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Creamy Oyster Mushroom Pasta
After a few experiments with our oyster mushroom shares this has become my favorite recipe. While the delicate blue or pink oyster mushrooms or lion’s mane mushrooms can get lost in a soup or stir fry, they take center stage here. You can add greens if you like, just make sure to cut them small and use the mildest ones available.
- About 2 teaspoons oil plus a small pat of butter
- 1 share oyster mushrooms, pulled into bite size pieces
- 2 cloves garlic, minced
- 1 handful mild, tender greens, chopped
- Splash of white wine, sweet vermouth or broth
- A couple tablespoons of cream, sour cream or crème fraiche
- Plenty of freshly grated Parmesan, Manchego or Pecorino cheese
- Zest and juice from from ½ lemon
- Salt and pepper, to taste
- 1/2 pound pasta
While pasta is boiling prepare mushrooms. Thick stemmed and hearty trumpet mushrooms can be chopped crosswise along the stem and the caps diced. For more delicate varieties, peel each individual mushroom down and away from the central base you should end up with a pile of single mushrooms and no leftover core. Keep small mushrooms whole and tear larger mushrooms into smaller pieces, again peeling apart lengthwise to include sections of the cap, stem and base. Heat oil and butter in a skillet over medium hot heat until shimmering, add mushrooms and stir to coat. Let sit about three minutes, until mushrooms are beginning to brown on the bottom. Stir in garlic and greens and cook and additional minute or two. Add a splash of white wine, vermouth or broth to the mushrooms and let the moisture simmer off. When pasta is ready, reserve about ¼ cup of pasta water and drain. Add pasta to skillet with mushrooms and stir in lemon juice and zest and cream (if using sour cream add a bit of pasta water). Stir gently to combine, adding more water if needed. Add salt and pepper to taste and lots of freshly grated cheese. Finely chopped parsley would make a great garnish, if available!
Submitted by Sara Jones