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Tagliatelle with Oyster Mushrooms | Fine Autumn Aroma in 20 Minutes
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20 min
Quick
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Feine Bandnudeln treffen auf scharf angebratene Bio-Austernpilze, verfeinert mit nussiger Butter, Knoblauch, frischer Petersilie und einem Hauch Zitrone. Ein herrlich aromatischer Pasta-Klassiker nach norditalienischer Art – unkompliziert, vegetarisch und in nur 20 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation
Clean the oyster mushrooms with a cloth (do not wash) and tear or cut them into bite-sized strips. Finely chop the garlic cloves. Wash the fresh parsley, shake dry, and finely chop the leaves. Wash the organic lemon with hot water and finely grate a little zest.
Bring a large pot of plenty of water to a boil, salt generously, and cook the tagliatelle until al dente according to the package instructions. Before draining, ladle out and set aside about 150 ml of starchy pasta water.
Cooking & serving
While the pasta is cooking, heat the extra virgin olive oil along with 1 tbsp of butter in a large pan over high heat. Add the prepared oyster mushrooms and sear over high heat for 4 to 5 minutes until golden brown and slightly crispy. Season with fine table salt and freshly ground black pepper only towards the end.
Chef's tip
Oyster mushrooms should never be washed in water, as they will soak it up like sponges. It is best to simply wipe them dry with paper towels and tear them into strips by hand – that way, they absorb the delicate herb butter perfectly.
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