Crispy Oyster Mushroom Pasta

Serves 1
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Directions

  1. 1Split oyster mushrooms into thin strands.
  2. 2Split oyster mushrooms into thin strands.
  3. 3Split oyster mushrooms into thin strands.
  4. 4Add a little bit of oil to a large and flat pan.
  5. 5Add a little bit of oil to a large and flat pan.
  6. 6Add a little bit of oil to a large and flat pan.
  7. 7Add the torn mushrooms to the pan.
  8. 8Add the torn mushrooms to the pan.
  9. 9Add the torn mushrooms to the pan.
  10. 10Add a little bit of butter and some thyme to the pan.
  11. 11Add a little bit of butter and some thyme to the pan.
  12. 12Add a little bit of butter and some thyme to the pan.
  13. 13Cook the mushrooms without seasoning or moving them around initially.
  14. 14Cook the mushrooms without seasoning or moving them around initially.
  15. 15Cook the mushrooms without seasoning or moving them around initially.
  16. 16After a bit, start moving the mushrooms around until crispy and golden brown.
  17. 17After a bit, start moving the mushrooms around until crispy and golden brown.
  18. 18After a bit, start moving the mushrooms around until crispy and golden brown.
  19. 19Season the mushrooms with salt and black pepper.
  20. 20Season the mushrooms with salt and black pepper.
  21. 21Season the mushrooms with salt and black pepper.
  22. 22Add a touch of champagne vinegar to the mushrooms.
  23. 23Add a touch of champagne vinegar to the mushrooms.
  24. 24Add a touch of champagne vinegar to the mushrooms.
  25. 25Remove the mushrooms from the pan once finished.
  26. 26Remove the mushrooms from the pan once finished.
  27. 27Remove the mushrooms from the pan once finished.
  28. 28Peel and mince a shallot.
  29. 29Peel and mince a shallot.
  30. 30Peel and mince a shallot.
  31. 31Add the minced shallots to the pan and gently sweat them.
  32. 32Add the minced shallots to the pan and gently sweat them.
  33. 33Add the minced shallots to the pan and gently sweat them.
  34. 34Deglaze the pan with a little bit of white wine.
  35. 35Deglaze the pan with a little bit of white wine.
  36. 36Deglaze the pan with a little bit of white wine.
  37. 37Let the wine reduce until nearly dry.
  38. 38Let the wine reduce until nearly dry.
  39. 39Let the wine reduce until nearly dry.
  40. 40Chop the chanterelle mushrooms.
  41. 41Chop the chanterelle mushrooms.
  42. 42Chop the chanterelle mushrooms.
  43. 43Add the chopped chanterelles to the pan and gently start them.
  44. 44Add the chopped chanterelles to the pan and gently start them.
  45. 45Add the chopped chanterelles to the pan and gently start them.
  46. 46Add chicken stock to the pan.
  47. 47Add chicken stock to the pan.
  48. 48Add chicken stock to the pan.
  49. 49Reduce the sauce to a sauce consistency.
  50. 50Reduce the sauce to a sauce consistency.
  51. 51Reduce the sauce to a sauce consistency.
  52. 52While the sauce is reducing, cook the pasta by adding salt to boiling water and then the pasta.
  53. 53While the sauce is reducing, cook the pasta by adding salt to boiling water and then the pasta.
  54. 54While the sauce is reducing, cook the pasta by adding salt to boiling water and then the pasta.
  55. 55Add a tiny touch of cream to the sauce.
  56. 56Add a tiny touch of cream to the sauce.
  57. 57Add a tiny touch of cream to the sauce.
  58. 58Kill the heat and add some butter to finish the sauce, keeping it moving to emulsify.
  59. 59Kill the heat and add some butter to finish the sauce, keeping it moving to emulsify.
  60. 60Kill the heat and add some butter to finish the sauce, keeping it moving to emulsify.
  61. 61Add some freshly grated Parmesan to the sauce.
  62. 62Add some freshly grated Parmesan to the sauce.
  63. 63Add some freshly grated Parmesan to the sauce.
  64. 64Add the cooked pasta to the sauce and mix.
  65. 65Add the cooked pasta to the sauce and mix.
  66. 66Add the cooked pasta to the sauce and mix.
  67. 67Add more freshly grated Parmesan to the pasta.
  68. 68Add more freshly grated Parmesan to the pasta.
  69. 69Add more freshly grated Parmesan to the pasta.
  70. 70Plate the pasta.
  71. 71Plate the pasta.
  72. 72Plate the pasta.
  73. 73Top with the crispy mushrooms to finish.
  74. 74Top with the crispy mushrooms to finish.
  75. 75Top with the crispy mushrooms to finish.

Ingredients

  • oyster mushrooms
  • oyster mushrooms
  • oyster mushrooms
  • oil
  • oil
  • oil
  • butter
  • butter
  • butter
  • thyme
  • thyme
  • thyme
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • champagne vinegar
  • champagne vinegar
  • champagne vinegar
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • Chantrelles
  • Chantrelles
  • Chantrelles
  • chicken stock
  • chicken stock
  • chicken stock
  • cream
  • cream
  • cream
  • Parmesan
  • Parmesan
  • Parmesan
  • pasta
  • pasta
  • 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.