Baked Mushroom Linguine

If there is anything more comforting than baked pasta, its baked pasta full of earthy mushrooms, bathed in cream sauce and covered with a crunchy baked pecorino romano crust.   Its heaven on a plate!   

Pair it with a Pinot Noir and you've got the stuff that cozy winter's nights are made of.

What you'll need:

3 oz Dried mushrooms
4 cups Boiling water
Fresh Rosemary and Thyme (couple sprigs each)
7 tbsp Unsalted butter
5 tbsp Flour
1 1/2 cups Heavy cream
1 onion, diced
2 lbs Mushrooms (mixed), stems removed, sliced or quartered
2 1/2 tsp Coarse salt
1/2 tsp Ground black pepper
1 lb Linguine
1/2 cup Pecorino romano cheese, grated

Just do it:

Pre-heat oven to 375 degrees. Butter 9x13 baking dish and set aside.

Place dried mushrooms in a bowl and cover with boiling water.  Let sit 30 minutes.

Use slotted spoon to lift out re-hydrated mushrooms and press to release any liquid.  Set aside.  Strain mushroom liquid through fine sieve (line with paper towel if necessary) to remove any sediment and reserve.  You should have about 4 cups.

Melt 5 tablespoons butter in large saucepan over medium heat.  Once bubbling, whisk in flour until mixture begins to brown (about 3 minutes).  While whisking, slowing pour in mushroom stock.  Continuing cooking over medium head, whisking constantly, until mixture bubbles and thickens. 

Stir in heavy cream and drop in bouquet garni of rosemary and thyme (sprigs wrapped in cheesecloth and tied with string).   Reduce to gentle simmer and cook 30 minutes, stirring occasionally.

Meanwhile, bring large pot of water to boil for linguine and cook until very al dente (about 2-3 minutes less than normal cooking time).  

While water is heating, in a large skillet, heat 2 tablespoons butter over medium heat.  Add diced onion and cook until it begins to soften.  Add fresh mushrooms and saute until they begin to release liquid.   Add reserved mushrooms and 2 tsps chopped thyme and cooked until all are tender and brown.  

Combine mushrooms with cream sauce (removing bouquet garni) and stir to combine.  Season to taste with salt and pepper.     Stir in cooked and drained linguine and pour into prepared baking dish.  Sprinkle with grated cheese and bake until browned and bubbling, about 30 minutes.   

What to drink:

This is a rich, earthy plate of comfort.  Pair it with a "put your feet up" red wine and make it an occasion.  A Pinot Noir is an easy choice but I can also think of several Italian reds that will match perfectly...a Montalcino d'Abruzzo, Barbera d'Asti, even an Amarone di Valpolicello.  My new favorite is a bottle I picked up by accident a few weeks ago...a 2003 San Giorgio Ciampoleto.  This is a rosso di tavolo (red table wine), a mysterious blended wine with intense aromas of truffle and fig and palate seducing flavors to match.   Pick a bottle up at the Wine Shop at Foxcroft (about $16) and try not to drink the whole thing.  Or maybe don't try....just pile some baked mushroom linguine on your plate, put your feet up, and keep the bottle handy so you can keep filling your glass.   Enjoy!