Crispy Oyster Mushroom Pasta

Serves 1
instagram.com

Directions

  1. 1Take some oyster mushrooms and split them into thin strands.
  2. 2Add oil to a large and flat pan.
  3. 3Add the prepared mushrooms to the pan.
  4. 4Add a little bit of butter and some thyme to the pan.
  5. 5Cook the mushrooms until they are crispy and golden brown, moving them around occasionally.
  6. 6Once most moisture is gone, season the mushrooms with salt and black pepper.
  7. 7Add a touch of your favorite vinegar to the mushrooms (sherry works well, but champagne is also used here).
  8. 8Remove the mushrooms from the pan and set aside.
  9. 9Peel and mince a shallot (or your favorite aromatics).
  10. 10Add the minced shallots to the same pan.
  11. 11Gently sweat the shallots.
  12. 12Deglaze the pan with a little bit of white wine and reduce until nearly dry.
  13. 13Mince the chanterelles.
  14. 14Add the minced chanterelles to the pan and gently sweat them.
  15. 15Add chicken stock to the pan.
  16. 16Reduce the sauce to a sauce consistency.
  17. 17While the sauce is reducing, cook your pasta in a separate pot of salted boiling water.
  18. 18Add a tiny touch of cream to the sauce.
  19. 19Kill the heat and add some butter to the sauce, keeping it moving in the pan to emulsify.
  20. 20Add some freshly grated Parmesan to the sauce.
  21. 21Add the cooked pasta to the sauce.
  22. 22Mix the pasta with the sauce and add more freshly grated Parmesan.
  23. 23Plate the pasta with all of the sauce.
  24. 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.
Crispy Oyster Mushroom Pasta | Clip Recipe