Aglio e Olio with Oyster Mushrooms
Ingredients:
- 200g spaghetti (or your preferred pasta)
- 1 cup oyster mushrooms, roughly chopped
- 4 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes (adjust to taste)
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan or vegan cheese (optional)
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, typically 8-10 minutes, until al dente.
- Reserve about 1/2 cup of pasta cooking water before draining.
- Sauté the garlic and mushrooms:
- While the pasta cooks, heat the olive oil over medium heat in a large skillet. Add the sliced garlic and red pepper flakes, sautéing gently until the garlic is golden brown and fragrant (about 1-2 minutes). Be careful not to burn the garlic.
- Add the chopped oyster mushrooms to the pan and cook for about 4-5 minutes, stirring occasionally, until the mushrooms become tender and slightly browned.
- Combine pasta and sauce:
- Once the pasta is cooked and drained, add it to the skillet with the garlic and mushrooms. Toss everything together to coat the pasta in the flavorful oil and garlic.
- If needed, add a little bit of the reserved pasta water to help loosen the sauce and ensure the pasta is well coated.
- Season and serve:
- Season the dish with salt and freshly ground black pepper to taste.
- Garnish with freshly chopped parsley and a sprinkle of grated Parmesan or vegan cheese, if desired.
Serving:
Serve the aglio e olio hot, and enjoy the rich, garlicky flavors with the savory depth of oyster mushrooms. This is perfect for a quick weeknight meal or a special dinner.
