I’m fortunate enough to have a better half, although to be honest, most days it feels more like she’s the better three quarters. She’s brilliant– I, um, try hard. She’s successful, I often hack my way through. She’s gorgeous, I’m, well, me. But at least I can cook, and I try to put a smile on her face come dinner time every night, and make an extra effort to go that extra mile on holidays.
Unfortunately, many of her favorite meals in my lexicon aren’t exactly pregnancy-friendly (my seared tuna with mango avocado salsa, for example)– So this Mother’s Day, I went with a little creativity and hoped for the best.
The weather was lousy here today, grey and wet. So I wanted to do something a little more hearty for dinner tonight, which led me to mushrooms, and being Italian pasta on a Sunday seemed to make the most sense. The result — this. A wild mushroom spaghetti
I took a variety of mushrooms (porcini, hen of the woods, baby bellas) – and sauteed them in garlic, olive oil, and shallots, threw in some white wine and some herbs grown in the garden (sage and basil) then pureed most of it with a little cream and goat cheese. I added a little pasta water to loosen it up and bind it to the pasta and then topped it off with a few of the mushrooms that were pulverized and of course, a little parm.
Served alongside some simply roasted broccoli, and a glass of red (for me) — and all and all, not too bad.
Although, probably a safe bet that next Mother’s Day will involve seared tuna.