Decided to try to make a mushroom pasta salad for the week.
Bought 6 kinds of mushrooms. Portobello, Shiitake, Brown, White, Shimeji and Enoki.
Everything roughly chopped, and gently cooked with lots of Extra Virgin Olive Oil and 2 cloves of Garlic. Make sure the olive oil is super hot when you chuck in the mushrooms, or the mushrooms will release too much liquid and it'll boil instead of sauteing. You don't want the mushrooms to boil. The flavour and texture is entirely different. Season with salt and pepper. I added my favourite 'Italian Seasoning', consisting of rosemary, thyme, parsley, oregano and basil. (It's OK to use 'extra' olive oil, cos the mushrooms will soak up quite a bit of oil, and you want the mix to be slightly oily to coat the pasta)
Undercook the pasta just a tad. It will keep cooking after you remove it from the water, and you don't want it turning soft and flabby later. I used fuscili cos the twirls do a great job of soaking up the flavours, and it keeps its shape well after refrigeration. Throw the pasta into the mushroom mix and mix thoroughly. (The green stuff is raw spinach. I use it to add colouring to the dish without detracting from the flavours of the mushrooms)
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