Photo courtesy of Laurie Smith
The earthy mushrooms and their perfumed broth pair well with a whole wheat or whole grain pasta or rice. There is a depth of flavor that has hints of cannabis and rosemary along with the subtle and fantastic flavor of the sautéed leeks and carrots. If you must have a meat or poultry, add cooked chicken in step 2.
½ oz. dried shitake mushrooms
4-6 tablespoons canna-olive oil. If more oil is needed, use unmedicated oil.
2 leeks, rinsed and chopped, do not use tough green tops
2 medium carrots, peeled and sliced
2 garlic cloves, peeled and thinly sliced
2 lbs. assorted mushrooms, cut into uniform sizes
2 tablespoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon pepper
16 oz. pasta of any shape.
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