This weeks market meal is inspired by the wonderful chorizo that Isabel Mendez, who sells those great tamales at the market, is selling. I love chorizo, so smoky and spicy. And to counter act the spice of the chorizo I purchased some shiitake mushrooms from Mississippi Natural products and to balance out the low tones of the chorizo and the mushrooms I used some goat cheese form the Royals. The goat cheese gives it a little kick.
I used orechiette because they sort of mimic the shapes of the mushroom caps and the sliced chrizo. I also like it because the sauce gets in the little scoops.
So here we go....
1 pound chriozo, sliced
2 pints shiitake mushrooms
1 pk goat cheese
3/4 cup olive oil
1/2 pound orecchiette
In a large skillet, saute the chrizo in the olive oil until nicely caramelized
add the mushrooms. While this is cooking boil your pasta. Follow directions on pkg. Just remember to really season the water with salt and not to over cook it. You want a nice texture to the pasta you don't want it to turn to mush.
Add the cooked pasta to the skillet with the chorizo and mushrooms. Add a little pasta water also, this helps create a sauce.
And to finish it all off, break up the goat cheese into chunks. The goat cheese will melt and coat the pasta with creamy yummy-ness.