Crispy Oyster Mushroom Pasta

Name: Crispy Oyster Mushroom Pasta
Cuisine: Italian
Ingredients: oyster mushrooms; oil; butter; thyme; salt; black pepper; champagne vinegar; 1 shallot; Chantrelles; chicken stock; cream; Parmesan; pasta

Serves 1

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Crispy Oyster Mushroom Pasta

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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.

Crispy Oyster Mushroom Pasta

Serves 1

instagram.com

Crispy Oyster Mushroom Pasta

instagram.com

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.