- 1 lb. long cut pasta (I used thick egg noodles, but spaghetti or the like would work well)
- 2 c. dried shiitake mushrooms
- 2 T. butter
- 2 T. olive oil
- 4 cloves garlic, minced
- 1/3 c. balsamic vinegar
- 2-3 T. honey
- 2-3 T. soy sauce
- 1/2 teaspoon crushed red pepper flakes, plus more for serving
- 1 large beet (steamed or roasted), sliced into bite-sized pieces
- 1/4 c. goat cheese
Bring a large pot of salted water to a boil. Boil the pasta until al dente according to package directions. Drain.
While the pasta is cooking, place the dried shiitake mushrooms in a glass bowl and cover with boiling water. If necessary, cover the bowl with a plate to make sure the mushrooms are fully submerged. After you've allowed the mushrooms to steep for 6-8 minutes, drain them while reserving the liquid. Squeeze the excess liquid from the mushrooms and slice them into bite-sized pieces.
Melt the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until they just begin to caramelize on the edges, about 5 minutes. Add the garlic and cook 30 seconds to 1 minute or until fragrant. Remove the mushrooms and garlic from the skillet and place on a plate. To the same skillet, add the balsamic vinegar, honey, soy sauce, and crushed red pepper flakes. Bring to a boil over medium-high heat and cook until it is sticky to touch. Reduce the heat to low and stir in the pasta and mushrooms. Toss to coat, if the sauce seems too thick, thin it with a little of the mushroom water. Season to taste with salt and pepper.
Serve the pasta immediately, topped with beets, goat cheese, and additional red pepper flakes (if using).
- Yields: 4 servings
- Preparation Time: 30 minutes