Some time ago when I had posted the Jamie Oliver Cheat’s Fresh Pasta recipe a friend of mine had asked about the pasta with mushrooms that I had made when she was visiting. While I was meandering through the grocery store (which is what happens when I leave my list at home) I saw a box of mixed mushrooms and figured why not.
And I am so glad that I did. I had forgotten just how incredible this simple dish can be. I usually make this with the meatier Portobello mushrooms, but today I picked up a mix of shiitakes, chanterelles and baby portobellos and it was perfect for a spring day. Flavorful, but not too over the top, satisfying yet I could still move from point A to point B after. This recipe is a modified version of a Jamie Oliver recipe that I tried several years ago and have made countless times since. The original recipe is at the food network site here – yes, I am a gigantic wimp and scaled down the red chilli. Those dried red chillies are really spicy okay! Do I get points for increasing the garlic? Well, given what it does for this dish, I certainly think I should 🙂
Cherry Tomatoes. Pasta. Balsamic Vinegar. Ten minutes. One Meal. Sold yet?
Okay so when I say ten minutes I am not factoring in the time it takes my pasta water to boil, but really ten minutes of active cooking time for one meal is pretty amazing as far as I am concerned. This recipe is from Jamie Oliver’s Food Revolution book, also known as, the start of my love affair with J.O. I am not a fan of the ‘cheffy’ dishes as he calls them, I do not grow pea shoots in my back yard, I am not entirely sure I want to make a dish that requires many lengthy steps (lasagna is a notable exception), and at the end of it I want my food to be homey and flavorful so for the longest time J.O. and I did not see eye to eye. This book/show changed things. I have tried many recipes from the book and they have been mostly home runs.
I once made the mistake of using suspiciously watery grocery store brand balsamic vinegar in this dish and it did not work at all. Currently we have some really good balsamic vinegar that we bought at a specialty store in the Distillery District in Toronto. It has a very deep flavor and as such I only used about a tablespoon and a half and found it to be perfect as is. I also make this with whatever pasta I have on hand. Check out how fun the shape I used today is – it is like the edge of a lasagna noodle!