I am in love with this blog. I already posted about the Belgian Brownies, which, coincidentally, I plan to make again tonight for our Halloween festivities. But I also ended up raiding her archive for this Mushroom Ragú recipe, which I made for the Canadian when he moved here last week.
The Canadian loves mushrooms, however, like most boys, he also likes meat. I was a vegetarian for years, so I just can’t eat meat every day… it makes me feel ill. So what am I supposed to make the three or four nights a week when I just want to eat vegetables and the Canadian wants some animal flesh? Honestly… we haven’t quite figured it out yet. He seems content to add salami or pâté from the plate of cold cuts I keep around here to anything he doesn’t deem meaty enough, and then I get to eat my veggies and pasta in peace.
We both, however, loved this Mushroom Ragú pasta. I pulled out all the stops and used fresh pasta, which was totally worth it. Yes, once the Canadian realized there was no meat, he added some pâté, but we both loved the tastes. I felt that the sauce was a little bit dry, and, silly me, for the first time ever, I didn’t save any pasta water. Oh well… there’s always next time. And with this dish, there will definitely be a next time.