Cremini, portobello, shiitake, oyster, and button: Mushrooms come in all shapes and sizes, and they are a staple in any plant-based diet.
Sure, you can toss them in salads and soups, but their “meaty” texture makes them a delicious, satisfying filling for veggie burgers, tacos, and ravioli. What’s more, mushrooms are a good source of nutrients like potassium, B vitamins, and fiber. And since they’re known to boost immunity, winter is the ideal time to experiment with mushroom-packed recipes.
Whitebird's Cavatelli
4
servingsIngredients
- 1 Tbsp.
olive oil
- 1
shallot, minced
- 2
garlic cloves, minced
- 1/8 tsp.
crushed red chili flakes
- 8 oz.
assorted slived mushrooms (shiitake, oyster, cremini, etc.)
- 1
small potato, peeled and diced small
- 1
Granny Smith apple, diced
- 1 1/2 cups
vegetable stock
- 2 Tbsp.
Parmesan cheese
- 2 Tbsp.
half & half
- 2 Tbsp.
fresh herbs (parsley, chives, tarragon, thyme), minced
Kosher salt to taste
Black pepper to taste
- 2 cups
cavatelli pasta, cooked
Shaved Parmesan for garnish
Directions
Heat the oil in a sauté pan. Add the shallot and minced garlic and sauté for 2 minutes or until golden.
Add the crushed red chili flakes and cook for 20 seconds.
Add the mushrooms and cook for 5-6 minutes or until caramelized.
Add the sweet potato, apple, and vegetable stock and cook for an additional 3-4 minutes.
Add the Parmesan, half & half, and herbs and season with salt and pepper to taste.
Toss in the pasta and stir. Serve garnished with shaved Parmesan cheese.
Did you know?
- Although often grouped into the veggie category, mushrooms are actually classified as fungi – they don’t have leaves, seeds, or roots, and they don’t need light to survive.
