From the backyard to the table: Arugula
Monday evening starting around 5pm the sky turned green and buckets of rain and hail started pouring down on Oklahoma City. The tornado sirens were blaring. I skipped my usual stop at the gym to head straight home to see what our local meteorologists had to say about the conditions outside. Instead of heeding the warnings to put a helmet on and get in my basement I decided to cook. And then bake. A couple hours later not only had the rain stopped but the sky was on fire with sun. I took the opportunity to visit my backyard garden and picked some arugula to use for dinner.
Whole Wheat Linguini with Mushrooms and Arugula
3/4 package of whole wheat linguini
3/4 c dry white wine (I used a $3 bottle of Chardonnay)
1/4 - 1/3 c heavy cream
1/2 c finely shredded manchego or parmesan cheese
1 1/2 c sliced shitake mushrooms (these cook down quite a bit - you may choose to add more)
1 bulb finely chopped fresh garlic (or 4-6 large cloves of dried garlic)
1 bunch of small green onion
A good handful of baby arugula
2 tbs olive oil
A pinch of salt
Black pepper
*items in green are local, orange is from my backyard
Boil your linguini until al dente (usually 7-8 minutes).
Meanwhile, sautee your chopped garlic in a glug of olive oil in a medium/large pan. Add salt and pepper. After a couple minutes add your mushrooms and soon after the white parts of the green onion. Save the green parts for later. After the mushrooms release their liquid and are cooking well add the dry white wine. Allow this to simmer for a few minutes and then add the cream. I did this by sight and just added enough cream until it gave the sauce a nice creamy texture (probably between 1/4 c and a 1/3 c). Allow this to simmer for another 2-3 minutes. Add more salt and pepper if needed.
Fold in your linguini, arugula and remainder of green onions. Take off the heat and serve topped with shredded manchego cheese.
I had never cooked with wine or freshly picked garlic before this meal. I felt all fancy and Top Chef about it. Oh, and I should note that this meal was even better as leftovers the next day.
I can't believe you've never cooked w/garlic before! It's such a staple. :] That pasta looks yummy.
Hollie - I've never cooked with *fresh* garlic (straight from the earth) before.
This is a beautiful blog. I don't know how I have missed it all these years! I was even born in Oklahoma City! Any way, I was wondering when you say fresh garlic do you mean young baby spring garlic that looks a bit that a scallion? GREG
Greg - Thank you! I picked up some fresh garlic from the farmers market that does look like an oversized scallion. Almost the size of a small onion but with a single tall green stem (like a scallion).
When I cut into it it looks just liked dried garlic cloves - except still full of moisture.
That looks so perfect- simple and delicious, and from your very own hard work!!! Add a cheap glass of wine,(or two) plus mother nature painting the sky green as your backdrop, and it sounds like you had one hell of a night!!!
I came out of the woodworks to lecture you about your lack of use of fresh garlic prior to this meal and then I saw your response to someone else's comment that you just meant recently picked garlic. Phew. You had me nervous, with such beautiful meals you create all the time. I always have two heads of garlic on hand at all times BECAUSE YOU NEVER KNOW.
x - I know - I updated the post to be a little more clear. I LOVE garlic and do use it all the time. Just never straight from the earth.
I used to make a pasta just like this all of the time. Next time add either a handful of chopped fresh rosemary or some dried red pepper to that cream sauce. Both are delicious and usually easy to find locally.
Coral - I had some fresh (and local) rosemary in my fridge too! Thanks for the recommendation. I can't wait to make this again.
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