Drunken Mushroom Spaghetti

Ingredients

  • ½ cup dried porcini mushrooms
  • 1-1 ½ cups chicken or vegetable stock (we used vegetable stock)
  • 2 Tbsp. olive oil (we used extra-virgin olive oil)
  • 2 Tbsp. butter (we used unsalted butter)
  • 1 ½ lb. mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean, then sliced (we used stemmed shiitake)
  • 2 large shallots, chopped
  • 4 large cloves garlic, chopped or grated (we chopped our garlic cloves)
  • 8-10 sage leaves, thinly sliced (we used 10 leaves)
  • About 2 Tbsp. thyme, leaves stripped from stems and chopped
  • 1 lemon, zested (about 1 ½ tsp.) and juiced (about ¼ cup) (we used 2 lemons so we could get ¼ cup of lemon juice)
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 1 lb. spaghetti (we used Ronzoni whole grain spaghetti)
  • 1 bottle white wine, such as Pinot Grigio (we used Beringer Main & Vine Pinot Grigio)
  • About 1 cup of freshly grated Pecorino Romano, plus more for sprinkling onto your individual portions
  • EVOO (extra-virgin olive oil), for drizzling
  • 3-4 Tbsp. chives, finely chopped

Directions

  1. Take a small saucepan out and place the dried porcini mushrooms in it, adding just enough stock to cover* the mushrooms. Set the heat to high and wait for a low boil to occur. Once it is at a low boil, turn the heat down to medium-low and let it simmer for 2 to 5 minutes or until the mushrooms have softened. Take porcini mushrooms out using a slotted spoon, transferring them to a cutting board afterwards. Chop them up and leave them off to the side for now. Strain the stock so that any grit is removed, reserving the strained liquid for later.
  2. Take a large pot of water and bring it up to a boil to cook the pasta in later.
  3. Take a large skillet out and pour the two tablespoons of olive oil in, tilting the pan twice so the bottom is completely coated, setting the heat to medium-high afterwards. Once the oil’s hot, add the butter in, letting it completely melt. Add half of the mushrooms in, cooking them for 3 to 5 minutes or until they’re brown and fragrant. Take the mushrooms out of the skillet and repeat the process with the other half of the mushrooms**. Return all the cooked mushrooms to the skillet, adding in the shallots, garlic, herbs and lemon zest as well. Season with salt and pepper and pepper and stir constantly for 2 minutes or until the shallots have softened.
  4. Salt the boiling water (we used table salt), adding in the pasta afterwards. Cook the pasta a few minutes shy of al dente, about 5 minutes (we went with the 5 minutes).
  5. Add the chopped porcini and strained stock into the skillet, pouring the wine in next, waiting for the sauce to come to a boil afterwards. Turn the heat down to medium-low and let the sauce simmer for 3 minutes or until it’s reduced slightly.
  6. Drain the pasta and add it into the sauce, turning the heat down to medium-low afterwards. Toss the sauce for about 3 minutes or until the pasta is al dente and has absorbed some of the sauce. Take the skillet off of the heat and stir in the lemon juice and cup of cheese. Drizzle some extra-virgin olive oil over the pasta to marry the sauce with the pasta. Top with chives and enjoy !

*Our mushrooms started to float so we were never able to truly “cover” the mushrooms with the stock. We decided to pour in the whole 1 ½ cups.

**The first half of the mushrooms absorbed all the butter and oil so we decided to add another 2 tablespoons of oil and butter to the skillet before cooking the second half of the mushrooms.

Serves 4.

With a name like “Drunken Mushroom Spaghetti”, we had to try this out and see what the dish was like ! Unfortunately you’re not going to get drunk off the finished sauce but this was still a delicious, bright dish. You definitely taste the acidity from the wine and lemon juice and it pairs wonderfully with the salty Pecorino Romano. The chives can add a nice pop of color but we didn’t think that it added any real flavor, whereas some extra cheese only made it even better tasting !

Recipe source unknown.

We weren’t paid in any form to promote Ronzoni or Beringer Main & Vine.

Take care everybody !

Lemon-Butter Sauce with Chiles

Ingredients

  • 1 chile de arbol, thinly sliced
  • ¼ cup olive oil (we used extra-virgin olive oil)
  • Zest of 1 lemon
  • 2 lemons, juiced (we got a little less than ½ cup of juice from our 2 lemons)
  • 6 tablespoons butter (we used unsalted butter)
  • 12 ounces cooked linguine (we used whole wheat spaghetti)
  • 1 cup pasta-cooking water
  • ½ cup grated parmesan
  • Salt, for seasoning to taste (we used kosher salt)
  • 1 chile de arbol, crumbled

Directions

  1. Pour the olive oil  into a large pot, setting the heat to medium. Once the oil’s hot, add in the sliced chile de arbol, stirring constantly for 2 to 3 minutes or until the chile is toasted. Now add in the lemon zest, lemon juice and butter, continuing to stir until the butter has melted. Add the linguine in, tossing to coat, adding in just enough pasta water to loosen up the sauce (if you need any water at all that is). Mix in the parmesan and season to taste with salt. Sprinkle the crumbled chile de arbol over the top and eat immediately.

This is such a bright, delicious pasta dish ! You definitely taste the lemon but it isn’t pucker-inducing. Surprisingly this wasn’t spicy though, we definitely would need more chiles to feel any heat in the dish. We still loved the flavor that was in the dish though and loved how easy this dish was to make !

This recipe came from Food Network.

We weren’t paid in any form to promote Food Network.

Take care everybody !

Peanut Noodles with Pork

Ingredients

  • Kosher salt
  • 12 oz. Chinese chow mein noodles or spaghetti (we used whole wheat spaghetti)
  • 1/3 cup creamy peanut butter
  • 2 Tbsp. rice wine vinegar
  • ¼ cup soy sauce
  • 3 Tbsp. toasted sesame oil
  • 2 carrots, shredded (about ¾ cup)
  • 1 jalapeño pepper, finely chopped (remove seeds for less heat) (we didn’t remove the seeds)
  • 1 bunch scallions, chopped (white and green parts separated)
  • 1 (2-inch) piece ginger, peeled and minced
  • 4 cloves garlic, minced
  • 12 oz. ground pork
  • ¼ cup chopped fresh cilantro

Directions

  1. Get a large pot out and fill it up with water, bringing the water to a boil. Salt the water until it tastes like sea water. Put the noodles in the water and cook it based off the directions you find on the box that the noodles came in. Once the noodles are done, take ½ cup of the pasta water out and leave it off to the side while you drain the rest of the water out, leaving the noodles off to the side just for now. Take a large mixing bowl out and add the following ingredients to it, stirring to combine: peanut butter, vinegar, two tablespoons water, two tablespoons soy sauce, 1 tablespoon of the toasted sesame oil, shredded carrots, and half of that finely chopped jalapeño. Now you can add the noodles to the bowl, stirring the noodles around so they get coated in the sauce.
  2. Take a large skillet out and pour what’s left of the sesame oil into it. Turn the heat up to medium-high and wait for the oil to get hot. Now that the oil’s hot, throw the ginger, garlic, and white sections of the scallions into the skillet, stirring constantly for roughly 2 minutes or until the garlic looks golden. Now place the ground pork in the skillet, breaking it up into bite-size pieces and stir everything around until the meat’s browned and fully cooked, which should take about 5 minutes. At this point, stir what’s left of the soy sauce into the skillet and take it off the heat afterwards.
  3. Place the skillet mixture in the large mixing bowl with the noodles, throwing half of the scallion greens as well as half of the cilantro into the bowl as well. Toss everything together, adding some of that pasta water in if you think the sauce is too thick for your liking. Split into 4 bowls and if you like, add some additional jalapeño, scallion greens, and cilantro to your own individual bowl.

This is a favorite of ours now. You can taste the ginger, peanut butter, the heat from the jalapeños, and a great freshness from the green onion and cilantro. You also get a nice sized portion which is great since the dish is so tasty !

This recipe came an issue of Food Network Magazine.

We weren’t paid in any form to promote Food Network Magazine.

Take care everybody !