Mushrooms are good for us! This simple sesame pasta salad with two types of peas and shitake mushrooms comes from one of San Francisco’s top purveyors of organic mushrooms, John Garrone.
John is the expert on all things mushroomy. To get the skinny on these delicious low calorie wonders check out our interview with John – The Spore, the Merrier!
1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until barely al dente – about 1 minute less than the timing written on the package. Add the green peas and cook for no more than 30 seconds. Add the snow peas, stir, and immediately drain the vegetables and pasta in a colander set in the sink. Rinse with cool water to stop the cooking. Drain well, toss with 1 tablespoon of vegetable oil, and set aside.
2. In a large skillet over medium heat, heat 1 tablespoon of the vegetable oil. Add the onion, shiitake, garlic, ginger, ½ teaspoon of salt, and a few grinds of pepper. Cook, stirring occasionally, until the onions are clear and the mushrooms have released their juices, 3 to 4 minutes, don’t allow the vegetables to brown. Remove the pan from the heat, transfer the vegetables and any juices to a small bowl, and allow the vegetables to cool to room temperature.
3. In another small bowl, whisk the remaining 1 tablespoon of vegetable oil with the soy sauce, vinegar, sesame oil, and sugar.
4. In a large bowl, combine the cooled pasta and vegetables, the thin sliced scallions, and 1 tablespoon of the sesame seeds. Toss with the dressing and season to taste with salt and pepper. Serve at room temperature, garnished with the remaining sesame seeds.
–Adapted Fine Cooking, August/September 2009.
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