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Spoiler Alert: This is a back logged post. I have a Week 2 recap on Paleo coming up.

Was trying to keep dinners interesting and after a gorgeous tease of fresh wild mushrooms arrived in my CSA, I decided to make a dish just for the earthy creamy delicious mushrooms. While searching my stack of cookbooks, I found a fantabulous recipe in my Emiril Lagasse Cookbook. And for recipe purposes, found it online here.

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Besides the mushrooms, I was sold on Orechiette pasta. I have a serious addiction to textures and the texture of this pasta is amazing. Good chew to it and is overall just fun to eat. Its Italian for little ears!

Ingredients:

12 ounces orchiette pasta 1 lb of orechiette
2 tablespoons olive oil
1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced ( I used cremini)
1/4 cup chopped shallots
1 tablespoon chopped garlic
2 teaspoons minced fresh thyme leaves (I used dried)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream non fat half and half
1/2 cup finely grated Parmesan
2 tablespoons finely chopped chives 1 lb of cooked chicken breast (for sustenance!)

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Directions
In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
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Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. IMG_0301

serve immediately.

 

 

 

 

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