Sunday, August 16, 2009

Mushroom Pasta Salad with Parmesan

I couldn't resist the Chef's Sampler Pack of mushrooms on my last visit to Whole Foods and wanted a simple dish that really highlighted the delicious pioppini's and King Trumpet mushrooms. I also wanted a dish I could share in a picnic setting with others.

This very simple pasta salad with mushrooms and parmesan hit the mark!

I sauteed the mushrooms (cutting the larger Trumpets into slices) with olive oil, minced garlic and some very finely chopped fresh rosemary. The pasta was cooked al dente and I added a little of my best quality olive oil. Fleur de Sel salt and freshly ground Terricherry pepper and some microplaned Parmesan and the dish was complete and wonderful!


Blogger Anna Haight said...

Aren't mushrooms great!

7:04 AM  
Blogger Lost said...

I can't live without shrooms! This is a great recipe!

2:39 PM  
Blogger Vegan Knitting said...

Hey Catherine! Sorry it's been so long. We had a BBQ a few weeks ago. I made shish kabobs and I used some fresh shittakes that I got at the farmer's market. I'm not used to fresh mushrooms very often besides the usual ones, and they were sooooo good! This is a good reminder to check for more this week.

10:01 PM  
Blogger Nanette said...

I bought that sample pack as well - your dish looks lovely! My favorite mushrooms are maitake but I very rarely find them.

4:12 PM  
Blogger Sophie said...

A lovely mushroom recipe!! A winner!

7:53 AM  

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