School has kept me so busy lately that I feel like lately I’ve been missing out on the great outdoor aspects of Austin, Texas. Samuel and I took this lead climbing course at Enchanted Rock back in February and have yet gotten to go out and practice ourselves. We were going to go this weekend to the Greenbelt, but some things came up (as they always seem too) and we didn’t. To be honest, I think I am half nervous about going out on our own and setting our own routes, but you’ve got to start somewhere. I think the greenbelt will be a good place to practice, there are several routes there that we are pretty familiar with, but I’m still nervous about it. Hopefully we will get out there this weekend… we’ve got brand new rope and gear itching to be used.
Toasted mushroom macaroni… delicious. I’ve never toasted my pasta before so it was interesting trying this new technique from the Gimme Some Oven blog. I really love this blog (obviously… I have made several of the recipes she has posted included my last post). So far all the recipe’s I have tried from her blog have been great, and I am inspired by her photography. One of these days (likely after we get moved over and settled in to California) I will try to learn how to use my camera better and lighting. Until then, I rely on autoselect methods on my camera and my horrible apartment lighting. My camera (sony alpha nex-5) takes really great pictures outdoors, but I have trouble with it indoors. It is definitely a huge step up from my old point and shoot though.
As for the recipe, here are the ingredients…
The first thing I did was saute my mushrooms over high heat with some olive oil for about 2-3 minutes.
Then I reduced my heat and added in the parsley, garlic and oregano and cooked it for about another minute.
Next I poured in my dry white wine and simmered the mixture for about 5 minutes. Then set the sauce aside until I was ready to use it again.
Next, in a large saucepan I added in some olive oil and butter to melt, and then began to toast my macaroni until it was a golden brown (about 5 minutes).
Then I added in my vegetable stock and brought the mixture to a boil, then reduced the heat to a simmer for about 10 minutes. Sam and I always make fun of Anne Burrell because on her show she says “BTB RTS” which means bring to boil, reduce to simmer… but it sticks.
Finally, I stirred in my mushroom mixture and added in my Parmesan, salt and pepper.
Then eat. Nom. Nom. Nom. (And buy a good dry white wine that you’ll want to drink after you’re done cooking… or during… just saying)
✔ 3 Tbsp. extra virgin olive oil
✔ 1 Tbsp. butter
✔ 8 oz. fresh mushrooms (approx 2 cups), cleaned and thinly sliced
✔ 2 cloves garlic, minced
✔ 1/4 cup flat-leaf parsley, chopped
✔ 1 tsp. dried oregano
✔ 1/2 cup dry white wine
✔ 8 oz macaroni, or other pasta
✔ 2 cups chicken or vegetable stock
✔ 1/4 cup cream
✔ 1/4 cup freshly grated Parmesan cheese
✔ 1/4 tsp. freshly ground black pepper
✔ salt to taste
Heat a large heavy skillet over very high heat, add 1 tablespoon of the olive oil to the pan. Sautee the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.
In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown (this should take about 5 minutes). Be sure to watch carefully, as the pasta can go from toasted to burnt very quickly!!
Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is al dente, or almost tender. (This should take approximately 10 minutes.)
Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy, but not claggy sauce. Remove from the heat and stir in the parmesan and pepper. Taste for seasoning, add salt if needed, but the parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more parmesan if you’d like!