The PASTA WITH PLEUROTUS (OYSTER) MUSHROOMS is a simple and flavorful first course, perfect to serve on many occasions, especially when you don’t have wild mushrooms but still want to enjoy a high-quality dish. These mushrooms, though cultivated, are truly tasty and retain a meaty texture even after cooking, which makes them excellent to the palate and pleasant to the nose.
Preparing this dish requires no effort, because cleaning and preparing the mushrooms is very easy and takes little time.
I recommend flavoring the sauce well with fresh garlic and parsley, which enhance the taste of the pleurotus, and don’t be stingy, once cooked, with the Parmesan, which pairs wonderfully. For the type of pasta I suggest pappardelle, which go well with chunked mushrooms, but I leave the choice to you, as short pasta or thick spaghetti also work well.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 23 oz egg pappardelle
- 18 oz Pleurotus (oyster) mushrooms
- 1 clove garlic
- 1/3 cup white wine
- to taste extra-virgin olive oil
- to taste salt
- 1/3 cup grated Parmesan cheese
- 1 bunch parsley
TOOLS FOR OYSTER MUSHROOM PASTA
- 1 Frying pan
- 1 Pot
- 1 Cutting board
PREPARATION: OYSTER MUSHROOM PASTA
The preparation of PASTA WITH PLEUROTUS (OYSTER) MUSHROOMS is very easy and quick.
Clean the pleurotus mushrooms by separating the tougher stems from the cluster and remove any traces of soil. Rinse them quickly under running water or, even better, wipe them with a damp cloth. Then cut them into strips.
In a large frying pan put a generous drizzle of oil, the garlic clove and part of the chopped parsley, including the stems. Sauté everything over low heat for a few minutes, add the mushrooms and let them flavor for 10 minutes.
Deglaze with the white wine, let it evaporate and season with salt. Cover with a lid and cook for another 10 minutes over low heat, adding a little water if they become too dry.
Meanwhile, boil the pasta in plenty of salted water; I chose egg pappardelle, but you can use the pasta you prefer.
Drain the pasta while still al dente into the pan with the sauce, add a few ladles of the starchy cooking water and finish cooking.
With the heat off, add the Parmesan, the chopped parsley and toss well until you create a thick creamy sauce that coats the pasta.
Plate the PASTA WITH PLEUROTUS (OYSTER) MUSHROOMS and enjoy it hot.
