Guest Post!
My buddy Meagan was kind enough to share this recipe! Enjoy!
White Bean and Mushroom Linguine in a Butterkase cheese sauce 1/2 c. dry white beans or 1 can white beans (I used great northern) 3 T butter (separated into 2T and 1T) ½ shallot, minced large handful of shiitake mushrooms (probably about ½ cup), very roughly chopped ¼ c. onion, diced ¼ of a green bell pepper, chopped 1 medium slicing tomato, cored and seeded (Take core out, hold upside down over sink, squeeze out aggression!) ¼ t. Italian seasoning dash of salt couple grinds of pepper 2 oz. linguine 2/3 cup milk (preferably room temp – but can be cold if needed) 1 cup cheese, grated (I used mostly Butterkase and a little bit of sharp Cheddar. Butterkase is the key because it is a very good melting cheese. If you can’t find that, I would probably go with something like Gouda.) Beans If using canned, skip to the next section. Cook beans in pressure cooker with ~1 T olive oil or according to package directions. Pasta Cook linguine according to package directions. Cook to al dente (if the package doesn’t specify, subtract 2 minutes from the time noted on the box). Topping Put 2T butter into a large skillet and melt over medium high heat. Once the butter is melted, add the shallots and sauté for 1-2 minutes. Add the mushrooms and onions; stir until coated in butter. Cook for another 1-2 minutes. Add the pepper and remaining Tablespoon of butter. Turn the heat down to medium and put a lid on the skillet for 3-4 minutes. Add tomatoes and cook with a lid on until the shallots and onions are translucent and the mushrooms have started to shrink; stir occasionally. At this point, add the drained beans and Italian seasoning to the skillet. Stir, leave lid off, cook for another minute or so. *Meanwhile, drain pasta when it is done.* Once the ingredients have cooked down and any juices have started to evaporate, turn the burner back up to medium high and create a well in the ingredients and slowly pour milk into the skillet. Add cheese in 4 sections – stir in between each section until the cheese is mostly melted. Add pasta to skillet with a little salt and pepper and stir until the pasta is coated. Continue heating, uncovered on medium high, for an additional 2-3 minutes so that the flavors really integrate into the pasta. Enjoy with a side salad and some wine
White Bean and Mushroom Linguine in a Butterkase cheese sauce 1/2 c. dry white beans or 1 can white beans (I used great northern) 3 T butter (separated into 2T and 1T) ½ shallot, minced large handful of shiitake mushrooms (probably about ½ cup), very roughly chopped ¼ c. onion, diced ¼ of a green bell pepper, chopped 1 medium slicing tomato, cored and seeded (Take core out, hold upside down over sink, squeeze out aggression!) ¼ t. Italian seasoning dash of salt couple grinds of pepper 2 oz. linguine 2/3 cup milk (preferably room temp – but can be cold if needed) 1 cup cheese, grated (I used mostly Butterkase and a little bit of sharp Cheddar. Butterkase is the key because it is a very good melting cheese. If you can’t find that, I would probably go with something like Gouda.) Beans If using canned, skip to the next section. Cook beans in pressure cooker with ~1 T olive oil or according to package directions. Pasta Cook linguine according to package directions. Cook to al dente (if the package doesn’t specify, subtract 2 minutes from the time noted on the box). Topping Put 2T butter into a large skillet and melt over medium high heat. Once the butter is melted, add the shallots and sauté for 1-2 minutes. Add the mushrooms and onions; stir until coated in butter. Cook for another 1-2 minutes. Add the pepper and remaining Tablespoon of butter. Turn the heat down to medium and put a lid on the skillet for 3-4 minutes. Add tomatoes and cook with a lid on until the shallots and onions are translucent and the mushrooms have started to shrink; stir occasionally. At this point, add the drained beans and Italian seasoning to the skillet. Stir, leave lid off, cook for another minute or so. *Meanwhile, drain pasta when it is done.* Once the ingredients have cooked down and any juices have started to evaporate, turn the burner back up to medium high and create a well in the ingredients and slowly pour milk into the skillet. Add cheese in 4 sections – stir in between each section until the cheese is mostly melted. Add pasta to skillet with a little salt and pepper and stir until the pasta is coated. Continue heating, uncovered on medium high, for an additional 2-3 minutes so that the flavors really integrate into the pasta. Enjoy with a side salad and some wine
Yay! I'm famous! It is a little intensive (I mean, it uses 3 cooking implements!) but it is SOO good. Hopefully you'll have time at some point soonish to make it. :-)
ReplyDeleteSoonish in 5 to 10 years. Unless I can get a babysitter! :)
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