White balsamic vinaigrette, oregano, and chevre are a fantastic combination; the seasoned mushrooms are a perfect match with the tomatoes and the pasta. The chevre balances the flavors and gives it some strength. You could use the mushroom-cheese-tomato mixture to fill a tart or pie shell, a phyllo basket, or a lettuce wrap to use as hors d’oeuvres. I have also served it with the mushroom tomato and vinaigrette mixture with the chevre on the side for guests to spread and serve over fresh sliced baguettes.
For this recipe you will need White Balsamic Vinaigrette, you can find the recipe here: http://pachicom2.useitweb.com/en/recipes-2/2716-white-balsamic-vinaigrette
Cook the pasta: Bring 5 cups of water to a boil in a saucepan over high heat. Add 1 1/2 teaspoons salt, 1 1/2 teaspoons oil, and the pasta. Cook according to the package instructions until al dente. Drain the pasta, place in a bowl, add the vinaigrette, and allow to cool.
Preheat the broiler. Clean the mushrooms and cut into quarters. Place on a broiler pan and drizzle with the olive oil, oregano, 1/4 teaspoon salt, and the pepper. Broil for 7 to 8 minutes. Set aside to cool.
Prepare the vinaigrette.
Mix the tomato into the cooled mushrooms.
Remove the salt water from the pasta, add the vinaigrette and let cool.
When ready to serve, add the mushroom mixture and cheese to the pasta and toss lightly to mix. Serve.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
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