Shiitake Mushroom Spaghetti

I know you have all had a dish or two or perhaps three (smile) that are simply delicious.  Typically it is not the dish that has a million ingredients but rather a few perfect ingredients that combined together are “awe inspiring” to your taste buds.  It is a combination perfect in many ways.  From the flavor profiles to the textures to the satisfaction that it brings to your mind, body and soul – I deem those dishes – Simply Sublime.  

Speaking of simply sublime, I am introducing a new weekly series to my blog aptly called – “Simply Sublime”.  This series will be a weekend series that will appear either on Saturday or Sunday each week.  It will be dishes that I have made that are worthy of being called Simply Sublime.  Dishes that awake the taste buds that in turn make me & hubby smile along with not being complicated will earn a starring role in this exciting new series.

To kick off this exciting new series, I am going to share a simple dish that has now become a favorite for me and hubby.  Hubby typically always like a rich, thick red sauce to adorn his pasta, however, a pasta with garlicky olive oil and parmesan cheese is now a staple in his menu of favorites.  In the past, I have made it with the addition of red pepper flakes and/or chopped green olives.  My latest version is made with the ever so flavorful shiitake mushroom.  Of course the addition of garlic and parmesan push this dish to the simply sublime category.  Check it out for yourself!

Shiitake Mushroom Spaghetti

Serves four

1 Lb. Dried Spaghetti

3 Cup Fresh Shiitake Mushrooms, de-stemmed

8 Garlic Cloves, minced

½ Cup Flat Leaf Italian Parsley, rough chop

¾ Cup Olive Oil, Extra Virgin

Salt and Pepper

Grated Parmesan Cheese

Cook the dried pasta according to the package until it is al dente.  Remove and drain quickly.  In the meantime, use ¼ cup of extra virgin olive oil and place into a large skillet.  Heat on medium for a few minutes then add the de-stemmed shitake mushrooms and cook for 4 to 5 minutes.  Remove and add to a small bowl.

Add the ½ cup extra virgin olive oil and heat on medium.  Add the minced garlic and cooked shitake mushrooms.  Heat for 1 to 2 minutes.  Add the cooked spaghetti and toss together with the oil, mushrooms and garlic.  Taste and then season with salt and pepper.  Toss in the flat leaf parsley.  Add to individual bowls or one large bowl.  Add desired amount of parmesan cheese to taste.  Enjoy!

Note:  If you can't find fresh Shiitake Mushrooms, you can use the dried version. Simply rehydrate into hot water until soft then de-stem and cook according to the recipe.

Butternut Squash Lasagna with Shiitake Mushrooms

A couple weeks ago I hosted an intimate dinner party at my house for friends.  At first I thought let’s go formal and sit in the dining room, then I changed my mind.  Several weeks ago, our “mini kitchen make over” was complete and why not enjoy the fruits of our labor.  The makeover began with the death of our refrigerator.  The counter depth fridge was replaced with my absolute dream refrigerator – the sub-zero.

To accomplish the installation, we needed to remove a cabinet, build a frame and add a small faux cabinet above.  The end result was a beautiful new refrigerator and with the removal of the cabinet, the kitchen began to appear larger and brighter.  When we purchased our house new eleven years ago, we opted for a Viking cook top with a built in BBQ.  Not until years later, did we realize the hood above was significantly underpowered.  Each time we would barbeque the house would fill with smoke and it became ultimately un-useable.  After doing some investigation, the builder has installed an under-powered motor with the hood.

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The long holiday weekend has come to an end.  I guess you can call it the end of summer and beginning of fall in a figurative way, although here in the Bay Area, our summer seems to stretch way into October.  It is synonymous with what we call Indian summer; where the summer heat continues.  I particularly enjoy summer extending further into the year and holding off the entrance of fall. Although I enjoy fall, and for that, I can appreciate all seasons, however, there is just something special about summer.

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Life has been quite hectic lately.  Some of you may have noticed that last week the Friday Night Bites series took a hiatus.  The good news is I am back and super excited to share this week’s Friday Night Bites.  I had envisioned this little delight for sometime and finally I am able to share with all of you.  The idea of creating a little box or package out of bread and then serving a delectable mushroom duxelle that adorns the top of each one simply made me smile.

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Mushroom Pizzettas with Reduced Balsamic | Friday Night Bites

Over the last couple days we FINALLY had our first real rain storm of the season.  The Bay Area has been extremely starved for rain and now we hopefully have the start of a good rainy season to prevent a drought come summer.  It is a funny thing, once it rains people forgot all the things they have learned about driving.  It is like they have driving amnesia. There are more accidents along with more bad drivers – it just amazes me while I commute to work each day.  Perhaps after this first rain, folks will adjust.  Smile.

With rain, the air is crisp and fresh smelling along with the hills begin to blossom with green foliage versus the dry brown landscape – that is a welcomed sight.  It is time to pull out the various boots for winter and put away my beloved sandals, unless the weather becomes mild enough, which we do have even in the winter months.  The nights have been quite chilly as of late and our fire place, albeit gas, has been on every night.  I am beginning to settle into the fact that fall and soon winter is here.  Oh and not too mention the holidays are quickly approaching. Are you enjoying the fall season?

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