Pasta with Baked Mushroom, Parsley and Parmesan.

At a professor's house for brunch, a few weekends ago, I had tried out some fantastic dry pasta with baked Shiitake mushrooms. I have been itching to cook something remotely similar, over the holidays. The woody flavor from the baked mushroom and the fresh parsley makes this a killer winter dish. 

Ingredients 

1) 300 gm Pasta
2) Parsley finely chopped
3) Parmesan

For the Dressing 

1) 1 tbsp Olive oil
2) 1 tbsp Butter
3) 2-4 cloves of garlic
4) Finely chopped Parsley stems

For the Baked Mushroom 

1) 200 gm Mushroom
2) 1 tbsp Olive oil
3) Zest from 1 lemon
4) 1 tbsp lemon juice
5) 1 tsp black pepper
6) 3 cloves of bruised garlic
7) Salt

Recipe 

1) Cook the pasta al dente.
2) For the dressing, heat the olive oil, butter, garlic and parsley stem for a minute. Keep aside.
3) Meanwhile, coat the mushroom in olive oil, lemon zest, lemon juice, salt, pepper and garlic. Bake in a preheated oven (180 C) for 15-20 minutes or until the mushroom browns.
4) Add the dressing to the pasta and serve with baked mushroom, finely chopped parsley leaves and a generous sprinkle of Parmesan.

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