Meatless Monday with Mushrooms

This dish is incredibly simple, but packs a lot of flavor! Truffle oil can be a little pricey, but you generally won't use more than a few tablespoons at a time, so it should last a while. Plus it's so delicious, I think it's worth the splurge.

Whole Grain Penne with Mushrooms, Pecorino, and Truffle Oil

6-8 oz. assorted mushrooms (button, baby bellas, shitake, crimini, etc)

1/2 box (about 8oz) whole grain penne pasta (Whole grain is much healthier than regular white pasta, but it's not the same as whole wheat, so it won't have that grainy texture that some diners don't like)

2 tbs. extra virgin olive oil

1 tbs. Earth Balance spread

1 tsp. salt or to taste

1/4 cup Sherry or Marsala wine

3/4 cup fresh grated Pecorino cheese

1/2 tsp. fresh ground pepper or to taste

2 cloves fresh garlic, chopped

1-2 tbs. fresh parsley, chopped

2-3 tbs. black or white truffle oil or more to taste (You can find this in any higher end grocery store or specialty foods store. I've even seen it for almost half the price in TJ Maxx and Marshals in the gourmet food section )

Prepare pasta according to box directions - it's best a little al dente. In a skillet on medium-high heat, melt 1 tbs. Earth Balance with 1 tbs. of the extra virgin olive oil. Add chopped garlic and saute lightly, then add mushrooms. Season with salt and pepper and saute 4-5 minutes. Add wine and reduce liquid completely (meaning it is all absorbed). When the liquid is reduced, add mushrooms to cooked pasta. Drizzle remaining olive oil as well as truffle oil over pasta. Sprinkle in Pecorino and parsley and toss to coat. Re-season with salt and pepper if needed.

This dish pairs nicely with steamed broccoli or sauteed spinach with garlic and lemon.

Wine Suggestion

Channing Daughters Vineyards 2008 Cuvee Tropical Chardonnay 
Le Clos Therese 2008 Comtesse Therese Rose
I picked these up at some of our stops on the North Fork. Stay tuned for pictures and more information about the vineyards!