Maitake and oyster mushroom pasta
Prep Time:
15 minutes
Cooking Time:
25 minutes
Servings:
4
Maitakes Mushrooms - also known as "hen of the woods," these mushrooms provide that nutty, umami-rich flavor.
Oyster Mushrooms - mild, delicate mushrooms with a slightly earthy flavor and a meaty texture.
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Ingredients
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8 oz (225 g) egg noodles fresh pasta
2 tablespoon butter
2 tablespoon olive oil
2 tablespoon fresh thyme chopped
1 cup oyster mushrooms cleaned and chopped
1 cup maitake mushrooms cleaned and chopped
salt pepper to taste
fresh thyme chopped (for garnish)
Directions
Preheat the oven to 425°F (220°C).
Bring a large pot of salted water to a boil.
Cook pasta according to the package directions until al dente.
Drain the pasta, reserving 1 cup of the pasta water, and set both aside.
Heat a large cast iron skillet over medium-high heat. Add the butter and olive oil.
Once the butter has melted, add the oyster and maitake mushrooms to the skillet. Cook the mushrooms in a single layer for about 5-7 minutes until they soften and develop a golden, crispy texture.
For best results, cook half of the mushrooms at a time, then transfer them to a plate before adding the remaining batch.
Reduce the heat to medium and return all the mushrooms to the pan.
Add the chopped fresh thyme leaves and stir.
Season with salt and pepper to taste.
Transfer the cast iron skillet with the mushrooms to the preheated oven.
Bake for 5-7 minutes, or until the mushrooms are crispy and slightly caramelized.
Remove the skillet from the oven.
Place the cooked pasta on plates or bowls.
Top the pasta with the crispy mushrooms from the skillet.
Garnish with additional freshly chopped thyme.
Serve immediately.
