SHIITAKE MUSHROOM PASTA WITH WHOLE BLACK TRUFFLES ENJOY DAN:

SHIITAKE MUSHROOM PASTA WITH WHOLE BLACK TRUFFLES by CHEF DAN:

Serves 4

INGREDIENTS:

1 ounce Pistol River dried Shiitake mushrooms

1 cup hot water

2 tablespoons olive oil

8 crimini mushrooms, sliced

1 shallot, finely sliced

2 garlic cloves, chopped

1/2-teaspoon thyme, chopped

Sea salt and freshly ground black pepper to taste

1 tablespoon champagne vinegar

1 pound whole wheat angel hair pasta

1 tablespoon black truffles, grated or shaved

1/2-cup coconut milk

1 tablespoon black truffle oil

A bunch fresh chives, chopped

1/4-cup Parmigiano reggiano cheese, grated

DIRECTIONS:

1.   Soak the dried Shiitake mushrooms in hot water for 20 minutes.

2.   Drain and reserve the water and chop the Shiitake mushrooms.

3.   In a skillet heat the oil over medium-heat and when sizzling.

4.   Add the mushrooms and sauté for 7-10 minutes.

5.   Add the shallots, garlic, thyme, salt and pepper, and champagne vinegar, sauté for 2 minutes.

6.   Add the reserved water, and simmer over medium-high heat until reduced by half, about 10 minutes.

7.   Meanwhile cook the pasta according to package directions.

8.   Add the coconut milk and simmer until thickens, about 2 minutes.

9.   Remove from heat and mix in the black truffle oil.

10.                Serve over cooked pasta.

11.                Garnish with grated black truffles, fresh chives and cheese.

FOODIST DAN:                                                   BON-APPETITE!!