Every week my husband and I take our corgi, Kanji, to agility practice. Our agility class is on a farm just south of where we live. Many times when we show up early I’ll take a look at all the animals just enjoying themselves. Usually my mind will then jump to all the fun times I’ve had playing a Harvest Moon game. The games really do make the farming life seem so wonderful. I’m quickly reminded that the games are very different from reality when I’m on the farm every week. Still having a sweet farm with fresh vegetables growing could be pretty cool.
Mushrooms and I have a weird history. At one point I thought they were giving me headache after I ate them. I began to avoid mushrooms and was sad because I really did enjoy the taste of them. Years later I found out my headaches were actually completely unrelated to food. I was excited and started to work on new recipes that included mushrooms. One of my favorites is mushroom spaghetti. This recipe combines the flavor of three different mushrooms to make a deliciously explosive flavor in your mouth. One big recommendation for this recipe is to make sure you use a large enough pan. My pan was a little tight but I was able to get everything in – I should have used my larger one.
Required Equipment: large pan, cutting board, knife, spoon
Ingredients:
– 1 lb cooked spaghetti
– olive oil
– 2 shallots, minced
– 5 garlic cloves, minced
– 6 shiitake mushrooms, stems discarded
– 10 cremini mushrooms, stems discarded
– 3 oyster mushrooms
– 1 ½ tbsp thyme
– 2 tbsp lemon juice
– 1 ½ cup vegetable broth
– ½ cup heavy cream
– 1 cup parmesan cheese
Slice the mushrooms and set them aside. Place a pan over medium-high heat with olive oil. Add the shallots and cook until they become translucent. Add the garlic and let it cook for 5 minutes.
Place the mushrooms and thyme into the pan and cook until browned, about 10 minutes. Once the mushrooms are cooked remove them from the pan and set them aside on a plate.
In the same pan (keep the heat at medium-high) pour in the vegetable broth. Bring the broth to a light boil and then add the heavy cream and lemon juice. Stir the mixture well and then add the mushrooms.
Add the parmesan cheese and stir until it is incorporated into the sauce. Finally, add the already cooked pasta and cook in the pan until it has absorbed the liquid.
