Pasta With Mushrooms and Herbs - Vegetarian Recipe

One last recipe for the Pasta theme is this great vegetarian recipe with a wonderful combination of herbs.  In March we are doing our Edible Flower and Language of Flowers programs, so we picked the theme of Edible Flowers.  Stop back at the end of the week!

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

Pasta with mushrooms and herbs 

Adapted from one I read by Rachel Roddy

1 ounce dried porcini 
3 ounces mushrooms, mixed varieties, wild or cultivated 
4 Tbls olive oil 
1 cup butter (or vegetable oil butter substitute)
2 garlic cloves, peeled and finely chopped 
Salt and black pepper 
Parsley, tarragon and thyme, finely chopped (to taste, but at least 1 tsp each dried or 1 Tbls each fresh)
4 cups dried long pasta (ideally pappardelle or tagliatelle) 
Parmesan, grated (or nutritional yeast)

Directions:

Soak the porcini in warm water for 30 minutes, then drain, reserving the liquid. Clean the other mushrooms by brushing away any mud and then wiping the cap and stem with a damp cloth. Cut all the cleaned mushrooms into slices; not too thin. Put a large pan of well-salted water on to boil in preparation for cooking the pasta. 

In a large frying pan, heat the oil and butter/butter substitute. Once the butter is foaming gently, add the garlic and fry for a few minutes. Add the porcini and cook for another minute to combine the flavors. Add the fresh mushrooms. Sprinkle with salt and pepper and cook, stirring occasionally, for 5–6 minutes, or until the mushrooms have released their water and are tender and glistening. Add a little of the porcini liquid and let it all bubble for another minute to reduce, then sprinkle with the herbs. 

Meanwhile, cook the pasta until al dente. Drain and toss with the mushrooms. Divide between bowls and serve, passing around grated cheese for those who want it. Serves 4

RECIPE THEME:
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails