Recipe: Easy Mushroom Ditalini

Recipe Source: Zerby, Christine.  Cooking Light, v. 19 no. 5 p. 176, June 2005.

I really like mushrooms.  I know I've mentioned this before, but I can't really emphasize enough how much joy they bring me.  They don't have a lot of nutritional value that I'm aware of - there may be phytonutrients in there or something, but I don't care enough to look into it.  They can be perfectly filling, though, and that lack of nutritional value extends to having few calories to pester your waistline.  So, let me get this straight.  Low calorie, high flavor?  Sign me right up. 

Under the circumstances, I think that this recipe could have used more mushrooms, but I needed them for other recipes and so left that part of the recipe as it was.  I added some Aleppo pepper to give the dish a little kick, used cider in place of white wine (because I had cider, and not white wine), and substituted ditalini for the orzo (likewise.)  We both enjoyed this dish very much.

Easy Mushroom Ditalini (serves 4; approx. $1.10/serving)

2 cups ditalini, cooked

1 tablespoon olive oil

4 cloves garlic, crushed

2 tablespoons water

2 tablespoons apple cider

1 tablespoon soy sauce

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

10 ounces button mushrooms, roughly chopped

Kosher salt and black pepper to taste

1/2 teaspoon Aleppo pepper

Equipment:

• Large saute pan

1. Heat the olive oil in the saute pan.
2. Add the garlic.  Saute until the garlic is fragrant, about 1 minute.
3. Add the remaining ingredients.  Saute until the mushrooms have given up some of their liquid and have reduced in size.
4. Top the ditalini with the mushrooms.
5. Serve.

Comments

[Natasha - 5 Star Foodie]

I've recently discovered Ditalini and it's been our favorite pasta! Sounds wonderful with mushrooms!

[The Duo Dishes]

Never heard of Ditalini, so this is new. The apple cider vinegar's nice for a tang.

[Joanne]

I am only just coming around to mushrooms, but they look delicious in this pasta dish!