Contributor
Jan 291 min
Oyster mushrooms in a pasta is not just delicious, but highly nutritious. Combined with protein-rich white haricot beans, you won’t even miss the meat in this vegetarian pasta dish.
I adore mushrooms and had a craving recently. I asked my silver fox cycle to the market with the request to return with whichever wild mushrooms he could find. He returned with oyster mushrooms. Here is how I prepared them.
Chillibush Bang
oyster mushrooms
2 onions, sliced
garlic cloves, bruised
salt and pepper, to taste
white haricot beans
1 knob butter
farfalle pasta, cooked
Wipe off any dirt from the mushrooms. They grow on trees and don’t really come into contact with soil and washing them could make them water-logged, taking away the flavour. Tear the mushrooms in half.
Sauté the onions, long and slowly, with the bruised garlic.
As the onions starts to caramelise add the torn mushrooms and sauté further until the mushrooms are cooked.
Seasoned with salt and decent amount of pepper.
Add some prepared white haricot beans (I soaked and cooked them the day before), along with a knob of butter.
Stir through farfalle pasta (prepared according to package instructions) and buon appetito! Craving satisfied.