I have been busy cooking up a storm! But finding the time to sit down, edit and post has been diminishing. But I promise I have now finished House of Cards Season 3 (omg) and will find time again to edit and post up what I’ve been making!
This week in Connecticut feels like someone flipped a switch and suddenly it’s spring. A week ago I was hunkering down for a 6-8″ snow storm and today it is 60 degrees and I can see my lawn again! Today on my drive/crawl into work during rush hour, I noticed a Robin standing on the side of the road. I was instantly excited by this little sign of spring to then spot a second one…and as I crawled along..a third..fourth…NINE total in a line staring out at traffic. My subtle sign of spring suddenly felt rather threatening and intense, but alas- that is how this temperature shift has felt! I won’t complain.
Excuse my imagery in this post, I was thumbing through some cookbook last week and this one sparked my interest. I love mushrooms and decided to try it out. Using this as a blog post was more of an after-thought as I wasn’t sure what was going to come of it, but since it was so delicious I have to share.
Who has a favorite pasta? I know that sounds silly, it’s pasta…it’s usually made out of the same ingredients and just cut differently. But if you ask around, everyone seems to have a favorite. I always feel you can tell a lot about a person by what their favorite pasta is. Penne- Snooze. Angelhair-Dainty. Elbows-childish. Can you tell I am biased? That’s because the BEST pasta is Farfalle aka Bowtie. Why I think this, you may ask?….
Farfalle con Funghi (or bowties with mushrooms for you simple folks) is full of flavor with just a few ingredients.The porcini mushrooms really add the punch to this pretty simple pasta dish and then the marscapone cheese creates a creamy texture you can’t beat. You can’t go wrong with maybe spending a few extra bucks on some good dried mushrooms. A little goes a long way flavor wise and boy does it make a difference…
This weather has me busting out pasta dishes left and right but as the season changes and the days grow warmer get ready for me to spice things up a bit (Think Spanish! Ole!).
Farfalle con Funghi
- 1/2-2 ounces Porcini Mushrooms
- 1 lb Farfalle pasta
- 2 tbsp Olive Oil
- 3 Shallots, diced.
- 1 lb White Mushrooms, chopped
- 4 oz. Marscapone cheese
- 1 cup heavy cream
- 2 tbsp Parmesan Cheese
- Salt and Pepper to taste
Start by hydrating your porcini mushrooms in warm water. You want to set them aside for about 15-20 minutes to revive. Meanwhile, bring a pot of salted water to a boil and cook your pasta. In a saute pan over medium-high heat, heat the oil and saute the shallots until lightly browned, about 7 minutes.
Drain the porcini mushrooms, saving the water, and give them a rough chop. Add them and the white mushrooms to the pan with the shallots and and saute another 5-10 minutes until mushrooms are also browns and cooked down a little.
Reduce heat to medium and add the marscapone and cream. Stir slowly until everything is well blended. Add about 1 cup of the mushroom water and the parmesan cheese. Let simmer for a little while to allow the sauce to reduce a little and thicken, about 10 miuntes. Pour your pasta into the pan with the mushroom sauce, toss and serve!