This is my lunch for half a week. I thought it made sense to do something like this as it does give me I just nuke for lunch (rather than skip lunch as it's too hard).

Ingredients:
1/2 ounce dried porcini mushrooms
2 cups hot water

6 tablespoons (3/4 stick) butter
1 3/4 cups finely chopped onions
8 ounces fresh button mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, sliced (I only had access to dried)

2 1/2 tablespoons all purpose flour
2 1/2 cups whole milk
3/4 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh chives (I forgot to get chives)

12 ounces penne pasta
1/2 cup fresh breadcrumbs made from French bread (skipped these too)

Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini. Reserve liquid. Coarsely chop porcini.
Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add onions and saute until soft, about 5 minutes. Add button and shiitake mushrooms and saute 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment behind in bowl. Simmer over medium-high heat 10 minutes.
Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir constantly until golden, about 2 minutes. Gradually whisk in milk. Stir until sauce thickens and boils, about 3 minutes. Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with salt and pepper. Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Preheat oven to 425°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Add mushroom sauce and toss well to coat. Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan over. Bake casserole until heated through and light golden, about 25 minutes.

We had our annual holiday weekend at work, which I've now been a part of for 2 years (that's why all the picture posts have been late - I've been BUSY!!!). We make the store all pretty-like, and hand out free samples - a kick-off for the holiday season. So, I was hellbent for some reason this year to demo bruschetta, so I came up with a recipe and we did! It went over really well, and we printed up the recipe for people to take off the counter. Of course I'll share it with you!

Erin's Bruschetta Bites

6 roma tomatoes, seeded and diced
5 cloves garlic, chopped
1/4 c sun dried tomatoes, chopped
7 leaves basil, chopped
1/4 of a red onion, diced
1/4 c olive oil
1 T balsamic vinegar
Salt, pinch
Pepper, pinch
1/2 c shredded parmesan cheese
I package Take N Bake 2 cibatta loaves

Sautee chopped garlic in one teaspoon olive oil until golden brown. Combine tomatoes, garlic, sun-dried tomatoes, basil, and onion. In a separate container, whisk together the rest of the olive oil, balsamic vinegar, salt and pepper. Pour over tomato mixture immediately, stir to coat. Cover and refrigerate overnight.

Bake Take N Bake loaves in a preheated … degree oven for 3 minutes, then slice. Lay out slices on a cookie sheet, brush olive oil on top, and put back in the oven for another 4 minutes.

Spoon bruschetta on top of bread slices, sprinkle parmesan cheese on top.