Mixed Mushroom Canna Pasta

Mixed mushroom pasta (serves 4 as a full meal, 6 as a starter/light meal)

15 grams dried Shiitake mushrooms
4-6 tablespoons canna oil or 60-100g canna butter (melted).

If you want to add more oil or butter, stick to the regular (unmedicated) sort.

1 medium onion or 2 leeks (white parts only) - finely chopped

onions-and-leeksLeeks do have a slightly different flavour from onions, which can help to make the dish a bit more special, but they’re also a whole lot more expensive than onions, which taste perfectly good.

2 medium carrots - coarsely chopped, peel them if you wish or just top and tail them.
1 kilo assorted mushrooms - cut or broken into (roughly) evenly-sized pieces

Depending on the occasion, your taste and your budget, you can make this dish with whatever mushrooms are cheapest where you shop or go to town with fancier varieties. Whatever you choose, the key to cooking them evenly is to make sure that the pieces are about the same size. Whether you chop them tidily or break them up for a rustic look is entirely up to you.

2 cloves garlic - finely chopped - OR 1 teaspoon garlic flakes OR a pinch garlic powder.
2 tablespoons fresh rosemary OR 2 teaspoons dried, chopped rosemary
½ teaspoon each, salt and pepper

Cover the dried Shiitake mushrooms with 250ml (one cup) hot water. Soak for around 20

Shiitake Mushrooms Shiitake Mushrooms

minutes.

Heat the canna oil/melt the canna butter and add the onions or leeks and carrots and saute them to your preferred texture (usually about 8-10 minutes depending on how you like them). Add the garlic, stir well and then either set the pan aside or transfer to a bowl.

In a separate pan, cook the mushrooms slowly, perhaps with a little ordinary oil or butter, until they are how you like them. Add the rosemary and salt and then the vegetable mixture and the soaked Shiitake mushrooms with their liquid. Stir together thoroughly.

Serve with pasta or rice.

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