Pasta is always a big hit in my house, but, I get bored with tomato based toppings all the time. I’m also a huge fan of mushrooms, as is my 2 year old, so when I saw the opportunity to get some beautiful oyster and shiitake mushrooms from my CSA (Seasonal Roots) I jumped on the order and was thrilled to play with them in my kitchen! I knew I wanted to play with my favorite mushroom preparation (sautéed with onion, garlic, and wine) and make transform it into a sauce. While I developed the recipe with oyster and shiitake mushrooms, it works well with crimini (mini-portabella), a combination of the three, or you can supplement with a dried mushroom mix (just rehydrate a little before adding them to the pan). As far as pasta goes, I prefer all whole wheat, but mix with white for the sake of others. If you are interested in incorporating whole wheat pasta into your diet, then start by mixing.
1 Onion, diced
16-24 oz Mixed Mushrooms (Oyster, Shiitake, Crimini, use at least 2) Mushrooms, thinly sliced
2 cloves Garlic, minced
1 tsp Thyme
2 tsp Smoked Paprika
Salt & Pepper, to taste (I like ½ tsp salt & 1 tsp pepper)
¼ Cup Vegetable Broth
¼ Cup Dry White Wine
1 TBSP Cream Cheese
3 TBSP Feta Cheese
½ Cup Shredded Mozzarella
¾ Cup Whole Wheat Pasta (Penne)
¾ Cup White Pasta (Penne)
2 Scallions, diced (optional)
Sauté onion until slightly browned, add mushrooms and garlic and season with thyme, salt & pepper and smoked paprika. Sauté until mushrooms begin to reduce. Add broth and let cook down, when about half has evaporated, add wine, and allow to cook down. Mix in feta cheese, until melted, then add cream cheese and mozzarella, cover to incorporate.
In a separate pot, cook pasta until al dente. Drain and add to the mushroom sauce. Mix in scallions just before serving.
1 Onion, diced
16-24 oz Mixed Mushrooms (Oyster, Shiitake, Crimini, use at least 2) Mushrooms, thinly sliced
2 cloves Garlic, minced
1 tsp Thyme
2 tsp Smoked Paprika
Salt & Pepper, to taste (I like ½ tsp salt & 1 tsp pepper)
¼ Cup Vegetable Broth
¼ Cup Dry White Wine
1 TBSP Cream Cheese
3 TBSP Feta Cheese
½ Cup Shredded Mozzarella
¾ Cup Whole Wheat Pasta (Penne)
¾ Cup White Pasta (Penne)
2 Scallions, diced (optional)
Sauté onion until slightly browned, add mushrooms and garlic and season with thyme, salt & pepper and smoked paprika. Sauté until mushrooms begin to reduce. Add broth and let cook down, when about half has evaporated, add wine, and allow to cook down. Mix in feta cheese, until melted, then add cream cheese and mozzarella, cover to incorporate.
In a separate pot, cook pasta until al dente. Drain and add to the mushroom sauce. Mix in scallions just before serving.