::baked:mushroom:linguine::

In The Kitchen...

I made an immeasurable pot of chili on Sunday night so Travis and I have been eating that for the past 4 days. The only bonus of that is no muss no fuss. I don't have to stand and prep the meal and there isn't much clean-up. Which is an additional compensation. 

Alas, the pot of chili has come to it's inevitable end and now I must surmise of our next enticing meal. There are so many recipes out there it's kind of overwhelming at times to figure out what to put on the table. 

You also have to admit that sometimes you can get quite set in your ways and make the same thing over and over again. Note: pasta, shrimp with mushrooms, soup...the same old stuff. So I really am trying to make a conscious effort to try new things. Though with my schedule it can get quite perplexing and I also need to dedicate at least two hours to studying each night and I like to do that right after work on an empty stomach than when full - don't ask me why, I am just more productive that way. 

So I am on the lookout for quick and easy meals lately but that doesn't mean that you can't indulge once in a while on a rich and tasty dish that takes a little extra in the kitchen. 

Anyways...I have this recipe that can be found on the Martha Stewart site and it looks and sounds mouthwatering. Now, I know that it is another mushroom pasta recipe {Travis must be getting sick of mushrooms} but it is always nice to try something particular with it as well. This is definitely a lot different than my usual mushroom pasta and will beyond any doubt give this a try.

Bon Appetit!

Baked Mushroom Linguine

Serves: 12

Ingredients

4 ounces dried mushrooms, such as porcini or chanterelle

4 cups boiling water

2 sprigs fresh rosemary

2 sprigs fresh thyme, plus 2 teaspoons finely chopped

7 tablespoons unsalted butter

5 tablespoons all-purpose flour

1-1/2 cups heavy cream

1 onion, diced

1 pound button mushrooms, stems removed, quartered

1 pound shiitake mushrooms, stems removed, sliced

2-1/2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

1 pound linguine

Unsalted butter, for pan

1/2 cup grated Pecorino Romano cheese

Directions
STEP 1 - Place dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Make a bouquet garni: wrap rosemary and thyme sprigs in cheesecloth, and tie with kitchen twine; set aside. Press mushrooms to release with a slotted spoon, and place in another bowl. Press mushrooms to release any retained stock, and pour liquid back into bowl; set mushrooms aside. Strain mushroom liquid through a fine-mesh sieve lined with a paper towl. You should have about 4 cups of mushroom stock; set aside. 

STEP 2 - Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, stirring until mixture begins to brown, about 3 minutes. While whisking, slowly pour in mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in cream and reserved bouquet garni. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally. 

STEP 3 - Meanwhile, in a large ovenproof skillet, heat remaining 2 tablespoons butter over medium heat. Add onion, and cook until it begins to soften, about 3 minutes. Add button mushrooms, and 2 teaspoons chopped thyme, and cook until all are tender, about 5 minutes. Add cream sauce to skillet, and stir to combine. Season with salt and pepper, and set aside. 

STEP 4 - Preheat oven to 375* degrees. Bring a large pot of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold water to stop the cooking. Stir noodles into the mushroom mixture. Sprinkle with grated cheese, and bake in skillet until browned on top and mixture is bubbling, about 30 minutes. Transfer dish to a wire rack to cook 5 minutes before serving. 

 I sort of didn't expect ALL THAT work, but for a weekend dinner idea I think it would be perfect. Or to entertain some vegetarian friends. 

Regardless, I am still going to make this and Trav can take the leftovers to work with him. :) 

Sounds yummy. ;)

-S.*