Past With Carmelized Mushrooms And Spinach
- 1 lb shitake and oyster mushrooms
- 5 tbsp evoo
- 3/4 lb penne
- 1 tbsp minced garlic
- 1 tbsp minced fresh thyme
- S and P
- 3 tbsp sherry vinegar
- 2 c baby spinach
- Thinly shaved parm
- 1. Remove stems from mushrooms and slice shiitakes into 1/4-1/2 in thick pieces. Break up oysters.
- 2. In large skillet over med-high heat, heat 3 tbsp oil. Add mushrooms and let them sear for 3 mins. DO NOT STIR. Reduce heat to med-low and cook, stirring occasionally about 15 mins.
- 3. Meanwhile bring large pot to boil and cook pasta.
- 4. Add garlic and thyme to mushrooms, season with s and p and cook until fragrant, 1-2 mins. Remove from heat.
- 5. Drain the pasta, reserving 1 cup of water. Transfer pasta to large bowl. Add mush mix and toss to combine. Set aside.
- 6. Returm mush skillet to med-high heat, add pasta water and cook stirring to reduce by half.
- 7. Whisking constantly, add vinegar then remaining 2 tbsp of oil. Drizzle mixture over pasta and toss well. Add spinach and toss again.
shitake, evoo, penne, garlic, thyme, sherry vinegar, baby spinach, parm
Taken from www.epicurious.com/recipes/member/views/past-with-carmelized-mushrooms-and-spinach-53011981 (may not work)