Magic Mushrooms!

Ok - they aren't really "magic", but they do taste really good! Josh is the reason I like mushrooms as much as I do these days. I have to admit, growing up and until college, I wasn't a big fan. They always tasted mushy and bland to me, and so I just never ordered them, cooked them, or ate them at all. Once J. came along, with his undying passion for mushrooms in their endless varieties, I was forced to give them a second change. After all - I didn't really have a choice. J. would order them on top of everything - there was no avoiding them! Thankfully, it didn't take to long for me to begin to appreciate, and eventually love, the subtle, earthy, delicious taste of mushrooms.

Mushrooms, I've also found, are a great way to bulk up a non-meat meal. Being a sort of "flexitarian" myself, (someone who eats meat only occassionally - not including fish though, I eat a lot of fish! - and in small portions), I often am making meatless meals, and mushrooms really help add heft and heartiness to a dish. I was really craving something simple and cozy on Sunday night this week, and this pasta recipe came to mind. The best thing about it is you can alter it to include whatever kind of mushrooms you fancy - or even a combination - as well as the type of pasta you use (although, I would recommend sticking with some kind of shape pasta, rather than strands). It was an ideal way to kick off the week. Plus, as anticipated, J. didn't utter one peep about there being no meat in the sauce - the mushrooms pleased him so much he either didn't notice or didn't care!

Farfalle with Creamy Mushroom Sauce (serves 4)

8 oz. farfalle pasta (or any shape - I think penne or rigatoni would work well too)

1/3 C. milk
1/3 C. heavy cream

1/4 C. parmesan cheese

12 oz. mushrooms (any kind you want - plain old button, shitake, cremini, etc.)

1 T. butter

1/2 C. onion, chopped

1/4 C. shallots, chopped

1 T. garlic, chopped

1/2 C. very dry white wine

1/4 C. fresh parsley, chopped

chopped fresh basil

salt and pepper

Cook the pasta in salted, boiling water, about 12-13 minutes. Drain.

Melt the butter in a skillet over medium heat. Add the mushrooms, onions, shallots, and garlic. Season with salt and pepper. Saute about 8 - 10 minutes, until all the liquid from the veggies has evaporated.

Add the wine and let evaporate, about 2 minutes.

Add the milk, cream, parsley, parmesan and stir together, about 1 minute. Add the pasta to the skillet, and toss.

Garnish with fresh basil and more parmesan, if desired.