Oyster and Maitake Mushroom Pasta
Directions
Preheat the oven to 425°F (220°C).
Bring a large pot of salted water to a boil over medium-high heat.
Add a pinch of salt and the gluten-free fusilli (or your choice of fresh pasta). Cook according to the package directions until al dente.
Drain the pasta, reserving 1 cup of the pasta water, and set both aside.
Heat a large cast iron skillet over medium-high heat. Add the butter and olive oil.
Once the butter has melted, add the oyster and maitake mushrooms to the skillet. Cook the mushrooms in a single layer for about 5-7 minutes until they soften and develop a golden, crispy texture.
For best results, cook half of the mushrooms at a time, then transfer them to a plate before adding the remaining batch.
Reduce the heat to medium and return all the mushrooms to the pan.
Add the chopped fresh thyme leaves and stir to release their aroma.
Season with salt and pepper to taste.
Transfer the cast iron skillet with the mushrooms to the preheated oven.
Bake for 5-7 minutes, or until the mushrooms are crispy and slightly caramelized.
Remove the skillet from the oven.
Place the cooked pasta on plates or bowls.
Top the pasta with the crispy mushrooms from the skillet.
Garnish with additional freshly chopped thyme for an herby finish.
Serve immediately and enjoy your comforting maitake mushroom pasta with fresh thyme!
Oyster and Maitake Mushroom Pasta by immigrantstable.com
Ingredients
Serves: 4
8 oz (225 g) gluten-free fusili pasta
2 tablespoon butter
2 tablespoon olive oil
2 tablespoon fresh thyme chopped
1 cup oyster mushrooms cleaned and chopped
1 cup maitake mushrooms cleaned and chopped
salt pepper to taste
fresh thyme chopped (for garnish)