1/2 bag of Maitake and Chantrelle Mushrooms
2 Pints Cherry Tomatoes
Sun Dried Tomatoes
Veggie Broth
Baby Kale
Taglietelle PastaLemon
Garnish: Parsley, Chives
Optional: Black Olives
Wash mushrooms and peel the Chantrelles down lengthwise, Heat EVOO is cast iron skillet, add garlic and sear until lightly browned. Set aside.
Wash tomatoes and cut in half, , searing them in EVOO until lightly browned. Add the Sun dried tomatoes.
Cook Pasta.
Add the mushrooms to the tomatoes, add the stock, approx 1/4 to 1/2 cup, and simmer merry the flavors, Add the baby kale until light green. Squeeze with lemon, black olives and garnish with Fresh parsley and chives.
Serve immediately over the pasta with a squeeze of lemon
Added Black Truffle shaved as we had left over from Thanksgiving. This was such an incredible dish, I think the thickness of the Taglietelle Pasta goes so well with a veggie pasta, you can really taste the richness and feel like your somewhere in the Mediterranean with this dish! Enjoy!
