mushrooms make cooking easy

and if you can purchase them dried it is fool-proof way to whip up a quick and healthy meal. I recently found an Asian store to pick up gobs of dried shiitakes. Shiitakes are easy to rehydrate and use in tomato sauce, soups, chili, cream based sauce for pasta or a turkey surprise (kinda like a chicken pot pie using whatever is on hand).

I have to admit I had a fungus phobia and never really ate mushrooms until about 6 years ago. Mushrooms are a powerhouse of anti-oxidants and boost your immune system...add some to your chicken noodle soup when you are feeling blue this winter!

Here is what whfoods.com has to say about shiitake mushrooms...

• A symbol of longevity in Asia because of their health-promoting properties, Shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. Now that their rich, smoky flavor has endeared them to American taste buds, these exotic hearty mushrooms can be found in supermarket shelves across the U.S.
• Recent studies have traced shiitakes' legendary benefits to an active compound contained in these mushrooms called lentinan. Among lentinan's healing benefits is its ability to power up the immune system, strengthening its ability to fight infection and disease.

Here is what was for dinner last week. I was able to whip this up in 20 minutes and the only thing I had to pick up at the grocers was light cream and fresh cremini (did not need but I wanted a variety in texture and flavor)

• 4 cups cooked whole wheat pasta
• 1 1/2 cups dried shiitake (add to 3 cups water and simmer until tender - 20 min)
• 12 oz cremini mushroom, sliced
• 1/2 cup onion, sliced (optional)
• 3 cloves garlic, chopped
• 1/2 cup light cream
• 1/2 cup dry white wine or broth
• 1/4 cup grated parm (optional)
• 1 T flour
• 1 T extra virgin olive oil
• thyme
• salt (optional)
  

Add the olive oil and cremini mushroom (and onion if using) to medium heat sauce pan and simmer for about 6 minutes then add the garlic and re hydrated mushrooms to simmer about 4 minutes longer. When all cooked down and combined add the flour and blend well cooking for another minute. Add the wine and stir followed by the cream, thyme and grated parm.

If you find it is not thick enough cook a bit longer or add a dab of flour. If you find it is too thick use the mushroom water (from re hydration).

Toss in the pasta and enjoy!!! I enjoyed mine with a bottle of Viognier. I have been experimenting with whites and this one hit the mark and complimented this creamy dish.