The Local Kitchen

The Local Kitchen with Diane Reesor proudly

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Mint is a dominant ingredient in many Vietnamese, Thai and Indian dishes. It can be compared to basil in the way that it is often used in cooking. Mint is a herb that makes food taste fresh. Add a touch of mint to salads for a remarkably fresh taste. Fresh mint can be purchased at the grocery store. Wild spearmint can be harvested locally near water that is moving. For this recipe, select any kind of mushroom that tickles your fancy. FYI: There are vendors at area farmers’ markets who grow oyster and shiitake mushrooms locally.

Mint, Garlic and Mushroom Pasta

10 minute prep time, 10 minute cooking time 8 oz long pasta 2 tablespoons extra virgin olive oil pasta cooking water, reserved Zest of one lemon 2 tablespoons olive oil 3 tablespoons chopped fresh mint 4 cloves of garlic Salt and pepper to taste 3 cups sliced mushrooms Optional: dry cheese, grated Hint: If you start boiling your long pasta as you start to fry the mushrooms, they should be ready at the same time. Shred garlic through a grater. In a large skillet, add two tablespoons of olive oil over medium heat. Allow the oil to heat and then add the grated garlic. Cook until the garlic is lightly browned. Add mushrooms and cook until softened. Add salt. In a large pot, boil water and cook your preferred long pasta to taste. Reserve a few tablespoons of pasta water. Drain the pasta and run it under cold water. Put the pasta into the frying pan with the mushroom mix. Add about a tablespoon of water to stop the pasta from sticking to the bottom of the pan. Toss the pasta and mushrooms together. Finish with a couple of tablespoons of extra virgin olive oil. Add lemon zest and chopped mint. Add salt and pepper to taste. Toss until the ingredients are well distributed. If you like, grate some dry cheese over the served pasta. Order online for free delivery or pick up.

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