This will serve about two as a main course, four as a side dish.
What You Will Need
1 tbsp extra virgin olive oil
2 cloves garlic, minced
2 ounces cremini mushrooms, sliced
2 ounces oyster mushrooms, sliced
1 small portobello mushroom, sliced
4 large ripe roma tomatoes, seeded and diced
around 2 tbsp of fresh oregano
2 tbsp fresh basil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
8 to 12 ounces bow-tie pasta (farfalle)
1/4 cup chopped fresh parsley
2 ounces shaved Parmesan cheese (or crumbled feta cheese
8 to 12 basil leaves (optional garnish)
In a medium saucepan, heat the oil over medium-high heat. Add the garlic, and all the mushrooms, and cook, stirring, for 5 to 7 minutes.
Add the tomatoes, oregano, basil, salt, pepper, and cook for about 10 to 15 minutes over medium-low heat, stirring frequently. Set aside for 10 minutes before serving.
Meanwhile, cook the pasta until al dente, about 9 to 12 minutes. Drain, and transfer the pasta to a large serving bowl and cover until ready to serve.
To serve, spoon the sauce over the pasta and sprinkle the parsley and cheese over the top. Garnish the edge of the plates with basil leaves if desired.
Nice with a rustic Italian bread and a simple salad.