Grey Oyster Recipes

OYSTER MUSHROOM AND SPINACH ORECCHIETTE WITH GARLIC AND LEMON

OYSTER MUSHROOM AND SPINACH ORECCHIETTE WITH GARLIC AND LEMON

Oyster Mushroom and Spinach Orecchiette with Garlic and Lemon

This pasta is light and refreshing with the bright flavours of garlic and lemon. Meaty oyster mushrooms add a savoury note and heartiness to the dish while spinach keeps it fresh and colourful. Orecchiette pasta works well in this recipe, but can be substituted with any pasta shape, or variety, such as whole wheat or gluten-free.

Course: Lunch, Dinner
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Prep Time: 15 
Cook Time: 10 
Total Time: 25 
Servings: 4-6

Ingredients

  • ¼ cup + 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 14 ounces oyster mushrooms, chopped
  • 6 ounce bag fresh spinach leaves (about 4 cups)
  • 1 pound orecchiette pasta, cooked according the package directions
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • Shaved Parmesan for serving, optional

Instructions 

  1. Pour ¼ cup of the olive oil in a small saucepan and heat until warm over low heat, about 2 minutes. Only warm the oil, do not allow it to bubble or simmer. Remove from the heat and add the garlic cloves. Let sit for at least 30 minutes, stirring occasionally.
  2. Heat the remaining tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high. Add the mushrooms and cook for 3 minutes, until they become tender and liquid becomes visible in the pan. Add half of the spinach and cook for 2 more minutes, until wilted.
  3. Stir in the pasta and cook for 1 more minute. Remove from the heat and stir in the remaining spinach. It will wilt only slightly. Next, discard the garlic cloves and pour the oil over the pasta. Add the lemon zest, lemon juice, salt, and pepper. Toss all ingredients to mix well.
  4. Serve warm, sprinkled with Parmesan cheese.

Notes

  • For a gluten-free version, use a rice pasta.
  • Preparation time 15 mins, plus time to infuse olive oil.

Nutritional Values

Calories 414 % Daily Value
Total Fat 13 g
17%
Carbohydrate 64 g
23%
Fiber 5 g
18%
Sugar 3.3 g
7%
Sodium 421 mg
18%
Protein 13 g
26%

Recipe by – Mushroom Council – www.mushroomcouncil.com

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