Posted by: RisaG 10-08-99 5:49 PM
* Exported from MasterCook *
Pasta with Shittake and Garlic
Recipe By : RisaG/Lisa, UK
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Pasta
Amount Measure Ingredient, Preparation Method
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3/4 lb. dried pasta (preferably penne or farfalle)
salt, to taste
2 tsp. extra-virgin olive oil
2 large cloves garlic, sliced
8 oz. shiitake or button mushrooms, sliced
1/2 jar California Harvest Shiitake TapenadeŽ, or mushroom tapenade, see recipe
1/4 cup Land O'Lakes Fat Free Half-and-Half
salt and pepper, to taste
Parmesan cheese, for sprinkling
Mushroom Tapenade:
1 (10 oz.) pkg. shiitake or button mushrooms
canola oil, for sauteeing
1 small onion, chopped
1 tsp. sherry wine or rice wine
1 tsp. roasted sesame oil
1 tbsp. soy sauce
1 tsp. rice wine vinegar
1 tbsp. fresh ginger root, freshly grated
1 tbsp. fresh garlic, minced
1 tbsp. lemon juice
chives, snipped
salt, to taste
1/2 tsp. chile paste, or more to taste
Put up a large pot of water to boil.
When it comes to a rolling boil, add pasta and some kosher salt.
Meanwhile, heat a 10" nonstick skillet over moderate heat.
When hot, add olive oil and garlic.
Cook garlic for 2 minutes, make sure it doesn't brown; remove and set aside.
Add mushrooms and saute until softened.
Add tapenade and cook until heated through and season with salt and pepper.
Take pan off heat, add half-and-half.
Heat, but do not boil; take off heat.
When pasta is done, drain and pour into large serving bowl and cover with sauce.
To plate: Put 1/4 of pasta in a serving bowl.
Drizzle with extra-virgin olive oil and sprinkle with cheese.
Serve with cheese on side too, for anyone who wants to sprinkle more on.
Serve with warm bread or breadsticks.
Mushroom Tapenade:
Chop shiitake or button mushrooms as finely as you can (do not use food processor).
Heat oils and add onion, ginger and garlic.
Saute until softened but not browned.
Add mushrooms and sherry (or rice wine).
Stir and fry mushrooms until all moisture is released and reabsorbed.
Mixture should look like fine chopped liver.
Mix in soy sauce, chopped chives, salt, chile paste, lemon juice and rice wine vinegar.
Mix very well on a low heat until mixture looks like a dense pate.