We finally reach the last recipe of our Golden Oyster Mushroom forage, which yielded oodles of mushrooms…so much so that had we picked one more mushroom, we wouldn’t have been able to use them all! But, use them all, we did. For this recipe, we opted to go with an Italian inspired dish and served them over spaghetti!
The main idea for this dish came from the abundance of basil we have growing in a large pot on our deck…and we needed a fun way to feature that as well! So, we thought back to our Pesto Seafood Lasagna recipe and opted to make a creamy pesto sauce to go with the seafood flavour notes of the golden oyster mushrooms! Then, we added some red bell pepper for colour and a little added flavour dimension, and we had a dinner cooking! This sauce turned out so well that we made it again with shrimp replacing the mushrooms for my wife’s grandma a few weeks later!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 35 Minutes
Ingredients:
- Golden Oyster Mushrooms
- Red Bell Peppers
- Spaghetti
- A LOT of Basil
- Olive Oil
- Lemon Juice
- 4-5 cloves of Garlic
- Parmesan Cheese
- Heavy Whipping Cream
Method:
- Start to heat a pot of water with a little salt and olive oil, with the intention of bringing it to a boil.
- Make your Pesto:
- Rip your basil leaves off the stem, and place them in a food processor.
- Peel and slice your garlic. Place it in the food processor as well.
- Sprinkle in some parmesan cheese, a quick splash of lemon juice, and your olive oil.
- Pulse to chop everything finely, and set aside.
- Dice your bell pepper.
- Rinse your mushrooms to remove any dirt/debris, and then chop them.
- When your water begins to boil, add your spaghetti, and cook to your desired level of doneness.
- As your pasta cooks, heat a little butter or olive oil in a large pan, and add your peppers. Sautee until they start to soften.
- Add your chopped oyster mushrooms to the pan, and cook until they release their liquids…and all those liquids evaporate.
- Scoop your pesto into your veggie pan, and stir to combine.
- Pour in your cream working a little bit at a time, and stir to fully incorporate.
- Drain your pasta as your sauce finishes.
- Plate your pasta, top it with your creamy pesto mushrooms, devour, and enjoy!
