Well, I have made it to day 4 on my vegetarian kick over here. And so far, so good. But, I have to admit that I am starting to get nervous. It's fall...and that means soups and stews and pot roast and meatloaf and swiss steak and chili and sloppy jo night....I don't know how long I am going to make it. I'm a foodie. I love to shop for food, plan meals around the food I just got,read about food, cook food, eat food....how is this going to work? For now, I am taking the "one day at a time" approach. It's not really a health thing with going vegetarian...you see, I am still reeling from the fair last summer..seeing all those pigs and cows and chickens..looking at you with those eyes...little name tags above each stall...yikes...so for now..at least for today..it is vegetarian..
And in keeping with my new theme..last night I made a pasta dish that I have to tell you about. I am going to just say it here and now. It was a winner ! It was so good ! Even John ( who has been known to be kinda picky....gee I wonder how that happened ) was falling in love with it. So here it is. Make it. You won't be disappointed.
Linguine With Chanterelles and Leeks
Adapted From Field of Greens by Annie Somerville
This elegant pasta is easy to prepare, and the flavors are so well suited to each other that it comes together quite effortlessly. If chanterelles are not to be found, you can use cremini or white button ( I did ), though the sweet, earthy wild mushroom flavor will be missed.
Serves 2
1/2 pound chanterelles
1 leek, white part only, cut in half lenghtwise, thinly sliced and washed
2 Tablespoons butter ... I used really good butter here..Kerrygold
Salt and Peppper
1/3 cup white wine...or more to keep it loose
1/2 pound linguine
2 teaspoons chopped fresh thyme...I added some italian parsley too
Grated Parmesan cheese....use the good stuff
Wash and slice the mushrooms.In a large skillet melt the butter and saute the leek with salt and pepper till soft..3 to 4 minutes. Add mushrooms and cook till brown and soft. Add the white wine and simmer 10 minutes or so. If the sauce gets tight...add more wine.
In a large pot put on the water to boil for the pasta. Add a good Tablespoon of salt.
Cook pasta till just tender. Drain. Add to mushroom sauce. Add a little pasta cooking water if the mushroom sauce is not loose enough.Toss all together. Add herbs and parmesan cheese.
I didn't do it, but I think some wilted spinach would go good in here.
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