Witchin’ in the Kitchen at the Bubbling Cauldron

1 1 ounce pkg dried shiitake mushrooms
1 tablespoon olive oil
1/2 teaspoon dried rosemary — crumbled
3 shallots — minced
1 cup beef stock or canned unsalted beef broth
3 boneless chicken breast halves — cut in strips
2/3 cup freshly grated parmesan cheese — (about 2 ounces)
4 ounces fresh shiitake mushrooms or button mushrooms
additional freshly grated parmesan cheese
1 1/2 cups hot water
6 bacon slices — minced
minced fresh Italian parsley
salt and fresh ground pepper
1 1/4 cups half and half

Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing the excess water back into bowl. Strain and reserve liquid. Slice mushrooms, discarding stems.

Heat oil in heavy large skillet over medium heat. Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until reduced to a glaze, about 10 minutes.

Add half-and-half and simmer until beginning to thicken, about 5 minutes.

Remove from heat (can be prepared 3 days ahead, cover and refrigerate.) Add pasta to large pot of boiling salted water. Cook until tender but still firm to bite, stirring occasionally. Meanwhile, re-warm mushroom sauce over medium-low heat.

Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley. Serve immediately with garlic toasts, passing additional parmesan separately.

Pasta Recipes

For basic egg, whole wheat and pasta verde varieties (and more!) as well as how to make pastas

My daughter and I were watching Everyday Italian on the Food Network and she insisted that we make this dish for her Dad for Father’s Day. Sounds yummy. I will most likely add basil or oregano, maybe some minced garlic to this as we like a good flavor. I’ll at least follow this recipe and tatse before changing it.

Penne a la Carbonara
Recipe courtesy Giada De Laurentiis

1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

Heat a large saute pan, until hot.
Add pancetta and saute until golden brown and crispy, about 5 minutes.
Season with black pepper and remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper.
Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water.
Add pasta and cook until al dente, about 8 to 10 minutes.
Drain pasta in a colander.
Do not rinse with water; you want to retain the pasta’s natural starches so that the sauce will stick.
While the pasta is still hot, return it back to the pot.
Add the browned pancetta and mix well.
Add the cream mixture and coat the pasta completely.
It’s important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
Add remaining Parmesan and chopped parsley.