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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.


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!


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!)


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.

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.