• Ingredients:
  • 1 pound dry spaghetti
  • water
  • 8oz package of oyster mushrooms
  • 2 cloves garlic
  • 1 bunch asparagus
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lemon
  • freshly ground black pepper
  • pinch of salt
  • Parmesan cheese

While white button mushrooms are the star around here, the FunGuy doesn’t want to be shellfish! 

So this week we have been playing with a favorite fungi; oyster mushrooms! 

This simple spaghetti has been tossed with oyster mushrooms and asparagus that have been sauteed in butter and olive oil, and seasoned with the clean flavors of lemon, black pepper, and a dash of salt. It’s done in 20 minutes, healthy, with a bit of buttery richness and a hint of sour to make it a pearl of a recipe!

DIRECTIONS:

  1. Bring a pot of water to a boil over high heat. Add in the dry spaghetti and allow to boil for about 7-8 minutes or until the pasta is just barely cooked through. Drain the pasta in a colander, reserving ¼ cup of the water. 
  2. While the pasta cooks, prepare the mushrooms and asparagus. 
  3. Brush off any debris from the oyster mushrooms with a damp cloth. Cut the large mushrooms into small pieces and set them aside. Peel and mince the garlic. Wash the asparagus and trim the woody ends. Cut the asparagus into 1 inch pieces. Zest the lemon and cut it in half. 
  4. Melt the butter in a sauté pan over medium heat. Add in the garlic and allow to cook 2 minutes or until lightly browned. Add the oyster mushrooms, asparagus, and squeeze one half of the lemon into the pan and sauté 5-6 minutes or until browned.  
  5. Add the spaghetti to the pan and toss with the mushrooms and asparagus. Season with a good amount of freshly ground black pepper and a pinch of salt. Pour the reserved water into the pan and cook 2-3 minutes to finish off the pasta. Add the reserved zest and squeeze the other half of the lemon on top if desired. 
  6. Serve immediately with Parmesan cheese on top. 

Have a Fun meal!