Growing up I wasn't a huge fan of mushrooms. Of course as I got older and started experimenting more and more, I developed a love for these funghi. Recently, while visiting a friend in Maine, we stopped by a farmers market where I was introduced to black trumpet mushrooms. I don't think I had ever had these mushrooms before, at least not fresh like this. That night we made a simple pasta dish with mushrooms, garlic and olive oi. It was a seriously tasty dish.
PASTA WITH BLACK TRUMPET MUSHROOMS
1/2 lb whole wheat spaghetti
4 cloves garlic, sliced
1/4 c chopped parsley
red pepper flakes, to taste
shredded pecorino romano cheese, to taste
fresh cracked sea salt
Boil well salted water in a large pot for the pasta and cook according to the instructions on the package.
Heat a medium sized skillet on medium heat. Add 2 tbsp olive oil and the garlic. Stir constantly to avoid burning the garlic.
Sauté for about 3 minutes. Add the red pepper flakes, and sauté another minute.
Add the mushrooms. They do not take long to cook. Sauté, stirring constantly for another 5 minutes.
Remove the pan from the heat. Add the cooked spaghetti to the pan. Toss to combine.
TIP: adding a couple tbsps of the pasta water will add a nice richness to the sauce
Top with fresh chopped parsley and 2 tbsp olive oil. Serve immediately.
TIP: the pecorino cheese can bee added once plated