Today's post is going to be one of my more favorite recipes I have come up with thus far. Now, a lot of people don't like mushrooms, but for me personally mushrooms are truly an amazing thing. There are many different types of mushrooms, from your garden variety white or "button" mushrooms to your mildly flavored Enoki, which have significant anti-cancer and immune-enhancing effects. Now, I did read, on a medical site, that our garden variety white or "button" mushrooms (Portobello and Crimini mushrooms are the same species) do contain some natural carcinogens. It is unknown just how dangerous these natural toxins are and it is suggested that if you do eat these varieties that you not eat them raw, always cook them thoroughly to break down any possible natural toxins. Other types of mushrooms such as Shiitake, Cordyceps, Maitake, or Reishi have been proven to have many types of possible medical uses from encouraging the body to absorb cholesterol and lower the amount circulating in the blood to inhibiting the growth of some malignant tumors. So, I hope these words might convince some of our mushroom "haters" to look a little more closely at the health effects mushrooms have and maybe change their outlook on one of our world's most tasty treats. So here is my recipe, please enjoy. :)

Roasted Mushroom Pasta

     Ingredients:

          1/2 lbs Shiitake Mushrooms

          1/2 lbs Baby Bella Mushrooms

          1/2 lbs Button Mushrooms

          1 lbs Your Favorite Pasta (in this case I used shells)

          1 tbsp Italian Seasoning

          1 clove Garlic

          1 small Onion

          1/4 cup Parmesan-Romano Cheese

          6 tbsp Olive Oil

          Salt and Pepper

     Directions:

           Place mushrooms on roasting pan, sprinkle with Italian seasoning, salt and pepper, and cover with 4 tbsp of olive oil. Using your hands roll mushrooms around and completely cover with olive oil. Place in 350 degree oven and roast for 20 minutes stirring after 10. Finely chop onion and garlic add salt and pepper then sauté in 2 tbsp of olive oil... once sautéed add to mushrooms for the last 5 minutes of roasting. Boil your favorite pasta until preferred doneness, drain and add mushroom, garlic, and onion mixture. Mix in Parmesan-Romano cheese and enjoy. :)