Serves 1
Directions
- 1Split oyster mushrooms into thin strands.
- 2Add a little bit of oil to a large and flat pan.
- 3Add the torn mushrooms to the pan.
- 4Add a little bit of butter and some thyme to the pan.
- 5Cook the mushrooms without seasoning or moving them around initially.
- 6After a bit, start moving the mushrooms around until crispy and golden brown.
- 7Season the mushrooms with salt and black pepper.
- 8Add a touch of champagne vinegar to the mushrooms.
- 9Remove the mushrooms from the pan once finished.
- 10Peel and mince a shallot.
- 11Add the minced shallots to the pan and gently sweat them.
- 12Deglaze the pan with a little bit of white wine.
- 13Let the wine reduce until nearly dry.
- 14Chop the chanterelle mushrooms.
- 15Add the chopped chanterelles to the pan and gently start them.
- 16Add chicken stock to the pan.
- 17Reduce the sauce to a sauce consistency.
- 18While the sauce is reducing, cook the pasta by adding salt to boiling water and then the pasta.
- 19Add a tiny touch of cream to the sauce.
- 20Kill the heat and add some butter to finish the sauce, keeping it moving to emulsify.
- 21Add some freshly grated Parmesan to the sauce.
- 22Add the cooked pasta to the sauce and mix.
- 23Add more freshly grated Parmesan to the pasta.
- 24Plate the pasta.
- 25Top with the crispy mushrooms to finish.
Ingredients
- oyster mushrooms
- oil
- butter
- thyme
- salt
- black pepper
- champagne vinegar
- 1 shallot
- Chantrelles
- chicken stock
- cream
- Parmesan
- pasta
Equipment
large and flat pankniveschopping boardtongssheet panbowlplate
Tips
- Tearing the mushrooms increases surface area for crispiness.
- Do not season mushrooms with salt right away to prevent them from sweating and becoming chewy.
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