We are a meat & potatoes kind of family.  Both Michael & I were raised in large, Irish families on the East Coast where dinner usually consisted of some inexpensive cut of meat, slow-cooked, and served with a gravy, potatoes {mashed or baked} and a steamed green vegetable {or a salad}.  Chicken was considered the “light” meal and steaks were for special occasions.  Fast forward a few years {more then I care to admit} and now raising our own family in Northern California, we are the beneficiaries of decades of medical & nutritional studies which clearly reveal that less meat and more vegetables is…a good thing. So we make a concerted effort to have at least one meatless meal a week, throw fish into the rotation once or twice a month, and increase our intake of green leafy vegetables & grains.  More often than not, mushrooms make their way onto our menu on those meatless evenings.  Their firm texture & earthy flavor provide a satisfying component to a plate devoid of our beloved…meat.

Today is Thursday and, as you know if you follow this little blog, it is game day…Max’s basketball game day.  Our team travelled away today & had the late game slot {double whammy}.  We would be returning home after 7:00pm.  I needed something easy & make ahead {for the most part} if possible.  My favorite big red book…Canal House Cooks Everyday…did not let me down!  I found this recipe tucked into the month of December but it is equally appealing here in February.  Mushrooms sautéed in a rich sauce & served over fresh pasta with shaved Parmigiano Reggiano cheese…

Pappardelle & Mushrooms {adapted for six from Canal House Cooks Everyday}:

• 1½ ounces dried porcini
• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 3 tablespoons organic tomato paste
• 2 pounds cremini mushrooms, sliced
• Kosher salt & freshly ground black pepper to taste
• 1¼ pounds {20 ounces} fresh pappardelle pasta
• Parmigiano Reggiano shavings for garnish

1. Place the dried porcini in a small bowl, cover with boiling water, and let soften for 15 minutes.  Meanwhile, heat the butter & oil together in a large skillet over medium-high heat.  Add the garlic and sauté for 1 minute  Add the tomato paste and cook for 1 minute.  Add the cremini, stir everything together, and cook for 15 minutes.
2. Chop the porcini and strain the soaking liquid through a cheesecloth layered over a fine-mesh sieve.  Add the porcini & their liquid to the skillet.  Season with salt & pepper.  Stir to mix and cook until the sauce thickens slightly, about 3-4 minutes.
3. Cook the pappardelle in a large pot of salted, boiling water over high heat according to package directions {2-3 minutes for fresh; 8-10 minutes for dried}.  Drain and return pasta to the hot pot, leaving behind a bit of the pasta water.  Serve with mushroom sauce on the side & topped with fresh parmesan shavings.

Dig in…

Tomorrow is FRIDAY!  Sooo…excited for the weekend…