Welcome Back + Baked Mushroom Linguine

Hello there blogosphere! Are you there? It's me Passion Foodie.

It has been way too long since my last post.  And I absolutely have no good reason except pure lack of motivation.  Yea, I've been somewhat busy.  But that's not even an excuse and something I'm sure you don't want to hear.  Because we are all busy.  And this is supposed to be my outlet.  A chance for me, to share with you, what's been going on in my kitchen. 

So since we have established a friendship, albeit I have not done my part in the past couple of months, I feel comfortable in being completely honest with you.  There hasn't been a whole lot going on in my kitchen.  I have tried a few new dishes, cooked Thanksgiving dinner again and also participated in a few Bobby Flay style Throwdowns at work (I've currently won 1 out of 3 and I'm not settling for this record at all). But the one thing I haven't been doing is taking pictures.  And you know pictures are such an integral part of any food blog.  Well at least this blog.

But this is a new year, another fresh start (lest I remind you I've had a "break" before) and I'm ready to get back to it, if you guys will have me.  I don't want to make too many lofty promises since I still have a wedding to finish planning in the next few months (April will be here before we know it). But I can promise no more 3 month breaks. As one of my besties likes to tell me, "those cupcakes are very stale by now".  Gotta love friends.

So I'm going to get back in the groove with this Baked Mushroom Linguine.

If you love mushrooms, as Mr. Foodie does, this is the perfect dish for you.  I will warn you, this is not a quick, weeknight meal.  Think of it more like a Sunday dinner where you may have a little more time to spend preparing the dish.  It is a generous serving so you will have plenty leftovers for lunch and dinner and it is oh so tasty

Baked Mushroom Linguine
Printable Recipe

1 oz dried mushrooms, porcini or chanterelle
4 cups boiling water
7 tablespoons unsalted butter, plus 1 tablespoon for pan
5 tablespoons flour
1 1/2 cup heavy cream
2 rosemary sprigs
2 thyme springs, plus 2 teaspoons chopped thyme
1 onion, diced
1 pound button mushrooms, stems removed, quartered
1 pound shiitake mushrooms, stems removed, sliced
salt and pepper, to taste
1 pound linguine
1/2 cup grated pecorino romano cheese

Prepare the dried mushrooms by placing them in a bowl and pouring the boiling water over them.  Let mushrooms soak for 30 minutes.

Use a slotted spoon to lift the mushrooms out of the bowl and place in a separate bowl. Use the spoon to press the mushrooms against the side of the bowl to release the retained stock. Pour the liquid back into the stock and set the mushrooms aside. Strain the mushroom liquid through a fine mesh sieve lined with a paper towel

To prepare the cream sauce, place a large saucepan over medium heat to melt 5 tablespoons butter.  As the butter starts to bubble, add the flour, and stir constantly until the mixture starts to brown, about 3 minutes.  While still whisking mixture, add the mushroom stock. Continue to cook, whisking constantly until mixture bubbles and becomes thick. Stir in cream and add rosemary and thyme sprigs.  Reduce the sauce to simmer and cook for 30 minutes, stirring occasionally.

Meanwhile, in a large skillet, heat the remaining two tablespoons of butter over medium heat. Add the onion and cook until they begin to soften, about 3 minutes. Add the button mushrooms and cook until they begin to release their juices. Add the shiitake mushroom, the reserved dried mushrooms and 2 teaspoons chopped thyme and cook until tender, about 5 minutes.

Remove rosemary and thyme sprigs from the cream sauce.  Then add the cream sauce to the mushrooms and stir to combine.  Season with salt and pepper and set aside.

Preheat oven to 375 degrees.  Butter 9x13 baking dish.

Prepare linguine by boiling pasta according to directions on box, but reduce cooking time by 2-3 minutes. When done, transfer noodles to colander and rinse with cold water to stop the cooking.

Stir the pasta into the mushroom and cream mixture and transfer to prepared baking dish. Sprinkle with grated cheese and bake until browned on top and bubbling, about 30 minutes. Transfer dish to wire rack and cool 5 minutes before serving.

adapted from ezrapoundcake