This might just be the laziest (or weirdest) recipe to date! Last week I had an excellent lunch all ready…and then I forgot it at the farm. Back in Minneapolis the stores were closed and I had nothing in the kitchen but a few boxes of macaroni and cheese…and mushrooms of course! Could those work together? I was willing to try!
Jeremy sauteed up a bunch of our baby shiitake and some garlic. I thought the garlic might be getting a little too weird, but it was good!
So… prepare your Mac ‘n Cheese according to package directions. While the water is boiling you can heat a pan on medium high and saute your mushrooms. You can use our packaged babies (which have the stems removed and are quite small, so no chopping needed) or you can chop up larger shiitake. Once they’re good and cooked, you can add some minced garlic (a clove or two) and saute for maybe a minute. Garlic burns fast so keep an eye on it.
Once the macaroni and cheese is complete and dished up, pile some yummy sauteed garlic and mushrooms on top. Yum!
We’ve had quite a crop of baby Shiitake this summer. These are mature Shiitake that are just very small. Light levels, mushroom log fruiting frequency, or weather conditions cause this to happen. But they are fun to work with – all you have to do is remove the stem and throw the whole mushroom in to saute. If you get packaged baby shiitake through one of the grocery stores we sell to, then you won’t even have to do that; we’ve already removed them for you! Added to pasta it makes a simple, quick, and very tasty dish.
Pasta and Baby Shiitake
- pasta – bowtie, noodles, or whatever you have on hand
- 8 ounces of baby shiitake (approximately two packages), stems removed
- salt to taste – probably about 1 tsp.
- a few cloves of garlic, minced
- Parmesan cheese, grated, to taste
- half a dozen cherry tomatoes, sliced in half
Boil your chosen pasta until it’s cooked to the amount you like.
While the pasta is cooking, heat a tablespoon or two of oil in a cast iron or other heavy pan on medium-high heat. When hot, put in the shiitake and saute. Cook them for around 5-8 minutes, until they’re soft, aromatic, and starting to brown a little. If you’re not sure they’re done, try one and see if you like it! Toss in the minced garlic and cook for just a minute or so. Garlic burns easily, so keep an eye on the pan and remove from heat when the garlic starts to brown.
Drain your pasta and dish pasta into shallow bowls or plates. Pile on shiitake and garlic, sprinkle with grated Parmesan, and add a few sliced cherry tomatoes.
Jeremy added a few nasturtium flowers to his because he loves those tasty flowers!