Posted by: lifewithbs | December 20, 2010

Baked Mushroom Linguine

I saw this recipe a week or two before coming home, and sent it to my Mom hoping that she would help me make it. Luckily, she agreed and we made this last night. It took a little bit of time, but is definitely manageable if you have a helper in the kitchen. This would make a great vegetarian dish, as it tastes really meaty and hearty, but does not contain any meat at all.

Baked Mushroom Linguine

recipe from Ezra Pound Cake

4 ounces dried porcini mushrooms

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

1/2 pound button mushrooms, sliced

1/2 pound oyster mushrooms

1 pound shiitake mushrooms, sliced

2 1/2 teaspoons coarse salt

1/2 teaspoons freshly ground pepper

1 pound linguine

unsalted butter, for the pan

1 cup grated pecorino romano cheese

To prep the dried mushrooms, place them in a bowl and pour four cups of boiling water over them. Stir, and let sit for 30 minutes.

While the mushrooms are sitting, prepare the bouquet garni. Wrap rosemary and thyme springs in cheesecloth, or enclose in a coffee filter like we did. Tie with kitchen twine.

We had to chop the springs so they would fit in the coffee filter.

When 30 minutes has passed, use a slotted spoon to lift the mushrooms out of the bowl and place them aside. Press the mushrooms to release any stock, and pour the liquid back into the bowl. Strain the mushroom liquid through a fine-mesh sieve, lined with a paper towel. You will end up with about 4 cups of mushroom stock.

Please excuse the blurry photo!

To make the cream sauce, melt five tablespoons of butter in a large saucepan over medium heat. When the butter starts bubbling, add the flour. Cook, whisking, until the mixture starts to brown. This should take about three minutes.

Still whisking, pour in the mushroom stock.

Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Stir in the cream and the bouquet garni. Reduce to a gentle simmer and cook for 30 minutes, stirring occasionally.

While the cream sauce is cooking on low, start the mushrooms. In another large skillet, heat the remaining 2 tablespoons butter over medium heat. Add the onion, and cook until it begins to soften, about three minutes.

Add the button and oyster mushrooms, cook until they release their juices.

Add the shiitakes, reserved mushrooms, and two teaspoons chopped thyme, and cook until all are tender. About five additional minutes.

Add the mushrooms to the cream sauce, and stir to combine. Season with salt and pepper, set aside.

Preheat the oven to 375 and butter a 9 by 13 inch baking dish.

Boil the pasta for about half of the normal cooking time. For us it was about five and a half minutes. Drain the noodles and mix with the cream sauce. Pour the noodle mixture into the baking pan.

Sprinkle on three quarters of the cheese, and stir to mix it in. Sprinkle with the remaining cheese.

Cover with aluminum foil and bake for about 30 minutes, until browned and bubbly. Enjoy!

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Responses

  1. Another winning recipe, though you really have to like mushrooms to fully enjoy.
    The dish looked like a serious meal; it filled the kitchen with a delicious aroma while cooking, had great texture and mouth feel and was very satisfying to a hungry guy like me! A nice vegetarian dish for carnivores and vegetarians alike.


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