Capon's Summer Corn Mushroom Pasta

Capon's Summer Corn Mushroom Pasta


3 ears of summer corn
1/2 lb shiitake mushrooms
1/2 lb oyster mushrooms
1 finger chili minced
6 cloves garlic shaved
4 scallions chopped
1 box of rigatoni
2 TBSP fresh thyme
1 cup EVOO
3 TBSP butter (optional)
Shaved parmesan


1) Cut corn off the cob. Remove stems off shiitake mushrooms and julienne. Remove stems from oyster mushrooms and break apart the petals
2) Put pot of water on stove, season with salt and add corn cobs for extra flavor. Remove corn cobs after ten minutes and cook pasta until al dente once water comes to a boil
3) Heat up EVOO on stove, sauté mushrooms until golden brown then add the shaved garlic. Cook for a few minutes until garlic becomes golden. Add corn and chilis. Let cook for a few minutes, add fresh thyme and season with salt and pepper
4) Once pasta is al dente, remove pasta from water and put in pan with mushrooms and corn. Add pasta water as needed. Finish with butter & shaved parmesan. Before serving finish with chopped scallions and shaved parmesan

Serve and enjoy!

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