Oh my goodness. To me, roasted mushrooms equal heaven. If you love mushrooms, I am sure you feel the same way. 🙂
This week I created a simple recipe highlighting mushrooms from Fat Moon Mushrooms, available via Neighbor’s Acre Farm (NAF) as well as NAF’s microgreens, shrimp from Roberto’s Seafood, pasta and sauce from Deano’s Pasta, and carrots that you can get from any of our produce farmers: Farmer Dave’s, Kelly’s Farm, and/or Flats Mentor Farm.
Click HERE to see the cooking demo video, and read on for the recipe. DISCLAIMER: In the cooking demo, I used small shrimp that was in my freezer, not bigger shrimp available from Roberto’s Seafood. Use shrimp from Roberto’s Seafood!
- 4 tablespoons olive oil, divided
- 1/2 pound oyster mushrooms, prepped
- 1 medium carrot, sliced into thin (but not matchstick size) sticks
- Salt and pepper as needed (1/4 or so teaspoon each or to taste)
- 8-10 leaves basil
- The rest of the olive oil
- 1 pound raw shrimp, peeled and de-veined
- More salt and pepper as needed (1/4 or so teaspoon each or to taste)
- 1 pound fresh fusilli pasta
- 8 ounce cream sauce
- Handful of microgreens to garnish
Preheat oven to 430 degrees. Then, start by tearing/plucking the mushrooms off the stem, being sure to get rid of any tough bits of stem that get plucked by mistake. Toss with the carrots and 2 tablespoons of olive oil, salt and pepper. I think I used about a 1/4-1/2 teaspoon each.
Spread the mushroom carrot mix onto a large sheet pan and roast for 15-18 minutes, depending on how big the mushrooms are.
In the meantime, preheat the water for the pasta, slowly heat the cream sauce, and then tear the basil leaves into the same bowl you used for the mushroom carrot mix, and add the 2 additional tablespoons of olive oil and salt and pepper. Let sit until ready for the shrimp.
Remove the sheet pan from the oven after 15-18 minutes, scrape and stir the mushrooms and carrots (they may stick), toss the shrimp in the bowl with the seasoned basil, add to the sheet pan, speading to make a single layer, lower the heat to 400 degrees, and cook about 8 minutes or until the shrimp is done.
Drain the pasta and get ready to plate this meal! Put a portion of pasta on each dinner plate, cover with the shrimp, mushroom and carrot mix, then drizzle sauce over it all, and top off with some microgreens.
You are going to love this, I promise! Be sure to check back. I am going to ask Noel of Aaronap Cellars for wine matching advice.
And here I am about to try the dish during my cooking demo video. Not nearly as fun as doing the demos live at the market, but I do get to feature products from our meat and seafood vendors when cooking at home. A silver lining. Maybe I’ll keep doing some home ones even when live demos are allowed again.