I never really cared for mushrooms until I became vegan. I made myself eat them a couple of times, now I LOVE them! My husband got on the internet and found a pasta recipe for the shiitake mushrooms. We changed the recipe up a little and it turned out great. It made an awesome Sunday night dish for us. Along side the pasta we had a salad with fresh lettuce out of our garden. For our salad dressing I made Lisa’s Lemon Tarragon Dressing from http://veganon10.blogspot.com/. It was delicious. It made the salad taste so fresh. The only change I made to it was that I added another tablespoon of agave to make it a little sweeter.
Any way if you like pasta and you like shiitakes, you are going to love this recipe. Check it out.
6 ounces whole wheat angel hair pasta
1 ½ cups fresh chopped shiitake mushrooms
2 cloves garlic, minced
½ onion, chopped
1 tablespoon olive oil (for sautéing)
1 tablespoon corn starch (for thickening)
1 1/4 cup vegetable broth
1 1/4 cup white wine
Salt and pepper to taste
Saute garlic and onion in olive oil over medium heat. Add mushrooms as the aroma develops. Add vegetable stock and wine. Cook for about 2-3 minutes then add corn starch. Cook until mixture is reduced to ½ volume.
Add salt and pepper to taste once you have the mixture how you want it.
While cooking the sauce, cook pasta in a large pot of boiling salted water until al dente.
Drain pasta and toss with sauce until coated.
This picture of the pasta does not do it justice! It was sooo good. I ate leftovers for lunch yesterday, and it was still just as good as it was Sunday night.