Orecchiette Pasta with Mushrooms à la Bordelaise, Cherry Tomatoes, Feta and Toasted Pecans

Course Appetizers

Ingredients in this Recipe

1 pound orecchiette pasta, or other small shape
1 recipe Mushrooms à la Bordelaise (see below)
16 20 cherry or grape tomatoes, halved
2 cloves of garlic, smashed
2 thyme branches
2/3 cup olive oil
3 tablespoons fresh parsley, coarsely chopped
3/4 pound whole white or brown mushrooms
4 ounces feta, cut into ½ inch cubes
Chopped chives, to taste (optional)
Red wine vinegar, or lemon juice, to taste
Salt
½ cup pecan pieces, toasted (I put them on a lower shelf while broiling the mushrooms.)

See Full Recipe at Food52