Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 124

  • 8 oz. mini penne or med. curly egg noodles
  • 1 lb. firm mixed mushrooms (such as chicken, cremini, etc.), cut into small cubes (use only the tender edges of the chicken mushroom)
  • 1 leek, cut in half lengthwise, washed and sliced thinly
  • 2 cloves garlic, chopped
  • 2 lg. ripe tomatoes, seeds removed, cut into small cubes
  • 5 T. olive oil, or combination of butter and olive oil
  • salt and freshly ground pepper to taste
  • 1 c. freshly chopped parsley
  • finely chopped chives, oregano, or tarragon, as available
  • 1/4 lb. freshly grated Parmesan cheese

Cook pasta according to directions. Drain well and keep warm. Heat olive oil in a large pan; add garlic and leek. Turn heat to medium and saute for 5 minutes. Add mushrooms, stir to mix well and continue sauteing for about 10 minutes. Add tomatoes, salt and pepper; simmer for another 5 minutes. Add half the parsley, chives and other herbs to this mix. Add pasta to mushrooms and mix well. Put in a serving bowl. Top with freshly grated cheese and remaining herbs. Serves 4.