I feel so lucky to live in such close proximity to friends- especially during vast and seemingly eternal snowstorms. During the last bank of 'weather', and all of its disappointing cancellations, I was lucky enough to live within walking distance of my friend Susan. She and I would cobble together suppers from whatever we had in our respective pantries. Here is one of my favorite recipes from this past pile of storms, linguini with fresh oyster mushrooms and goat cheese cream sauce.
The bulk of ingredients in this recipe were sourced locally, from Fall Line Farms vendors.
1 Pound Bombolini Black Pepper Linguini
4 TBS butter (divided)
2 TBS flour
1 1/2 cups of milk
4 oz Night Sky chevre with herbs or plain
Salt and pepper to taste
1/2 pound Dave and Dee's fresh oyster mushrooms, torn into bite size pieces
2 cloves garlic, minced
Minced Parsley to taste- fresh or dried
Cook pasta according to package directions. While the water is boiling, make sauce. In saute pan, melt 2 TBS butter over medium heat. Add garlic and mushrooms, toss to coat with butter. Cook until mushrooms are soft. Melt 2TBS of butter in a medium saucepan, and sprinkle in flour to toast to make a roux. Pour in milk, whisking all the time. When these three ingredients are incorporated, stir in cheese. Add salt and pepper, and dried herbs if you are using plain goat cheese, Combine mushrooms with sauce, add salt and pepper, and toss with pasta. Top with parsley.