If you can find pink oyster mushrooms, they are just about delectable in this dairy free pasta dish. Regular brown oyster mushrooms will work too due to the secret ingredient that gives this dish a pink/reddish hue.
If you can find them, pink oyster mushrooms are often said to taste like seafood. I've also heard them likened to bacon.
I purchase them from my local farmer's market for $10 per pound. The mushroom vendor told me they don't grow as many of them because of their shorter shelf life. Apparently, regular brown oyster mushrooms last longer.
With any 'special' or ingredient, I like to highlight them in a simple pasta dish, such as this crabmeat pasta. This also turns them into a vegan main dish, such as vegan beans 'n greens and these Korean BBQ mushrooms made with king oyster mushrooms.
Ingredients
- Fresh Pasta - It's so much silkier and tastier than dried pasta. You don't even have to make it yourself, as fresh pasta packaged in the store are still light years ahead of the boxed pasta in taste.
- Calabrian Chili Paste - This is the secret ingredient for giving this dish tons of flavor, pinkness, and savoriness.
- Calabrian peppers are a type of chili grown in the Calabria region of southern Italy prized for their balance of heat, fruitiness, and smokiness.
- You can also buy Calabrian chili peppers packed in oil and mash them up.
See recipe card for quantities.
About Pink Oyster Mushrooms
Color - They're like the pink coral from the sea with a more orangey tinge than pink. Nevertheless the color is breathtaking when you see them against the backdrop of the usual brown mushrooms.
Sadly, the color does turn brown when cooked. But you can revive the color back into the dish with the help of nduja, a Calabrian chili spread used to season pork sausages.
Flavor - Firm, chewy texture, more so than regular brown oyster mushrooms. They do have a slight sour taste raw, and when cooked people say they taste like seafood.
Personally, I like them because they seem to have a firmer, meatier texture than regular brown oyster mushrooms, which seem rather delicate.
Storage - Use within two to three days for best results. Store in the refrigerator in a paper bag to prevent excess moisture. Clean gently with a dry brush or cloth. Avoid washing unless necessary.
Recipe
Pink Oyster Mushroom Pasta (vegan)
Ingredients
- 8 oz pink oyster mushrooms or brown oyster mushrooms
- 2 Tb extra virgin olive oil
- 1 Tb garlic minced
- ½ teaspoon vegetable bouillon paste such as Better than Bouillon or sub with more Calabrian chili paste
- 2 teaspoon Calabrian chili paste
- ¼ c white wine or rose wine
- 10 oz fresh pasta linguine spaghetti or other shape
- 2 Tb chopped parsley
Optional garnishes
- lemon wedges
- parmesan cheese or vegan parmesan cheese
Instructions
- Bring a pot of water to the boil to cook the pasta.
- Separate the oyster mushrooms into individual pieces. Brush off any dirt specks with a damp towel.
- Put the olive oil and garlic in a large skillet, at least 10 inches wide. Put over medium heat.
- Once the garlic just starts to sizzle add the oyster mushrooms. Cook for about 2-3 minutes, just until they start to soften.
- Add the vegetable bouillon paste and Calabrian chili paste. Stir to coat the mushrooms. Cook for 1-2 minutes. If the pan becomes too dry at any point, you can add a little bit of water.
- Add the wine to the pan to deglaze and finish cooking the mushrooms until tender. It should simmer and reduce in about 2-3 minutes.
- Drop the pasta in the boiling water. Fresh pasta takes just about 2 minutes to cook. Reserve 1 c of the leftover pasta water to finish the pasta.
- Add the cooked pasta to the pan. Add the reserved pasta water about ¼ c at a time to help pick up the mushrooms and chili paste sticking to the pan (I used about ½ c total of pasta water). It should take just a couple minutes to mix everything together.
- Stir in the chopped parsley. Serve hot with optional garnishes.
Leave a Reply