Well howdy, y’all.
I’ve officially traded in an apartment in the city for a homestead in the country on 1.5 acres of land.
Nearly a month ago, Rob and I bought our first home outside of Guthrie, Oklahoma. It’s everything I could’ve dreamed. We’ve got land, gardens, peace, and quiet…not to mention an apple tree and a few tomato plants which we’ve already gotten fruit for our kitchen.
We still have a ton of work to do. We’ve done some renovations: new flooring in the “man cave”, new paint in the bedroom, living room and kitchen, and we got rid of a door to nowhere and created a wall. My parents were down for nearly 3 weeks to help out. My stepdad is a master renovator so he did the bulk of the work.
I’d post a picture of the front of the house, but we just had a new septic tank put in and I still haven’t cleaned off the front porch. Yes, I have a porch! And not just one—but two. Our back porch is completely screened in and a great place to hang out in the mornings with a cup of coffee.
I’ll post more pictures once we set everything up. We’re still unpacking, decorating (for fall right now!), and fixing up some things. I’ve got two projects to do over the next few weeks: take down old telephone cords around the outside of the house, and retexture and paint this hallway, where I was able to just peel paint off in sheets:
The cats are starting to settle in, too. There’s plenty of windows for them to look out at the birds, including this one in my office (the branches on this tree are wild!):
Today was the first time I’ve been able to do my regular Sunday cooking. I’m still getting accustomed to a much larger kitchen. I’m also trying to remember my way around where I’ve put everything.
I wanted to make comforting meals this weekend since I’ve been basically living off of sandwiches, salads and burgers over the last few weeks. I took a lot of what I had in stock (alfredo sauce jars, to name one) and then built my grocery list off of that.
I’ve also been craving mushrooms. I missed the earthiness of mushrooms. I wanted to make a meal conmpletely dedicated to my beloved fungi.
I found the most umami combination at the grocery store: sliced portobello caps (real meaty), sliced white mushrooms, and bunapi mushrooms. I’ve never cooked with bunapi before, but I was willing to give it a whirl.
On top of that, I dug out my Trader Joe’s Umami seasoning and some sliced black truffles I got for Christmas.
Umami pasta, here we come.
This alfredo is absolutely heavenly. If you like mushroom anything, you’ll like this. It reminds me, in a way, of my old Olive Garden favorite: Mushroom ravioli. The mushroom flavor absolutely permeates the pasta and is the true star of this dish. Don’t shy away from using other types of mushrooms: shiitake, oyster and chanterelle would be amazing. And don’t shy away from using a lot of mushrooms. I think I had more mushrooms in this dish than I did pasta or sauce.
Extra Mushroom Alfredo
Mushroom lovers unite: this alfredo places mushrooms above all else. Pasta mixed with three different types of mushrooms for a pleasant umami moutful.
- 2 TBS. olive oil
- 2 cloves garlic, minced
- 2 green onions, sliced and green parts reserved
- 2 large portobello mushroom caps, sliced into thick slices
- 2 cups white mushrooms, sliced
- 1 package bunapi mushrooms, cut 1/2″ from bottom
- 2 tsp. Trader Joe’s umami seasoning
- 1 tsp. ground black pepper
- 1 (16 oz) jar alfredo sauce
- 1 (16 oz) package rotini pasta
- Parmesan, for topping
- Heat olive oil in a large pan over medium-high heat. Add garlic and green onion and saute until fragrant, about 2 minutes. Add portobello mushrooms and cook until lightly browned.
- Stir in white mushrooms and umami seasoning. Continue cooking until mushrooms are tender. Stir in bunapi mushrooms and cook, stirring frequently, for about 3 minutes.
- Meanwhile, heat a pot of salted water to a boil. Stir in pasta and cook according to package instructions. Drain.
- Stir alfredo sauce and black pepper into mushroom pan. Let simmer for 2-3 minutes.
- Stir mushroom alfredo sauce in with pasta. Serve topped with parmesan cheese and green onion tops.
Heat olive oil in a large pan over medium-high heat. Add garlic and green onion and saute until fragrant, about 2 minutes. Add portobello mushrooms and cook until lightly browned.
Stir in white mushrooms and umami seasoning. Continue cooking until mushrooms are tender.
Stir in bunapi mushrooms and cook, stirring frequently, for about 3 minutes.
Meanwhile, heat a pot of salted water to a boil. Stir in pasta and cook according to package instructions. Drain. Stir alfredo sauce and black pepper into mushroom pan. Let simmer for 2-3 minutes.
Stir mushroom alfredo sauce in with pasta. Serve topped with parmesan cheese and green onion tops.