Sweet Corn and Shiitake Penne Pasta with Fresh Shishito Peppers

Dried shiitake mushrooms might not be the prettiest things you've ever seen in the grocery store, but those little guys are titans of the umami world. We start this dish off making a shiitake broth by hydrating those little titans in hot water, allowing them to seep all their flavor into the broth. We then cook down onions, garlic, and corn (more Umami please!), add that special broth back in, add some fresh thyme, and finish it all off with a little coconut milk to pump up the natural creaminess that comes from corn. Notice our green friends on the pasta? Careful! Though 9 out of 10 are very mild, there is always a chance you will get the "spicy" one. Nibble a little at a time as you eat your creamy corn pasta, they are destined for each other!