Pennette With Wild Mushrooms
Living in Oregon, Darryl and Sarah Joannides are surrounded by wild mushrooms: shiitakes, Portobellos and oyster mushrooms are staples, and chanterelles, chicken-of-the-woods and lobsters add seasonal variety. Darryl never salts mushrooms, because they'll absorb too much of the seasoning. Instead, he uses Pecorino cheese here to flavor the dish.
Slideshow: Fast Weekday Pastas