• Ingredients:
  • water
  • pinch of salt
  • 16 ounces small shell pasta
  • ½ cup frozen peas
  • 1 package of FunGuy oyster mushrooms
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cooked boneless skinless chicken breasts, shredded
  • 1 large tomato, diced
  • ¾ cup sour cream
  • ¼ cup mayonnaise
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh chives
  • ½ teaspoon dried dill
  • ½ teaspoon garlic salt
  • ½ teaspoon onion powder
  • coarse salt
  • black pepper

Oyster ready for a cool creamy summer time FunGuy salad? Then look no further than our sautéed oyster mushrooms and chicken shell pasta salad! 

A homemade healthy ranch dressing evenly coats each little pasta shell and tossed with browned garlicky oyster mushrooms, sweet bright green peas, ripe tomato, and bits of savory shredded chicken. 

Each bite is so good, you won’t want to leave mushroom for anything else! 

DIRECTIONS:

  1. Bring a pot of water to boil with a pinch of salt on the stove and add the shell pasta. Cook 7-9 minutes or until cooked through. Drain the pasta of excess water in a colander. Add the frozen peas to the hot pasta, toss, and let the pasta cool to room temperature and the peas thaw completely. 
  2. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth and cut into 1-2 inch pieces and transfer to a bowl with the minced garlic cloves and olive oil. Toss well so that the mushrooms are well coated. 
  3. Heat a sauté pan over medium high heat. Once hot, add the oyster mushrooms to the pan and sauté 5-6 minutes, or until browned and tender. Turn off the heat and season with a sprinkle of salt.
  4. Transfer the cooled pasta and peas to a large bowl. Add the shredded chicken, sautéed mushrooms, tomato, sour cream, mayonnaise, parsley, chives, dill, salt, and onion powder to the bowl and mix well. Taste and season with salt and black pepper to taste. 
  5. Cover the salad and refrigerate 45 minutes to 1 hour before serving. 

Have a Fun meal!