Shitake Mushrooms with Cheese Tortillini

A mushroom walks into a bar. The bartenders says, "We don't allow your kind in here." The mushrooms says, "What do you have against me? I'm a fungi!"

I told that joke as an intro to a presentation on fungus in college. Yes, I have a biology degree and all I remember is that joke.

I saw this recipe on Everyday Foods. I stopped getting the magazine and pretty much stopped recording the show but I happened across one of the Everyday Food chefs making this and thought I'd give it a try. Turns out it's almost the exact same recipe that we make with green peas instead of mushrooms (a recipe from an old Everyday Foods magazine...imagine that) .

Ingredients:

1/2 lb shitake mushrooms (sliced)

2 cloves garlic (minced), this was pretty garlicy

flat leaf parsley (a lot, chopped)

3 tbsp grated parmesan (more for top)

1 tbsp butter

1 package cheese tortellini

Heat a bit of oil in a pan, add mushrooms and soften, add garlic, stir, add 3/4 cup water and season with salt and pepper. Let reduce for 5 minutes.

Make tortellini per package instructions.

Add cooked pasta, parsley, parmesan and butter. Toss and serve with parmesan sprinkled on top.