Oyster Mushroom and Spinach Orecchiette with Garlic and Lemon

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Oyster Mushroom and Spinach Orecchiette with Garlic and Lemon

This pasta is light and refreshing with the bright flavours of garlic and lemon. Meaty oyster mushrooms add a savoury note and heartiness to the dish while spinach keeps it fresh and colourful. Orecchiette pasta works well in this recipe, but feel free to substitute any pasta shape, or variety, such as whole wheat or gluten-free.
Course Main Course
Cuisine Italian, Vegetarian
Keyword Lemon, Oyster Mushrooms, Pasta
Prep Time 15 minutes
Cook Time 10 minutes
Calories

Ingredients

  • ¼ cup Olive oil extra virgin
  • 1 tbsp Olive oil extra virgin
  • 400 g Oyster mushrooms chopped
  • 180 g English Spinach leaves about 4 cups
  • 450 g Orecchiette pasta cooked to package instructions
  • Zest 1 Lemon
  • Juice 1 Lemon
  • 1 tsp Sea salt fine
  • ¼ tsp Black pepper ground
  • Shaved parmesan optional for serving
  • 4 cloves Garlic, peeled

Instructions

  • Pour ¼ cup of the olive oil in a small saucepan and heat until warm over low heat, about 2 minutes. Only warm the oil, do not allow it to bubble or simmer. Remove from the heat and add the garlic cloves. Let sit for at least 30 minutes, stirring occasionally.
    ¼ cup Olive oil, 4 cloves Garlic, peeled
  • Heat the remaining tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high. Add the mushrooms and cook for 3 minutes, until they become tender and liquid becomes visible in the pan. Add half of the spinach and cook for 2 more minutes, until wilted.
    1 tbsp Olive oil, 400 g Oyster mushrooms, 180 g English Spinach leaves
  • Stir in the pasta and cook for 1 more minute. Remove from the heat and stir in the remaining spinach. It will wilt only slightly. Next, discard the garlic cloves and pour the oil over the pasta. Add the lemon zest, lemon juice, salt, and pepper. Toss all ingredients to mix well.
    180 g English Spinach leaves, 450 g Orecchiette pasta, Zest 1 Lemon, Juice 1 Lemon, 1 tsp Sea salt, ¼ tsp Black pepper
  • Serve warm, sprinkled with Parmesan cheese.
    Shaved parmesan

Notes

For variation, add some chopped cooked chicken, chopped cooked fish or prawns

About Fanci Fungi

As lovers of mushrooms, we began as a small grower of oyster mushrooms in the Canberra and have now grown to producing a whole range of different mushroom products. 
©2021 by Andrew Rigg Pty Ltd | All Rights Reserved
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