My husband and I are doing really well at getting back our healthy habits. It amazes me how much better food tastes when you actually are a bit hungry and don't eat to the point of being stuffed. It's not like I didn't know this before, my love of cooking and new foods started while I was losing weight six years ago. None of us are perfect though, and good habits easily go astray. Without sounding like an episode of Oprah, we have quite a bit of work ahead to get back to our sexy selves, but we are on the right track and love scouring the pages of Cooking Light looking for creative and delicious dinner ideas.
I'll let my new chalkboard introduce tonight's dinner...
Bucatini with Mushrooms
Adapted from Cooking Light
1/2 cup dried porcini mushrooms, well rinsed (I used a combo of porcini and other mushrooms that I got at Costco for ridiculously cheap)
2/3 cup boiling water
8 oz uncooked bucatini
1 tbsp canola oil
1/4 cup finely diced onion
2 cloves garlic, minced
8 oz package mini bella (cremini) mushrooms, roughly chopped
1/2 tsp salt
2 oz Parmigiano Reggiano cheese, 1 oz finely grated and the other oz crumbled
1/4 cup heavy cream
1 tsp finely chopped fresh sage
1/2 tsp cracked black pepper
1 tsp truffle oil
Gather all of your ingredients and place the well rinsed dried mushrooms in a bowl and pour 2/3 cup boiling water over them. Allow the mushrooms to soften for 30 minutes.
While the dried mushrooms are soaking, get your other chopping out of the way (and if you are like me, remember you forgot to take out the cheese when gathering everything... I don't think I ever take a prep photo that shows all of the ingredients).
Cook the bucatini as per the maker's instructions, mine took 11 minutes in well salted (1 tbsp) water.
While the pasta is cooking, heat the canola oil in a large skillet and then add the chopped fresh mushrooms, onions and garlic and sautée for five minutes, or until well softened. While they are cooking, strain the rehydrated mushrooms, using a mesh sieve or cheesecloth, reserving 1/4 cup of the liquid, and roughly chop them. Once the veggies are sautéed, add in the chopped porcinis and 1/2 tsp salt. Continue cooking for another minute or so until most of the liquid has evaporated (cranking the heat if necessary).
Strain the bucatini, reserving 1/4 cup of the cooking liquid and add it to the skillet, along with the finely grated Parmesan, chopped sage, black pepper, heavy cream and reserved mushroom liquid and pasta water.
Toss to coat and then drizzle with truffle oil, lightly toss again. Divide equally into 4 portions and top with the remaining crumbled Parmesan cheese.
You may have noticed something different in my photos in this post. I got new appliances... weee!
After years of working with bargain basement appliances and Frankenwashers, I finally upgraded. I'm loving all of them so far and am really impressed with the convection features in my new range. I also got a bit crafty and painted the end of one of my cabinets with chalkboard paint... now I jot my grocery list on it as the week goes by, then take a pic of it with my phone when I head out to shop. Next up, new countertops.