oyster mushrooms with pasta

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This morning at the farmers’ market a lovely young chap from Raglan was selling oyster mushrooms, both fresh & dried. I asked about cooking them & he made them sound so delicious that I just had to buy a bag of fresh mushrooms (about 100g) & put them in my saddlebags, to be joined by all manner of other nice things (including cherry tomatoes, dwarf beans (our runner beans are still going, but the dwarf ones we put in were a bit of a disappointment), Purple Heart spuds, peppers, blueberries, & Guide biscuits). And as I biked home, I considered dinner…

… and decided on pasta with mushrooms, roast tomatoes, & beans.

First, I put the cherry tomatoes into an oven dish & tossed them with salt, pepper & a little olive oil before leaving them to roast at 200 degrees Celsius. Next I sliced the beans (using my nifty little bean-slicer-thingy) & put a big pot of water on to boil for the spaghetti. Because I was using the bought, dried variety I figured the pasta should be cooked at the same time as the beans (this is important as the husband doesn’t like his beans ‘squeaky’).

Once the beans were also set on the heat, I melted 50g butter in a heavy frying pan & – as instructed by the grower 🙂 – tore the mushrooms into smaller pieces: you tear along the line of the gills so that the texture is retained. They softened quite quickly, at which point I added 125g sour cream and the leaves from 3-4 sprigs of lemon thyme; the mix needed thinning with a little water.

Everything was done at the same time (doesn’t always happen!). I drained the pasta & returned it to the pan, then poured in the creamy oyster sauce & mixed everything together quickly before dividing it between 4 plates (along with the drained beans) & topping each mound of pasta with some cherry tomatoes, the juice from the tomato dish, & a goodly helping of finely grated parmesan.

Delightful! I’ll be buying more of those mushrooms sometime Real Soon!!

 

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