Yesterday, I led a post with a story about how we acquired our dog. Immediately after the post went up, the first two comments went something like:
“Yeah, yeah….pork looks good, but let’s hear more about the dog!”
I serve to please.
We returned home with the dog who quickly went around the house sniffing everything. His powers of concentration were enormous as he had two giggling little boys in tow. Eventually the boys and the dog settled down for the night.
The next day I went off to work and as my wife was a stay-at-home mom at the time, I left the dog in her capable hands. When I returned, I found that the dog had latched on to her as the obvious Alpha female. When we sat down for dinner she told the tale of her day. She would get up from a chair and the dog would stand up. The boys then also stood up. She would leave the room and the dog would immediately follow. The boys would then follow the dog. This happened ALL DAY LONG.
Very quickly thereafter the boys got used to the dog and the train dissolved. He latched on to me and it became very clear what he thought the pecking order of his new pack was:
- My wife
- My (then) six-year-old son
- My (then) three-year old son
While he was never aggressive toward any of the children, he would not get out of the way of my youngest son and occasionally bump into him. I think it took him three or four years to figure out that he was indeed #5.
This is a great meatless meal with tons of flavor.
It took me several scans through the pasta aisle to find radiatore. The variety of mushrooms really make this dish.
Cooking the shrooms.
And the pasta.
Making the sauce.
Covering it with cheese.
Out of the oven.
Mushroom Rigatoni Bake
Makes: 8 servings (Scaled)
- 16 ounces uncooked gigli or radiatore pasta
- 4 teaspoons butter
- 1/2 cup sliced shallots
- 16 ounces sliced shiitake mushroom caps
- 8 ounces sliced cremini mushrooms
- 2 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 garlic cloves, minced
- 2 tablespoon dry sherry
- 1/2 cup all-purpose flour
- 4 cups 2% reduced-fat milk
- 2 cup (4 ounces) grated Asiago cheese, divided
- Cooking spray
- Thyme sprigs (optional)
Preheat oven to 375°.
Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.
Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.
Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.
474 calories 30 % caloriesfromfat 16 g fat 8 g satfat 4.6 g monofat 2.2 g polyfat 21.8 g protein 61.4 g carbohydrate 3.3 g fiber 40 mg cholesterol 3.9 mg iron 745 mg sodium 386 mg calcium
Oh yeah, here he is.