We received some beautifully grown organic leeks in our Clark Farm CSA Share over the past couple of weeks, so when I noticed Yasmin Fahr published a pasta dish featuring leeks and mushrooms in this week’s NYTimes, I was intrigued. Sautéeing leeks and mushrooms then adding miso’s yumminess along with some sherry vinegar was absolutely inspired.
With my subscription to the New York Times, I am able to share this recipe. The ingredient list follows:
Miso Mushroom and Leek Pasta
Yasmin Fahr, cookbook author found in New York Times Cooking
Ingredients
- Olive oil
- Leeks
- Mushrooms (cremini, shiitake, oysters)
- Short pasta (like ziti or cavatappi)
- White miso
- Parmesan
- Sherry (or red wine) vinegar
- Fresh parsley
Four Nights A Week 
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