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. 1. Remove stems from mushrooms and slice shiitakes into 1/4-1/2 in thick pieces. Break up oysters.
2. 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. 3. Meanwhile bring large pot to boil and cook pasta.
4. 4. Add garlic and thyme to mushrooms, season with s and p and cook until fragrant, 1-2 mins. Remove from heat.
5. 5. Drain the pasta, reserving 1 cup of water. Transfer pasta to large bowl. Add mush mix and toss to combine. Set aside.
6. 6. Returm mush skillet to med-high heat, add pasta water and cook stirring to reduce by half.
7. 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)