Whether you’re a seasoned foodie or a curious beginner, there’s something truly magical about the world of mushrooms. From earthy flavors to health benefits, fungi are some of nature’s most versatile and delicious ingredients. In this blog, we’ll explore the incredible variety of edible mushrooms, share mouthwatering recipes, and dive into the science behind why these humble little fungi are so good for you. So, grab your favorite mushroom and join us as we take a fun-filled, flavorful journey through the fascinating world of fungi!
Pasta with Oyster Mushrooms, Garlic and Truffle Oil
This flavoursome pasta with oyster mushrooms, garlic and a touch of truffle oil is a perfect way to bring out the rich, umami flavour of the oyster mushroom. The dish is easy to make, but it has a luxurious feel with the combination of garlic, creamy cheese and the delicate truffle flavour. Perfect for a cosy evening or dinner with friends.
Ingredients (for 2 people):
- 200g pasta (e.g. tagliatelle or spaghetti)
- 150g oyster mushrooms, torn into pieces
- 2 cloves of garlic, finely chopped
- 2 tablespoons of olive oil
- 1 tablespoon truffle oil (optional, but delicious!)
- 50g Parmesan cheese, grated
- 1/4 cup white wine (optional)
- Salt and pepper to taste
- Fresh herbs for garnish (e.g. parsley or thyme)
Preparation:
- Cook the pasta: Bring a large pan of water to the boil, add a pinch of salt and cook the pasta according to the instructions on the packet. Drain the pasta, but save some cooking water (about 1/2 cup) for later.
- Fry the oyster mushrooms: Heat the olive oil in a large pan over medium-high heat.
- Add the oyster mushrooms and fry for 5-7 minutes until golden brown and crispy. Stir frequently so they don’t burn.
- Add the garlic: Add the chopped garlic to the oyster mushrooms and fry for another 1-2 minutes, until the garlic is fragrant. Be careful not to burn the garlic, as it will become bitter.
- Deglaze with white wine (optional): If using white wine, add it to the pot and cook for a minute or two until the alcohol has evaporated and the wine has reduced slightly.
- Mix the pasta: Add the cooked pasta to the pan with the oyster mushrooms and mix well. If necessary, add a little of the reserved cooking water to help the pasta bind nicely with the sauce.
- Finish with truffle oil and cheese: Reduce the heat to low and add the truffle oil, followed by the grated Parmesan cheese. Mix everything well, so that the cheese melts and the pasta gets a creamy texture. Season with salt and pepper.
- Serve and garnish: Serve the pasta immediately, garnish with some fresh herbs of your choice (such as parsley or thyme) and an extra drizzle of truffle oil if you like a more intense flavour.
- Tip: For an extra luxurious twist, you can also add a little lemon juice or lemon zest for a fresh flavour that goes well with the umami of the oyster mushrooms.