Ingredients
1 lb Dried Penne Pasta
8 oz Fresh Shiitake Mushrooms, sliced
4 oz Sundried Tomatoes, sliced
Fresh Oregano, chopped
1 T. Chopped Garlic                                                   
2 T. Olive Oil
Kosher Salt
White Pepper
Smoked Mozzarella, diced

Method
Cook pasta until al dente. While pasta is cooking, in a large sauté pan on medium heat, sauté mushrooms in olive oil and garlic until soft. Add sundried tomatoes and oregano. Add drained pasta and some of the pasta cooking water to sauté pan. Toss and season with salt and pepper. Spoon onto plates and sprinkle diced mozzarella over top. Optional garnish: fresh herb sprig and/or dried oregano.

Chef’s Notes: A nice little fall pasta recipe – you can substitute any of the many varieties of mushrooms that are available this time of year. If you can find some fresh Porcinis, then by all means, use them. Combining the richness of smoked mozzarella, the tanginess of preserved tomatoes with earthy flavor of the Shiitake Mushrooms; it’s hard to go wrong with this dish. There is no sauce, only a little olive oil, garlic and fresh oregano to flavor the pasta. Any leftovers can be tossed into a casserole dish and baked in a 350°f oven for 20 minutes, for a tasty variation.