Past With Carmelized Mushrooms And Spinach – a delicious recipe with shitake, evoo, penne, garlic, thyme, sherry vinegar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
64
kcal
Calories
10
g
Carbs
7
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb shitake and oyster mushrooms, 5 tbsp evoo, 3/4 lb penne, 1 tbsp minced garlic, and more.
Yes, Past With Carmelized Mushrooms And Spinach falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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