Pasta with Mushrooms/Caramelized Onions/Goat Cheese.

So, His Lordship‘s Ironman is next weekend (FINALLY!). Ergo, we’ve done our part in feasting on high carbohydrate meals over the past few weekends with his five hour bike rides/2 hour run brick workouts (ew).

And just because I’m not doing any of that crap doesn’t mean I don’t like a heaping bowl of pasta for dinner. I’m sorry I’m not sorry.

Hen of the Woods, I love thee.

Pasta with Mushrooms/Caramelized Onions/Goat Cheese

Ingredients
1 lb. short cut pasta
1 lb. mixed wild mushrooms (hen of the woods, enoki, etc.)
½ large yellow onion, thinly sliced
4 oz. goat cheese, crumbled
Extra-virgin olive oil
salt
black pepper, freshly cracked

Procedure
1. Bring a large stockpot of salted water to a rolling boil.
2. In a sauté pan set over low heat, add onion with 2 to 3 Tbsps. olive oil; season with salt. Cook until soft and translucent in color, about 25 minutes. Raise heat to medium and cook until golden brown and sweet to taste, 10 to 15 more minutes. Transfer to a bowl and reserve.
3. When water has reached boil, add pasta and cook to al dente according to package directions.
4. While pasta is cooking, heat 2 Tbsps. olive oil over medium heat; add mushrooms; season with salt and pepper. Sauté until golden; 5-7 minutes.
5. When pasta is done cooking, transfer to mushroom mix in sauté pan. Add caramelized onions and goat cheese; toss to combine. Season to taste; serve!

Portobello Mushroom/Mozzarella/Arugula Pesto Panino.

Due to the abundant amount of arugula I had lying around (queue link to previous recipe), I made a batch pesto, and said to myself, ‘Self, this would be a lovely condiment on a panino.

So last Saturday, I suggested that I whip up some warm panini to bring to His Lordship’s while he packed for his big move. Tremendously delighted, he agreed, and I was instructed to meet him after his typical Saturday Ironman workout with sandwiches in tow. So, that’s what happened. Hooray!

Just, uh…don’t wait too long to feed anyone who’s just returned from a 3-hour bike ride.

Whoops.

Portobello Mushroom/Mozzarella/Arugula Pesto Panino

Serves 2

Ingredients
2 portobello mushroom caps, stems removed, wiped of any dirt
1 ball bufalo mozzarella, cut into 1-inch slices
1/2 lb fresh arugula
1/2 cup walnuts
1 large clove of garlic, peeled and crushed
1 cup Parmigiano-Reggiano cheese, grated
2 slices crusty Italian bread
Extra-Virgin olive oil
Salt & Pepper

Procedure
For the mushrooms: Preheat medium sauté pan to medium heat. Add 2 Tbsps. olive oil to pan. Season caps with olive oil, salt, and pepper. Place in skillet flesh side down, and cook for 5-7 minutes. Flip and continue cooking for another 5-7 minutes, or until mushroom is tender throughout. Set aside to cool in colander, draining off excess oil. Once cooled, cut in half or in 1-inch slices.

For the arugula pesto: Place arugula, walnuts, and garlic in a blender or food processor and puree. While motor is running, stream in olive oil, and blend until emulsified. Pour into a bowl, and stir in Parmesan cheese. Season with salt and pepper.

Assembly: On one slice of bread, spread pesto. Layer with sliced mozzarella and portobellos. Top with remaining slice of bread. Heat panini press to high heat. Press sandwich until cheesy, golden goodness. Once cooled, cut and serve.

Goooooooey.

Also, feel free to swap out cooked chicken breast in place of the mushroom. Or don’t. Either way, this makes a satisfying lunch. 

Pasta with Mushrooms/Thyme/Pine Nuts

I know what you’re thinking. You’re thinking that it is Thursday. And that normally you see pasta posts on Friday. For my Friday nights consist of carb loading for Saturday morning’s long run, DVR watching and the occasional beer/red wine imbibery.

Man, when it’s in writing, I sound pretty boring. I promise I’m not. This weekend is filled with glorious funtivities like a gigantor birthday bash because it seems like all of my friends were born in February. See? Not boring.

So that means I’m not running 15 miles on Saturday morning. Instead I plan on being slightly (only slightly) hungover and doing fun things like.. not running 15 miles.

That said, behold! A pasta recipe that would normally be made on Friday night. But that is not the case, for I will be out and most likely consuming wings and/or something covered in melty cheese.

Pasta with Mushrooms/Thyme/Pine Nuts
serves 4

Ingredients:
1 lb. short cut pasta (such as rotini or gemelli)
1 lb. assorted mushrooms, thinly sliced
cremini, shiitake, oyster will do
1 large shallot, finely diced
1 tbsp fresh thyme, stripped of stems, and diced
⅓ cup toasted pine nuts
1 cup Parmigianno-Reggiano, grated
Salt & Pepper

Cute little pine nuts.

Procedure:
1. Bring a large pot of salted water to a boil.
2. In a large nonstick skillet, heat shallot over low heat and sweat for five minutes. Add mushrooms, seasoning with salt and pepper. Cook until golden in color, about 8-10 minutes.
3. Cook pasta according to directions. Drain, saving pasta water.
4. Add thyme and pine nuts to mushroom mixture, stirring to combine.
5. Add pasta, toss with grated Parmigiano. If sauce is too dry, add a ladle of pasta water.
6. Ta da! Eat it.