Crispy Oyster Mushroom Pasta
Serves 1
Directions
- 1Take some oyster mushrooms and split them into thin strands.
- 2Add oil to a large and flat pan.
- 3Add the prepared mushrooms to the pan.
- 4Add a little bit of butter and some thyme to the pan.
- 5Cook the mushrooms until they are crispy and golden brown, moving them around occasionally.
- 6Once most moisture is gone, season the mushrooms with salt and black pepper.
- 7Add a touch of your favorite vinegar to the mushrooms (sherry works well, but champagne is also used here).
- 8Remove the mushrooms from the pan and set aside.
- 9Peel and mince a shallot (or your favorite aromatics).
- 10Add the minced shallots to the same pan.
- 11Gently sweat the shallots.
- 12Deglaze the pan with a little bit of white wine and reduce until nearly dry.
- 13Mince the chanterelles.
- 14Add the minced chanterelles to the pan and gently sweat them.
- 15Add chicken stock to the pan.
- 16Reduce the sauce to a sauce consistency.
- 17While the sauce is reducing, cook your pasta in a separate pot of salted boiling water.
- 18Add a tiny touch of cream to the sauce.
- 19Kill the heat and add some butter to the sauce, keeping it moving in the pan to emulsify.
- 20Add some freshly grated Parmesan to the sauce.
- 21Add the cooked pasta to the sauce.
- 22Mix the pasta with the sauce and add more freshly grated Parmesan.
- 23Plate the pasta with all of the sauce.
- 24Top with the crispy mushrooms to finish.
Ingredients
- Oyster mushrooms
- Oil
- Butter
- Thyme
- Salt
- Shallot
- White wine
- Chantrelles
- Chicken stock
- Pasta
- Cream
- Parmesan
- Black pepper
- Champagne vinegar
Equipment
Large and flat panSaucepanKnifeCutting boardSpatulaTongsPlateGrater
Tips
- Tearing mushrooms increases their surface area, allowing more water to be released and making them crispier.
- Do not season mushrooms with salt immediately, as their high water content will cause them to sweat and become chewy. Season only after most of the moisture has been pulled out.
- Mounting the sauce with butter (Monter au Beurre) by keeping it moving in the pan emulsifies the sauce.
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