Hearty Pasta alla Boscaiola
Hearty Pasta alla Boscaiola evokes rustic autumnal and wintry flavors of deep, earthy mushrooms, combined with bacon and herbs into a delicious creamy sauce for pasta. Il boscaiolo is the woodsman in Italian and la boscaiola is the woodsman’s wife, hence Hearty Pasta alla Bosciaola is prepared as the woodsman’s wife would have it. There are many versions of Pasta alla Boscaiola, but of course, we are partial to ours. We’ve made the recipe a bit more approachable by using baby bella and white mushrooms, both readily available in most supermarkets, and using dried Shiitake mushrooms to deepen the woodsy mushroom element of the dish; feel free to use more exotic wild mushrooms, if you like. Similarly, we use tomato paste versus chopped fresh tomatoes or canned tomato puree; it’s doubtful the la boscaiola would have access to those products in the autumn and winter months, though she likely would have a supply of pomodoro passata stored away. Hearty Pasta alla Boscaiola works well with a variety of pastas: pappardelle, linguine or mafalde (our favorite, pictured) or cut pastas, such as penne rigate. Start with a simple Family-style Rustic Escarole Salad, then move on to Hearty Pasta alla Boscaiola, accompanied by a medium-bodied dry red wine like Montepulciano d’Abruzzo, Pinot Noir or a red blend, and enjoy!
Prep Time: 30 minutes, Cooking Time: 1 hour, Total Time: 1 hour, 30 minutes. Serves 4.
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Steak and Mushroom Pasta
Steak and Mushroom Pasta prominently features sirloin and mushrooms in a rich, thick sauce which coats every bite of pasta. The idea for this sauce originated in the practice of basic, neighborhood Italian restaurants routinely serving steak with sauteed mushrooms accompanied by pasta with marinara sauce. We thought “Why not combine the steak, mushrooms, marinara sauce and pasta into one dish?” Browning the sirloin steak and mushrooms first, then preparing the sauce and incorporating the steak and mushrooms back into the sauce allows these elements to remain distinct yet blending in perfectly into the sauce. Steak and Mushroom Pasta takes a bit of time to prepare, making it perfect for a Sunday night dinner; start out with a Sicilian Orange Salad then enjoy Steak and Mushroom Pasta accompanied by a robust, dry red wine.
Prep Time: 30 minutes, Cooking Time: 90 minutes, Total Time: 2 hours. Serves 6 as a main course.
Support Cook and Eat at Home. Purchase a PDF of the Steak and Mushroom Pasta recipe for $1.00.
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Asian Pork Roast with Mushrooms
Boneless pork loin roast is a very versatile cut and can be prepared in many ways. Asian Pork Roast with Mushrooms, browned and then slowly braised with shallots, mushrooms and Asian seasonings produces a moist and flavorful roast with minimal work. It’s well worth the effort to procure some of the ingredients used in the recipe. Serve Asian Pork Roast with Mushrooms with simply cooked seasonal greens and a dry rose wine.
Total Time: 1 hour, 15 minutes. Serves 4.
Support Cook and Eat at Home. Purchase a PDF of the Asian Pork Roast with Mushrooms recipe for $1.00
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Sautéed Mushrooms with Herbs and Sherry
Mushrooms come in a wide array of shapes, sizes and flavor-intensities. Combining different mushroom varieties not only increases the flavor but also gives interest to the dish. For Sautéed Mushrooms with Herbs and Sherry, we combine at least two varieties, add simple herbal notes and finish with dry sherry to provide a relatively simple but deeply flavorful dish. Interestingly, while sautéed mushrooms are often served as a first course in Italy, they are relegated to a side dish in the United States. Either way, you’ll be adding Sautéed Mushrooms with Herbs and Sherry to your culinary repertoire, just be ready for the applause from your guests, especially when paired with Savory Grilled Pork Roast.
Prep Time: 30 minutes, Total Time: 1 hour Serves: 4
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