Prep 20 mins
Cook 20 mins
Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook.
- 1⁄4 lb whole wheat spaghetti (or whole grain)
- 1⁄3 lb mixed mushrooms (such as shitake, cremini, or any good fresh mushrooms available)
- 1⁄4 cup extra virgin olive oil
- 1 leek
- 2 -4 garlic cloves, finely chopped
- black pepper
- 1 tablespoon fresh thyme leave, finely chopped
- 1⁄2 cup dry white wine
- 2 -4 tablespoons heavy cream
- pecorino romano cheese, grated to garnish
- Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente, about 8 minutes.
- Wipe the mushrooms clean with a damp towel. remove and discard the woody stems(I freeze to use for stock). Thinly slice the mushrooms.
- Heat the oil in a large deep skillet over medium high heat. Add the mushrooms and cook until tender and deeply golden, 7-8 minutes.
- Meanwhile, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end(I also freeze these for stock). Thinly slice the leek, then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board.
- Add the leeks to the mushrooms along with the garlic and season with salt and pepper and the thyme. Cook for 3-4 minutes more, then add the wine.
- Cook for 30 seconds to reduce the wine a bit, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce,and adjust the seasonings. Top with grated cheese at the table. Enjoy!
Completely delicious. I used crimini mushrooms, since I needed to use them up, and added some rehydrated shiitake mushrooms. I reduced the fat to 1tbl and added the soaking liquid after the mushrooms had browned to help them and the sliced leeks cook. Because I had only dried thyme, I threw in some chopped fresh parsley to add color. I had meant to use some creme fraiche, but could not find where I'd stashed it, so used some half-and-half, and added about a tbl of cream cheese to add a little heft to the sauce. This was a delicious lunch, but it would make two nice side dish servings, perhaps with chicken or pork.