Cajun French: l’ile (l’eel) – island
Friday was travel day, so Thursday night supper was going to be an easy dish of mushrooms and pasta. Yet, like most of our dishes, it evolved and evolved. Mushrooms and garlic were cooked and pasta was cooking; then we saw the ripe avocado. Okay that sounds good. Here’s a fresh tomato; that sounds good also. The dish was still easy; it just had more depth of flavor to it.
Our newest evolution – Island Pasta.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 1 avocado
- 12 shiitake mushrooms
- 12 button mushrooms
- 1 med tomato
- 3 cloves garlic, smashed
- Olive oil
- Basil
- Salt
- Angel Hair Pasta, 2 servings
Peel, seed, and chop avocado in large chunks.
Clean and chop shiitake mushrooms in half.
Clean and slice button mushrooms.
Peel and chop tomato in large chunks.
Peel, smash and chop garlic.
Heat about 1 Tbl olive oil to medium in cast iron skillet.
Sauté mushrooms; remove from skillet and set aside.
Pour 2 Tbl olive oil in skillet and sauté garlic, do not brown.
Once garlic is cooked, turn heat to low.
Return mushrooms to skillet and toss with garlic.
Add avocado and tomatoes to skillet and toss to mix well.
Season with salt and basil to taste.
Prepare two servings angel hair pasta.
Add cooked pasta to skillet and fold in with vegetables using tongs.
Serve and enjoy!
