Ingredients
- Pack of linguine
- Oyster mushrooms (two large bunches)
- 1 cup cream
- 3 crushed garlic cloves
- 3 tbsp butter divided
- Olive oil
- 1/2 cup Parmesan
- S&P
- Half a lemon
- Thyme
- Dashes of white wine
- Italian Parsley
Directions
- Boil water and add salt then the linguine.
- Heat a large pan on medium high and add oil and 1 tbsp of butter. Brown mushrooms in two batches (add a second tbsp of butter for the second batch). Set aside and toss with sea salt.
- Add 1 tbsp butter, garlic and thyme to the pan.
- Deglaze with white wine.
- Stir in cream.
- Stir in the Parmesan.
- Pour the mushrooms back in with their juices.
- Squeeze in lemon… not sure if this is really necessary. I’ll probably skip this step next time.
- Crack a generous amount of black pepper over it.
- When it starts to gently bubble, add the pasta. Stir to coat.
- Serve garnished with parsley for good health.
I came up with this recipe because my grocery store was selling beautiful clumps of oyster mushrooms which I like to tear by hand. I time the pasta so that I can use tongs to transfer it into the sauce pan. I find that adds the right amount of salt water without the trouble of straining it in a colander and reserving pasta water.
Fungus? No Fungyou!
I think the lemon would be great to cut through some of the richness and savoryness. Not that I have a problem with any of that, it looks great.
I feel like the wine added enough acidity for me. But I also like lemon brightening up a creamy dish. No wrong way to do it.
A priest, a minister, and a rabbit walk into a bar and order beers.
The bartender says “sorry, before I can serve you, our insurance policy says I have to get your blood type in case of an unfortunate accident requiring hospitalization.”
The priest shrugs, and says “I’m type A.” The minister says “my blood type is AB.”
The rabbit says I’m a Type O.
I’d eat that.
I like the tonged drippings to add pasta water to a sauce as opposed to saving pasta water. I have (more often than I will admit to) drained the pasta and then remembered I needed a half cup of reserved water, or whatever. Also anything with 1 cup cream has got to be good!
I really like my pasta pot with a nesting basket, because I can pull the pasta out of the water and then have easy access to as much starchy water as I need.
I like the idea of those but mine shreds up my sponge when I clean it. I still use it when I make bone broth (which isn’t as often as pasta) and sacrifice my sponge ☠️
Yum! I will definitely try this.
Very nice
Super timely, thanks, because we have a gang of vegetarians coming over this weekend. For them I normally make a cheese lasagna or cheese tortellini or something, but this will vary the menu a little bit.