It’s amazing how bringing home a new kid can really cut into one’s blogging time. I finally got back into the kitchen earlier this week, with a couple of quick and easy, dishes that I can make with my eyes closed, but Saturday I made my return to creative cooking with this wild mushroom and kale fettuccine.
I started by rendering some pancetta with shallots for about 5 min, then tossed in an assortment of mushrooms (porcini, baby bellas, & maitake) with some butter, thyme, red pepper and let that cook down for about 10 min. Threw in some garlic for a minute. After that, I tossed in about a shot of white wine (because for some reason, I kept a bottle of white wine in the fridge with only a shot glass full of liquid) — then finally tossed in some chopped up kale and let that cook down for about 5 minutes. Served over fettuccine with a splash of lemon juice and of course, some parm and this was pretty damn tasty.
The little guy agreed too. There were no leftovers.