There are a few things that my husband doesn’t like. Super spicy food. Thai food. Indian food. But…there are a few things that I think would have been deal breakers if I found out he didn’t like them when we were dating!! Things like onions, and garlic – and mushrooms.
I have a huge love for mushrooms. And lately, I have been totally drawn toward any recipe with mushrooms in it – especially when the mushrooms are the star ingredient. And it seems like lately, Ms. Ray has had mushrooms on the brain as well, because I have written down quite a few mushroom dishes to try!
First up – this Creamy Mushroom Lovers Pasta. Mushrooms, cream, pasta – what’s not to love?? It was a delicious dish, but I do have to say that the sauce never really thickened up at all for me. That was my one big complaint about the dish. Maybe a little bit of flour mixed in with the sauce would solve this problem. Besides that, though, this was a delicious, hearty, vegetarian meal!
Creamy Mushroom Lovers Pasta
from the Rachael Ray Show
total time: 30 minutes
1 small pouch dried porcini mushrooms
2 cups chicken stock (use vegetable stock to make the recipe vegetarian)
1 1/2 cups milk
1 cup heavy cream
3 tablespoons extra-virgin olive oil
3/4 pound crimini mushrooms, wiped clean and thinly sliced
2 shallots finely chopped
4 cloves garlic, finely chopped
1 bundle Tuscan kale, stemmed and shredded or chopped
salt and pepper
freshly grated nutmeg, to taste
1 pound whole grain short-cut pasta
freshly grated Parmigiano-Reggiano
Heat dried mushrooms in the stock to reconstitute then purée, with the chicken stock, in a food processor. In a saucepot, combine porcini purée with the whole milk and cream, and bring to a bubble. Reduce heat to a simmer and let sauce thicken to coat a spoon.
When sauce begins to thicken up, bring a large pot of water to a boil for the pasta.
Meanwhile, heat EVOO, 3 turns of the pan, in a skillet over medium-high heat. Add mushrooms and brown 12-15 minutes. Add shallots, garlic, stir 2-3 minutes more then wilt in kale and season with salt, pepper and nutmeg, to taste.
Salt boiling water and cook pasta to al dente. Toss pasta with thickened mushroom sauce and mushroom-kale mixture. Serve immediately in shallow bowls topped with cheese.