Ingredients

1 lb shitake and oyster mushrooms

5 tbsp evoo

3/4 lb penne

1 tbsp minced garlic

1 tbsp minced fresh thyme

S and P

3 tbsp sherry vinegar

2 c baby spinach

Thinly shaved parm

Preparation

  1. Remove stems from mushrooms and slice shiitakes into 1/4-1/2 in thick pieces. Break up oysters.
  2. In large skillet over med-high heat, heat 3 tbsp oil. Add mushrooms and let them sear for 3 mins. DO NOT STIR. Reduce heat to med-low and cook, stirring occasionally about 15 mins.
  3. Meanwhile bring large pot to boil and cook pasta.
  4. Add garlic and thyme to mushrooms, season with s and p and cook until fragrant, 1-2 mins. Remove from heat.
  5. Drain the pasta, reserving 1 cup of water. Transfer pasta to large bowl. Add mush mix and toss to combine. Set aside.
  6. Returm mush skillet to med-high heat, add pasta water and cook stirring to reduce by half.
  7. Whisking constantly, add vinegar then remaining 2 tbsp of oil. Drizzle mixture over pasta and toss well. Add spinach and toss again.