Great - We really like this one
This is a good way to use up a pile of mushrooms. We think of it as a spring dish.
Penne with Mixed Mushrooms & Asparagus
(Boston Globe - June 14, 1995)
1 lb penne
2 tbsp olive oil (or a lot less)
1 lb mushrooms of different types
e.g. field mushrooms, chanterelle, shitakes, crimini
1 tsp kosher salt (or to taste, or use some oil cured black olives - pitted)
1 bunch asparagus, trimmed and cut into 1/2 inch chunks
2 (or more) cloves of garlic
1 sprig fresh rosemary (dry is OK in a pinch)
1/2 tsp dried hot pepper flakes
4 sun dried tomatoes (or rather dozens of them)
ground black pepper
fresh grated Parmesan
-ĘCook the pasta in boiling water.
- In a saute pan with high sides, heat the olive oil. Add the mushrooms and cook over medium-low heat until the mushrooms start to give up some liquid. Add asparagus, garlic, rosemary, red pepper flakes, and sun dried tomatoes and cook over high heat for 1 minute, stirring.
- Add mushroom water or pasta water and bring to a boil and cook until the asparagus are cooked properly.
- Stir in the cooked pasta, adjust seasonings and liquid level, sprinkle with parmesan cheese and serve