Zucchini-Mushroom Linguine

By Tufgrlz

Ingredients

• 1 1 1 pkg fresh shitake mushrooms
• 1/3 1/3 1/3 cup EVO
• 2 2 2 T lemon juice
• 1/2 1/2 1/2 shallot, minced
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp ground pepper
• 1 1/2 1 1/2 1/2 lb small zucchini
• 3 3 3 T thinly sliced chives
• 3 3 3 T chopped fresh basil
• 1/3 1/3 1/3 cup chopped toasted, salted pecans
• Freshly grated pecorino or Parm cheese

Preparation

Step 1

Cut stems from mushrooms and, if desired, reserve for another use. Cut mushroom caps into thin slices. Whisk together olive oil and next 4 ingredients in a large bowl. Stir in mushrooms; let stand 10 minutes.

Meanwhile, cut zucchini lengthwise into 1/8 to ¼ inch thick slices. Stack 2 or 3 slices on a cutting board and cut lengthwise into thin strips – similar to linguine. Repeat until all zucchini is sliced.

Toss zucchini in olive oil mixture. Let stand 20 minutes, stirring occasionally. Fold in chives and basil. Transfer to a serving platter, sprinkle with pecans and cheese – serve immediately.