Ontario mushrooms are the starts in this pasta appetizer, so use a variety for maximum impact. Leave small mushrooms whole and slice large ones.

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Servings: 6 appetizers


  • 6 sheets lasagna
  • 1/3 cup (75 mL) extra-virgin olive oil
  • 2 shallots, sliced
  • 2 cloves Ontario Garlic, minced
  • 12 oz (375 g) mixed Ontario Mushrooms (crimini, shiitake, oyster and white button - remove woody stems from shiitake mushrooms), thickly sliced
  • 2 tbsp (25 mL) balsamic vinegar
  • 8 Ontario Greenhouse Cherry Tomatoes, quartered
  • 1/2 tsp (2 mL) dried basil
  • Salt and freshly grated black pepper
  • 1/3 cup (75 mL) chopped fresh parsley
  • 12 curls freshly shaved Asiago or Parmesan cheese


Cook pasta in boiling water until tender.

Meanwhile, in large nonstick skillet, heat 1/4 cup (50 mL) of the oil over medium-high heat. Add shallots, garlic and mushrooms; cook for 2 to 3 minutes or until slightly softened. Stir in vinegar and tomatoes; heat just until warm. Remove from heat. Season with basil and salt and pepper to taste.

To serve, drain pasta well in colander and toss with remaining 2 tbsp (25 mL) oil. Loosely fold 1 lasagna noodle in each shallow flat soup bowl or dinner plate. Scatter mushroom mixture over top. Sprinkle with parsley; garnish with shaved cheese. Serve immediately.