# Crispy Oyster Mushroom Pasta

This is a versatile and easy-to-make dish, hard to fail, that results in a slightly different tasty outcome every time you cook it.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- Oyster mushrooms
- Oil
- Butter
- Thyme
- Salt
- Shallot
- White wine
- Chantrelles
- Chicken stock
- Pasta
- Cream
- Parmesan
- Black pepper
- Champagne vinegar

## Instructions

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

## Equipment

- Large and flat pan
- Saucepan
- Knife
- Cutting board
- Spatula
- Tongs
- Plate
- Grater

## 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.

## Source

- Original video: https://www.instagram.com/reel/DRI1r7djBzZ/?igsh=cnN5bWcxNmEyZjBw
- Recipe page: https://www.cliprecipe.com/recipe/355ba73f-4a09-496d-8a52-47b9267f85f7
- Extracted: 2025-12-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt