Spezzatino Oyster Mushrooms & Pasta

Posted On: January 29, 2018 | Posted by: wickedhealthy | Posted In: Mains

Mushrooms can save the world. Certainly our appetites! Give us iron a sharp knife, fire and some shroomz and we’re ready to rock n’ roll.

We’re showing off the wicked technique we’ve been mastering for years now, how to press cluster mushrooms into a layered masterpiece of texture-rich, flavor-filled meaty steaks.

Spezzatino Oyster Mushrooms & Pasta

Using the simple weight of a cast iron pan, we can transform mycelium into a meaty morsel of deep, complex flavors we love. Finish the shrooms off in some delicious red sauce sauce with tomatoes and whatever other veg you like and serve with Pasta a la Kale di Garlico. Mama Freakin Mia!

Get the pan wicked hot

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Spezzatino Oyster Mushrooms & Pasta

Serves: 2-4

Ingredients:

for the mushrooms

4 clusters of brown oyster mushrooms, ends removed
½ t garlic granulated
1 t Italian seasoning
pinch of coarse sea salt
pinch of pepper

for baking
several cherry tomatoes
2 C of tomato sauce

to finish
one recipe of Pasta a la Kale di Garlico
parsley, to garnish

Directions:

to press the mushrooms

Preheat oven to 180°C/350°.
Heat a cast iron skillet over medium-high heat. When skillet is hot, add oil, add cluster mushrooms.
Cook for a few minutes, then add a second cast-iron pan to the top and let naturally press.
Gently press on pan evenly. The mushrooms will start to release their liquid. When the liquid reduces a bit, remove the top skillet.
Sprinkle garlic, Italian seasoning, salt and pepper over mushrooms.
Flip clusters so that the seasoned side is down. Searing them will allow them to caramelize and char. Repeat this process until mushrooms are golden brown and compressed clusters.
Add a splash of oil if needed. Remove from heat when ready.

to bake the mushrooms

Add cooked mushrooms to casserole pan. Add cherry tomatoes, and cover with the tomato sauce evenly.
Bake for 30 minutes. Remove from oven and let cool before slicing.

to finish