The Ontario Table

For Lynn, food, wine and travel are a delicious way to communicate that personal ‘sense of place’ that exists in each destination.

Shiitake Skillet Garlic Pasta

The shy little mushrooms that sit on your grocers’ shelves are truly nutrition-packed morsels. Low in calories, just five mushrooms provide plenty of B complex vitamins, vitamin D, minerals, antioxidants and fibre for your daily diet. Better yet, Ontario-grown mushrooms are available year round (and, Ontarians produce more mushrooms than any other province in Canada!). Celebrate the savoury, rich flavour of fresh mushrooms in this fantastic Shiitake Skillet Garlic Pasta recipe. Enjoy!


1 pound (0.45 kg) artisan homemade pasta
1 tablespoon (15 mL) Ontario extra virgin canola oil
1 tablespoon (15 mL) farm-fresh butter
1 pound (0.45 kg) Ontario shiitake mushrooms, sliced
1 head garlic, whole cloves peeled
1 shallot, minced
1 cup (250 mL) dry white Ontario wine
½ cup (125 mL) Ontario Parmesan cheese, grated
1 tablespoon (15 mL) fresh parsley, minced
Ontario salt
Parmesan shavings for garnish


Bring a pot of salted water to boiling. Warm oil and butter in a large skillet. Add mushrooms and whole garlic cloves, and cook on high for 3 minutes or until soft. Remove mushrooms and set side. Add shallots to the garlic cloves in the skillet and sauté until shallots are wilted, about 3 minutes. Add garlic and shallots to mushrooms, and to the skillet add white wine: reduce to ¼ cup (60 mL), about 10 minutes.

Meanwhile, add pasta to the boiling water. Bring back to a boil and reduce heat to simmer. Cook according to package directions.

When pasta is almost cooked, remove it from the boiling water with tongs and transfer it to the skillet along with mushrooms, garlic, and shallots. Swirl the pasta to mix completely. Add grated Parmesan, and parsley. Season and mix well. Divide pasta among 4 dinner plates and garnish with Parmesan shavings. Serves 4.


Ontario Table

Recipe courtesy of the Ontario Table’s ezine, $10 Challenge: A Year of Eating Local, November edition, by Lynn Ogryzlo. Find more great recipes, featuring the best local food from across the province, in the Ontario Table—available on the Green Living Marketplace.