Although I had a difficult time writing the review for Two Steps Forward, I had a very easy time deciding on my book-inspired recipe.
Zoe, Martin, and the other pilgrims sleep at a variety of lodgings throughout their pilgrimage, and while meals are provided at some places, they often have to make their own in hostel or boarding house kitchens.
In these situations, most pilgrims eat alone, but if a few are staying at the same place, they’ll band together and whip up a small feast using whatever items they have on hand and are available from the local grocer.
This was my inspiration for Mushroom Thyme Pasta. I wanted a recipe that uses easy-to-find, fresh ingredients that are available in most stores, and condiments that are stocked in even the most basic of kitchens.
I can easily see Zoe or Martin popping into the local store to quickly pick up the vegetables, herbs, and pasta to make this dish. And, Zoe is a vegetarian, so mushrooms seemed a satisfying and hearty choice for both her and meat-eating Martin.
This meal is one of my favorites to make when I’m on my own for dinner. I’ve actually made this recipe for years, though this is the first time I’ve written it down and worked out the measurements. I’ve always been a fan of home-cooking, even when cooking for one, but I know that sometimes the idea of making a whole meal for a single serving can be annoying – especially when so many places deliver ready-made meals these days with a simple swipe of the phone.
Mushroom Thyme Pasta is the thing to make when you want something home-cooked without a lot of work. It’s savory, filling, and delicious, and it comes together in just 20 minutes.
20 MINUTES! That’s nothing. Since my husband hates mushrooms, this is my go-to “single gal meal” when he’s coming home late or is out with the guys for dinner. You’ll usually find me inhaling a bowlful while watching some Bridget Jones installment on TV in my best (a.k.a., grubbiest) sweatpants.
Also, clearly, in keeping with the whole low-key and “I’m a pilgrim who throws all my belongings in a rucksack” theme, I didn’t feel the need to iron my lovely turquoise table linens for the photo shoot. Sorry ’bout that. Let’s all pretend that winkles add character.
Mushrooms sautéed in butter is one of my favorite culinary indulgences, and, boy, this recipe does not skimp on the butter. It combines with the lemon juice and soy sauce to create a deliciously savory sauce, and the minced fresh thyme adds a woodsy, earthy flavor that contrasts nicely with the salty richness of the dish.
I also love the slight crunch that the shallots bring to the recipe, since they don’t have time to completely soften and caramelize before you’re ready to plate up.
I dump the whole mess on top of warm egg noodles covered in grated pecorino romano cheese (always put the cheese directly on the hot pasta for the ultimate melting experience), and then I add even more grated cheese on top of the mushroom mixture. Because, CHEESE.
This recipe feeds one exceptionally hungry pilgrim, or two moderately hungry pilgrims who don’t mind sharing their resources. It also can easily be doubled or tripled to feed friends you meet along the way.
Mushroom Thyme Pasta
Ingredients
- 6 oz uncooked egg noodles (or similar pasta)
- 4 tbsp unsalted butter, divided
- 2 shallots, thinly sliced
- 8 oz sliced mushrooms
- 2 tbsp chopped fresh thyme, plus more for garnish
- 1 tbsp fresh lemon juice
- 4 tsp low sodium soy sauce
- 1/4 tsp ground black pepper
- grated pecorino romano cheese, to taste
Instructions
PREP INSTRUCTIONS
- Slice shallots and set aside.
- Juice lemon and set aside.
- Chop fresh thyme and set aside.
- Grate cheese (amount to taste--I like a lot!) and set aside.
COOKING INSTRUCTIONS
- Cook egg noodles according to package instructions. Drain, then set aside and keep warm.
- While noodles are cooking, make the mushroom sauce. Heat 2 tbsp butter in a medium saucepan over medium-high heat. Add sliced shallots and stir to coat. After 1-2 minutes, add 2 tbsp chopped fresh thyme and stir to coat. Cook until shallots have slightly softened, about 5-6 minutes.
- Add the remaining 2 tbsp butter and the mushrooms to the pan, then toss so the mushrooms are thoroughly coated. Stir in lemon juice, soy sauce, and black pepper. Let cook 6-8 minutes, until the mushrooms are tender.
- Remove pan from heat. Spoon egg noodles into a bowl, then top with some grated cheese. Spoon mushroom sauce over the noodles, and top with more grated cheese and fresh thyme before serving.
This looks absolutely delicious and I am definitely going to try it. My husband loves mushrooms, and he has a pretty good appetite, so I may need to double, LOL. I am also a big Bridget Jones fan and your description of an evening in your “best” sweatpants sounds perfect to me! Thanks so much for sharing.
Definitely double the recipe if you both love mushrooms. And pasta, haha. You find yourself going through one serving pretty quickly because it’s so yummy. 😊 and yay for finding another Bridget Jones fan! Did you see Bridget Jones’s Baby??? I saw it in theatres and loved it, and I recently watched it again on a movie channel, and I was cracking up the entire time! It’s so fantastic. I think almost as good as Bridget Jones’s Diary! (I try pretend the second movie never happened…)