Recipe · Mushroom 101
Golden Oyster Lemon Pasta with Parmesan
Vegan swaps insideThe brightness mushroom. Golden Oysters carry a slightly cashew, almost tropical finish when seared hot. Pair them with lemon, pasta water, parmesan, and good olive oil. Spring on a plate.
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1
Bring a large pot of well-salted water to a boil. Drop the pasta and cook to al dente per the package.
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2
While the pasta cooks, tear the Golden Oysters into bite-size clusters along their natural folds.
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3
Heat 2 Tbsp olive oil in a large skillet over medium-high until shimmering.
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4
Add the mushrooms in a single layer. Sear undisturbed 3 minutes, then toss and cook 2 more minutes.
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5
Drop the heat to medium. Add the remaining 1 Tbsp olive oil, sliced shallots, and garlic. Cook 2 minutes until soft.
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6
Add red pepper flakes and lemon zest. Toss 30 seconds.
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7
Reserve 1 cup of pasta water before draining. Add the pasta directly to the skillet with 1/2 cup of the reserved water and lemon juice.
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8
Toss vigorously over medium heat. Add the parmesan a handful at a time, tossing, until the pasta is glossy and sauced.
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9
Add more pasta water by the tablespoon if it tightens up. Taste, add salt as needed.
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10
Plate, top with parsley, more parmesan, cracked black pepper. Serve immediately.
Steps
Golden Oyster fuels Growing Healthy Veterans . 10% of every pound goes to the partner non-profit. Cook well, give well.
More from this mushroom
Other ways to cook Golden Oyster
Tom Yum-Style Golden Oyster Soup
The classic Thai sour-and-spicy broth, mushroom-forward. Golden Oysters carry an almost cashew-like nuttiness that plays beautifully against lemongrass, lime, and chili. 25 minutes from cold start.
Golden Oyster Scrambled Eggs with Chives & Crème Fraîche
Mushrooms for breakfast that aren't an afterthought. Golden Oysters sautéed crisp, folded into low-and-slow scrambled eggs, finished with crème fraîche and chives. Sunday morning hero on toast.