Mar 17, 2014

Tagliatelle with oyster mushrooms


I got these strange and beautiful mushrooms on Saturday and all Sunday morning I was thinking what to do with them. I try not store in the fridge any kind of mushrooms for more than 24 hours and these caps looked especially sensitive so something had to be done. I thought I'd make a mushroom soup... Hania answered she'd just have pasta instead. Well...that's no fun. So I made pasta with the oysters, added onions...and everybody was happy. Oh yes...we were...

Recipe by Gray Apron
time: 30 minutes

 ingredients 
225 g (1/2 lb) tagliatelle
300 g (11 oz) oyster mushrooms
1 medium garlic clove, with skin, cut in half
3 medium onions, peeled and thinly sliced
1/2 teaspoon dry thyme
4 Tablespoons parsley, chopped
6 Tablespoons olive oil, quantity divided in half
1/2 teaspoon salt (or more), quantity divided in half
1/8 teaspoon pepper, preferably white


 instructions 
Wash and pat dry the mushrooms. Using a big knife, slice them thin along the gills. On a large skillet, heat half the oil on medium high for 2 minutes, add garlic. After 1 minute, add mushrooms and sauté for 15-20 minutes, adding boiling water as necessary (about 1/2 cup), 1/4 teaspoon salt half way through cooking and pepper with parsley at the end. Remove garlic. Adjust seasoning.

Meanwhile...on another large skillet, heat 3 Tablespoons oil on medium high. Add onions and thyme and sauté for 10 minutes, adding 1/4 teaspoon salt half way through cooking. Don't allow any color change; according to Italian chefs, it's bad for you. Adjust seasoning.

Throw onions together with the mushrooms and let the skillet sit on the lowest heat...

Meanwhile...cook pasta in a large quantity of salted (extra salt) water according to the directions on you package. Reserve 1/2 cup of cooking water and add it to the vegetables.

Combine pasta with the vegetables, adjust seasoning and serve.
NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 
  • oyster mushrooms...first time in my kitchen, but not the last;
  • they have practically no stem, just a delicate, large funnel-shaped caps with whitish-yellow gills;
  • during cooking, the mushrooms don't release any water and become meaty, slightly chewy (like the oysters) and very tasty;
  • the dish can be easily reheated...if you manage not eat it cold straight from the skillet.

28 comments:

  1. Sounds like a beautiful choice for a delicious dish. Blessings, Catherine

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  2. Looks wonderful! yeah sometimes, less ingredients in a basic dish is more filling and satisfying….

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  3. Love oysters and pasta! Looks delicious! ;-)

    see my recent post, Hot Fudge Cake
    Michael
    http://michaelswoodcraft.wordpress.com/2014/03/17/hot-fudge-sauce-chocolate-cake-and-ice-cream/

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  4. You made a great choice with those mushrooms. One of my favorite splurges, pasta and mushrooms. Yours looks great.

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    1. Ohhh me encantan las pastas con setas se ve increìble,abrazos

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  5. Mushrooms and pasta is an absolute winner :)

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  6. I love mushrooms with thyme! Your pasta sounds fantastic!!!

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  7. Oh Ela, this dish looks amazing, love mushrooms!

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  8. Oyster mushrooms are indeed beautiful, Ela. A lovely dish!

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  9. I love oyster mushrooms but don't find them very often here. And pasta with mushrooms is an all time winner :)

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  10. I think Hania made the right decision! This pasta is exquisite!

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  11. I totally want to make this. Thanks for reminding me that you only need a few ingredients to make a delicious dish. Oyster mushrooms are so good and there's something about tagliatelle and pappardelle that I just love...

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  12. Love the meaty and succulent oyster mushrooms. The pasta looks mouthwatering.

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  13. I would so eat it straight from the skillet--looks that good!

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  14. Love oyster mushrooms and I think using them in a pasta dish is brilliant, the dish looks wonderful.

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  15. Lovely dish - I could eat this everyday!

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  16. I love these tagliatelle, look amazing!!xx

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  17. Mushrooms + pasta are a wonderful combination. Oyster mushrooms have recently become one of my favorite mushrooms.

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  18. This looks wonderful Ela! I adore tagliatelle noodles and love mushrooms and pasta together - so simple and flavorful - yum!

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  19. I am seeing many different types of mushrooms here in Salamanca too and pasta is the easiest thing I can do in my 4 feet long kitchen. Will definitely be making this soon.
    By the way, did you know Ela is a female Turkish name? :)

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    1. Yeah, I remember now! A friend of mine...from Turkey once told me that. And he was the only one that didn't want to put a double "l" in it. In Poland though, it's just a short version of Elżbieta, or Elisabeth. :)

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  20. Anything with mushrooms would do for me - love them!

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  21. My family absolutely loves mushrooms, especially my two boys. I love that you used in the mushrooms in a pasta dish, yum!

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  22. I am soooo fond of mushrooms that I throw them in everything (pizzas, pastas, rice e.t.c.), much to my hubby's dismay who's not too fond of them...lol. I need to look out for these mushrooms next time I am at the Farmer's Market :)

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  23. I would be extremely happy as well with this amazing pasta dish!
    Kisses,sweet Ela!

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  24. A delicious pasta dish! Oyster mushrooms taste so good and I love tagliatelle.

    Cheers,

    Rosa

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  25. my husband loves thicker pasta and oyster mushrooms are simply great to add!

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  26. I think you made an excellent choice on how to use your mushrooms. I enjoy oyster mushrooms and your pasta looks wonderful.

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