Creamy Mushroom Linguini

This is definitely one of the yummiest recipes I've made in a while and one of the least healthy (but it's just so good)!

2 tablespoons butter

2 tablespoons olive oil (more if mushrooms look dry)

1 pound crimini mushrooms, cut into slices
1/4 pound shiitake mushrooms, cut into slices
2 cloves garlic, minced
1 tablespoon flour
1/4 cup white wine
1 cup cream
2 cups romano style cheese (I used a local romano style cheese called Tye from Hidden Hills Dairy)
1 pound fresh linguini (or 1 box)

Bring a large pot of water to a boil.  In the mean time saute the mushrooms in the butter and olive oil until tender (about 8 minute).  After about 4 minutes add the garlic.  Once mushrooms are tender and garlic is fragrant sprinkle the flour over the mushrooms, then slowly add the white wine. While the white wine is cooking start cooking your fresh pasta (start sooner if using dry pasta). Once white wine has reduced a little (about 4 minutes) add the cream.  Drain pasta then return to pot.  Add sauce to pasta in the pot then add 1 1/2 cups cheese and toss until evenly coated.  Top with the extra cheese when serving.

Mark's BBC Soup (Beer, Bacon and Cheddar)

Makes 6 to 8 servings, good for leftovers!

Ingredients (to make a chunkier soup, add ½ cup to all veggie amounts)

1 cup chopped celery or 2 tablespoons celery flakes

1 cup chopped carrot

1 cup chopped onions

1 teaspoon dried thyme

6 tablespoons all purpose flour

3 cups chicken broth

3 cups milk

2 cups cheddar or sharp cheddar cheese shredded

12 ounce beer – lager or ale works nice

3 – 5 potatoes (according to how much you like potato, peeled (if desired), and diced

½ to 1 pound bacon (½ if less desired, 1 if more), chopped into 1/2 inch pieces

Chopped fresh parsley for garnish if desired

Salt and Pepper to taste

Preparation

            In large saucepot saute bacon, celery, carrots, onions, and thyme until veggies begin to soften and bacon is cooked.  Sprinkle flour over veggies and stir for 2 minutes.  Gradually stir in broth, then milk, then beer.  Add potatoes and bring to a boil.  Reduce heat and simmer until potatoes are tender.  Add ½ cup of cheddar at a time while stirring until cheese is melted and smooth.  Once all of the cheese is added, stir in the bacon.  Salt and pepper to taste (hot sauce optional) and parsley to garnish if desired.