I hate to admit that I am falling behind on Blog Posts. I have about a month worth of entry topics and photos ready, but haven’t had a chance to write them. Thankfully for us all, Andrea has yet again agreed to step in and help. So this post is courtesy of her – thanks Andrea!

NH-grown mushrooms a real treat

After a visit to the New Hampshire Mushroom Company in Tamworth, we had to find recipes to use up all of the fantastic mushrooms we bought on impulse after the tour.  Since we had a lot of King Oyster mushrooms, this one looked good.  It’s adapted from one on the Cooking Channel web site.  It’s very easy, taking only about 20-30 minutes to prepare.  You can also add other mushrooms you might have on hand.  We tried it with just King Oysters and also with added Blue Oyster and Bear’s Head mushrooms.  They were each delicious!

New Hampshire Mushroom Company offers tours on Sundays; it’s a great take.  For more information on the growing process and where their mushrooms are available, visit www.nhmushrooms.com

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Fettuccine with King Oyster Mushrooms

13 - 1

Serves 4

INGREDIENTS

1 (9-ounce) package fresh fettuccine

2 tablespoons olive oil

4 tablespoons unsalted butter

2 shallots, diced

3 cloves garlic, minced

1 teaspoon fresh thyme leaves (or more, to taste)

5 King Oyster mushrooms, coarsely chopped

1/4 cup white wine

1/2 cup whipping cream

2 cups, packed, baby spinach

2 tablespoons fresh chives, cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

Cook the pasta according to the package instructions.

Heat the olive oil and the butter together in a 12-inch fry or saute pan over medium-high heat. Stir in the mushrooms and saute until they are light brown. Add in the shallots and garlic and continue cooking until the mushrooms are golden brown. Add the thyme.

Deglaze the pan with the white wine, stirring to bring all the flavors together. Pour in the cream, and stir to combine. Allow the sauce to reduce until it becomes thick and coats the back of a spoon. Add the spinach to the pan, and toss together to coat evenly.

Once the pasta has cooked, drain the water and transfer the fettuccine to the sauce. Toss the pasta and the sauce together.

Sprinkle in the fresh chives, and season with salt and pepper, to taste. Serve immediately.

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