Crispy Oyster Mushroom Pasta

Serves 1
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Directions

  1. 1Take oyster mushrooms and split them into thin strands.
  2. 2Take oyster mushrooms and split them into thin strands.
  3. 3Take oyster mushrooms and split them into thin strands.
  4. 4In a large and flat pan, add oil and then the mushrooms.
  5. 5In a large and flat pan, add oil and then the mushrooms.
  6. 6In a large and flat pan, add oil and then the mushrooms.
  7. 7Add butter and thyme to the pan with the mushrooms.
  8. 8Add butter and thyme to the pan with the mushrooms.
  9. 9Add butter and thyme to the pan with the mushrooms.
  10. 10Do not season the mushrooms with salt or move them around yet.
  11. 11Do not season the mushrooms with salt or move them around yet.
  12. 12Do not season the mushrooms with salt or move them around yet.
  13. 13Peel and mince a shallot.
  14. 14Peel and mince a shallot.
  15. 15Peel and mince a shallot.
  16. 16After a bit, start moving the mushrooms around until they are crispy and golden brown.
  17. 17After a bit, start moving the mushrooms around until they are crispy and golden brown.
  18. 18After a bit, start moving the mushrooms around until they are crispy and golden brown.
  19. 19Season the mushrooms with salt, black pepper, and a touch of vinegar.
  20. 20Season the mushrooms with salt, black pepper, and a touch of vinegar.
  21. 21Season the mushrooms with salt, black pepper, and a touch of vinegar.
  22. 22Add the minced shallots to the pan and gently sweat them.
  23. 23Add the minced shallots to the pan and gently sweat them.
  24. 24Add the minced shallots to the pan and gently sweat them.
  25. 25Deglaze the pan with white wine and reduce until nearly dry.
  26. 26Deglaze the pan with white wine and reduce until nearly dry.
  27. 27Deglaze the pan with white wine and reduce until nearly dry.
  28. 28Add chanterelles to flavor the sauce.
  29. 29Add chanterelles to flavor the sauce.
  30. 30Add chanterelles to flavor the sauce.
  31. 31Add chicken stock and reduce to a sauce consistency.
  32. 32Add chicken stock and reduce to a sauce consistency.
  33. 33Add chicken stock and reduce to a sauce consistency.
  34. 34Cook the pasta while the sauce is reducing.
  35. 35Cook the pasta while the sauce is reducing.
  36. 36Cook the pasta while the sauce is reducing.
  37. 37Add a tiny touch of cream to the sauce.
  38. 38Add a tiny touch of cream to the sauce.
  39. 39Add a tiny touch of cream to the sauce.
  40. 40To finish the sauce, kill the heat and add butter, keeping it moving in the pan to emulsify.
  41. 41To finish the sauce, kill the heat and add butter, keeping it moving in the pan to emulsify.
  42. 42To finish the sauce, kill the heat and add butter, keeping it moving in the pan to emulsify.
  43. 43Add freshly grated Parmesan and the cooked pasta to the sauce.
  44. 44Add freshly grated Parmesan and the cooked pasta to the sauce.
  45. 45Add freshly grated Parmesan and the cooked pasta to the sauce.
  46. 46Plate the pasta with the sauce and crispy mushrooms.
  47. 47Plate the pasta with the sauce and crispy mushrooms.
  48. 48Plate the pasta with the sauce and crispy mushrooms.

Ingredients

  • oyster mushrooms
  • oyster mushrooms
  • oyster mushrooms
  • oil
  • oil
  • oil
  • butter
  • butter
  • butter
  • thyme
  • thyme
  • thyme
  • shallot
  • shallot
  • shallot
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • vinegar
  • vinegar
  • vinegar
  • white wine
  • white wine
  • white wine
  • chanterelles
  • chanterelles
  • chanterelles
  • chicken stock
  • chicken stock
  • chicken stock
  • cream
  • cream
  • cream
  • Parmesan
  • Parmesan
  • Parmesan
  • pasta
  • pasta
  • pasta

Equipment

pan

Tips

  • Tearing oyster mushrooms into thin strands increases surface area for crispiness.
  • Do not season mushrooms with salt immediately; it pulls out moisture, making them chewy.
  • Kill the heat before adding butter to the sauce to emulsify it.