Mushroom Bucatini

Mushrooms are amazing. They are delicious and tender, rich yet light, and hardly register at all on the calorie count. What's not to love? I'll eat them nearly any way, in any thing, and at any time so it was perhaps no surprise that I decided that for lunch this week I wanted to whip up a giant pot of Mushroom Bucatini that could be easily transportable each day to work in some tupperware.

Although I was forced to make this for lunch since certain others I dine with do not believe in mushrooms as a center-piece or a vegetarian meal, this really is meant to be a vegetarian entree. The sauce is hinted at with a slight creaminess while drastically cutting down on calories, fat, and salt. Serve it with a salad or some crusty french bread and a bottle of wine for a romantic and filling meal that won't leave you feeling as if you can't have any more calories for the rest of the week.

Difficulty: Easy
Time: 30 minutes



Mushroom Bucatini
Ingredients:
8 oz whole wheat pasta (Bucatini is really needed but I subbed in spaghetti when I couldn't find it)
1 tbsp butter
1/4 c shallots, diced
8 oz mushroom blend, chopped
4 oz porcini mushrooms, chopped
3 garlic cloves, minced
2 tbsp white wine
1/2 tsp salt
1/2 tsp sage (dried)
3/4 tsp black pepper
1/4 c heavy whipping cream
1/2 c parmesan cheese, grated
1 tsp truffle oil

(this recipe is adapted from a similar one from Cooking Light)

First, let's get the pasta going. Bring water to a boil and follow the instructions to cook your pasta. At the end, however, reserve 1/2 c of the liquid you used to cook the pasta since you will need it later.

As the pasta cooks, heat a large pan over medium-high heat. Add the butter and let it melt, swirling. As soon as it has melted, add the shallots, mushrooms, and garlic. Saute them for about 7 minutes, stirring fairly often so they don't burn and they cook evenly. The shallot should be a bit more translucent and soft and the mushrooms should be wilted and soft, or even browning.

Add the white wine and salt and let the mixture cook another 5 or so minutes or until some of the excess liquid has evaporated.

Turn the heat down to medium and add the pasta (drained), the 1/2 c cooking water you saved, sage, black pepper, heavy whipping cream, and 1/4 c of the grated Parmesan. Stir well to combine. Then, pour on the truffle oil and stir and toss some more to ensure everything is very well mixed and the noodles are evenly coated.

Remove from the heat and sprinkle on the remaining 1/4 c of cheese before enjoying.