Serves 1
Directions
- 1Take oyster mushrooms and split them into thin strands.
- 2In a large and flat pan, add oil and then the mushrooms.
- 3Add butter and thyme to the pan with the mushrooms.
- 4Do not season the mushrooms with salt or move them around yet.
- 5Peel and mince a shallot.
- 6After a bit, start moving the mushrooms around until they are crispy and golden brown.
- 7Season the mushrooms with salt, black pepper, and a touch of vinegar.
- 8Add the minced shallots to the pan and gently sweat them.
- 9Deglaze the pan with white wine and reduce until nearly dry.
- 10Add chanterelles to flavor the sauce.
- 11Add chicken stock and reduce to a sauce consistency.
- 12Cook the pasta while the sauce is reducing.
- 13Add a tiny touch of cream to the sauce.
- 14To finish the sauce, kill the heat and add butter, keeping it moving in the pan to emulsify.
- 15Add freshly grated Parmesan and the cooked pasta to the sauce.
- 16Plate the pasta with the sauce and crispy mushrooms.
Ingredients
- oyster mushrooms
- oil
- butter
- thyme
- shallot
- salt
- black pepper
- vinegar
- white wine
- chanterelles
- chicken stock
- cream
- Parmesan
- 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.
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