A Mid-Summer Night's Pasta

Mushroom Marinade
1/4 Cup Balsamic Vinegar
2 Tbsp Olive Oil
1 Tbsp Garlic Powder
A dollop of Hearty German Style Mustard
2 Cloves Garlic Thinly Sliced
1 tsp fresh Coriander Seeds
1 Tsp salt
Fresh Ground Black Pepper

Mix ingrediants for marinade. Pop those coriander seeds open with your fingers or with a mortar & pestle. Add the Portabellas (see below). Let sit for 1/2 an hour.

Pasta
2 Cups Whole Grain Rotini
1 Cup Fresh Cherry Tomatoes
1/2 Cup Sun Dried Tomatoes
1 Cup Chicken Stock
1/2-3/4 Cup Freshly Grated Parmesan (we go heavy on the cheese)
12 or so Fresh Basil Leaves ripped up with your hands
Extra Virgin First Press Olive Oil
6-10 Baby Portobella Mushrooms
Small Package of Italian Sausage (optional)

Simmer the Sun Dried Tomatoes in the Chicken Stock until well absorbed.
Brown the Italian Sausage and drain. Add some Oregano if it needs some spicing up.
Pre-heat a grill or broiler to cook the mushrooms.
Boil some salted water for the rotini.
Grill the mushrooms for 8-10 minutes. Scrape out all of the marinade with a rubber spatula and fill the hollows of the mushrooms.

Combine rotini, sausage, grilled mushrooms, parmesan, cherry tomatoes, sun dried tomatoes, basil, more black pepper, and drench with olive oil. Toss and serve with a salad.