leaves of 2 sprigs of thyme, and the cream.  Add in 1/4 cup of the assorted cheeses. 

Drain your pasta, remove the thyme sprigs, and add to the wok.  Mix together the mushrooms and pasta, and top with remaining cheese.  Serve with wine, and enjoy! 


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