Best 2 Oyster Mushroom Pasta Recipes

Indulge in the symphony of flavors and textures with our tantalizing oyster mushroom pasta recipes. Embark on a culinary journey where earthy, umami-rich oyster mushrooms take center stage, harmonizing with an array of ingredients to create unforgettable dishes. From the classic pairing of creamy Alfredo sauce to the vibrant burst of sun-dried tomatoes and spinach, each recipe promises a unique gustatory experience. Additionally, we've curated a delectable vegan option that caters to those seeking a plant-based variation of this beloved dish. Prepare to be captivated by the versatility of oyster mushrooms as they transform simple ingredients into extraordinary meals.

Let's cook with our recipes!

MUSHROOM PASTA STIR-FRY

Mushroom Pasta Stir-Fry image

While stir-fries have long gone hand-in-hand with rice, this recipe shows the versatility of the dish. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. Five spice is a Chinese seasoning that is said to incorporate all five tastes: sweet, sour, bitter, salty and umami. In this recipe, its blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel intensifies the robust flavor of the mushrooms. Don't overcook the broccolini; it should be crisp, with a bright green vibrancy. You could easily substitute broccoli, green beans, snow peas or other crunchy greens. And don't skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together.

Provided by Hetty McKinnon

Categories dinner, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt and black pepper
1 pound spaghetti or other long pasta
4 tablespoons neutral oil, such as grapeseed
1 pound mushrooms (any small variety), trimmed and cut into 1/4-inch-thick slices
2 garlic cloves, grated
1 1/4 teaspoons five-spice blend
3/4 pound broccolini, trimmed and cut into 3-inch pieces, thick stems halved lengthwise
3 tablespoons unsalted butter
2 scallions, thinly sliced
2 tablespoons oyster sauce (or vegetarian mushroom oyster sauce)
2 tablespoons maple syrup or brown sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon chile oil or chile crisp

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and 1/2 teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside.
While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 1/4 cup water until combined. Set aside.
Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.
Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, 1/4 cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions.

PASTA WITH OYSTER MUSHROOMS

Pasta With Oyster Mushrooms image

From 1001 More Low Fat Recipes. I can get the most beautiful oyster mushrooms at the local Asian market!

Provided by dicentra

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces oyster mushrooms
1 -2 tablespoon minced garlic
4 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 cup chicken broth or 1/2 cup vegetable broth
2 teaspoons lemon juice
1 cup chopped tomato
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces fettuccine, cooked, warm
2 tablespoons grated parmesan cheese

Steps:

Separate oyster mushrooms into pieces. Saute mushrooms and garli in butter in a large skillet until soft, about 5 minutes.
Stir in flour. Cook 1 minute.
Add milk, broth, and lemon juice to skillet; heat to boiling.
Reduce heat and simmer, uncovered, until liquid is reduced by half.
Stir in tomato, salt and pepper; cook over medium heat until hot.
Spoon over pasta and top with cheese.

Nutrition Facts : Calories 392, Fat 14.2, SaturatedFat 7.8, Cholesterol 81.1, Sodium 416.4, Carbohydrate 53, Fiber 4.1, Sugar 2.8, Protein 15

Tips:

Choose fresh oyster mushrooms. Look for mushrooms that are firm and have a slightly moist surface. Avoid mushrooms that are slimy or have brown spots.
Clean the oyster mushrooms thoroughly. Use a damp cloth or paper towel to wipe away any dirt or debris. You can also rinse the mushrooms briefly under cold water, but be sure to pat them dry before cooking.
Slice the oyster mushrooms thinly. This will help them cook evenly and absorb the flavors of the sauce.
Cook the oyster mushrooms over medium heat. This will help them retain their texture and prevent them from becoming rubbery.
Season the oyster mushrooms with salt and pepper to taste. You can also add other spices or herbs, such as garlic, thyme, or rosemary.
Serve the oyster mushrooms immediately. They are best enjoyed when they are hot and fresh.

Conclusion:

Oyster mushrooms are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins, and they have a mild, earthy flavor that pairs well with a variety of other ingredients. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, oyster mushrooms are a great option. So next time you are at the grocery store, be sure to pick up a package of oyster mushrooms and give them a try!