This is an adaptation of a NY Times recipe that appeared on April 9. My sister and I tinkered with this and enjoyed how hardy it was as well as the deep umami flavors of the mushrooms and soy sauce with the finishing bite of lemon. We dug out a 1990’s era Pasta Express machine (our mother gifted both of us one of these) and made our own pasta for this meal.
- 2 pounds mixed mushrooms, such as cremini, oyster and shiitake
- 1 red onion, cut into thin wedges
- 20 sage leaves, chopped
- 5 to 6 sprigs rosemary, leaves picked
- 4 garlic cloves, smashed and peeled
- Olive oil
- Salt and pepper
- 2 lemons, quartered, plus 1 more to serve
- 1 pound short pasta
- 3 tablespoons butter
- 1 tablespoon soy sauce
- Grated Parmesan or nutritional yeast, to serve
- Handful chopped chives
Preparation
- Heat oven to 425 degrees.
- Tear or cup mushrooms, make them irregular in size.
- Toss mushrooms, red onion, sage, thyme and garlic in oil, salt and pepper and spread on a large rimmed baking sheet with quartered lemons. Roast 25-30 min. Mash garlic and squeeze quartered lemons onto the mushrooms.
- Boil water/cook pasta al dente. Save 1 cup of pasta water.
- Return the pasta to the pot on medium-low heat. Add the butter and soy sauce along with ½ cup of the starchy pasta water. Toss until the butter has melted.
- Add mushroom mix; toss some more, adding oil or pasta water as needed.
- Serve with more lemon, chives, salt, pepper, grated cheese and olive oil.
