Today I harvested the Oyster mushrooms! They were beautiful and I was so excited to cook them up. Here is what I did and some pictures along the way:
Freshly harvested mushrooms!
Creamy Mushroom Pasta
1 lb fresh pasta
2 cup Oyster mushrooms, chopped
8 oz buttom mushrooms, chopped
0.25 oz dried porcini mushrooms, re-hydrated then rinsed and chopped
3 Tbs butter
1 large clove garlic, minced or pressed
salt and pepper
2 Tbs dry white wine
1/4 cup chopped parsley plus more for sprinkling
1 cup cream
Melt the butter in a large skillet when foamy add the garlic and stir a few time, then add the mushrooms. Saute until starting to wilt then add several grinds of pepper and some salt as well as the parsley and white wine. Saute for about 10 minutes then add the cream. Cook until slightly reduced, about 10 more minutes. Then taste and add more salt and pepper if needed.
Cook pasta, drain then add to sauce and toss well to coat. Serve with additional parsley and grated Parmesan.