Oyster Mushrooms Berkeley over Tagliatelle

Nancy Olah

Oyster Mushrooms Berkeley over Tagliatelle

While some see these gorgeous pale yellow mushrooms as “oyster shaped,” I actually think they look a bit more like angel’s wings. Either way, they look and taste heavenly! Clean them as described in my post and leave all but the very largest ones whole.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Easy Weeknight Meals

Ingredients Method Notes

Ingredients

2 tablespoons unsalted butter or use Earth Balance Organic Whipped Buttery Spread, if you are vegan
1 tablespoon extra virgin olive oil
1 Vidalia onion or other sweet onion, finely chopped
1 green bell pepper cut in medium matchsticks
2 mini yellow peppers cut in small matchsticks
2 mini orange peppers cut in small matchsticks
2 mini red peppers cut in small matchsticks
8 ounces fresh oyster mushrooms bases cut and reserved for stock, petals separated and left whole, and tender portion of the stems roughly chopped
¼ cup dry white wine
2 fresh bay leaves
1 ¼ cups red wine
2 tablespoons Dijon mustard
2 tablespoons Annie’s Worcestershire sauce vegan
¼ cup brown sugar
½ tsp. Better than Bouillon Mushroom Base
Freshly ground black better and a little sea salt to taste
9 ounce package Gardein Beefless Tips defrosted and each piece cut in half
8.8 ounce package of Delivered Tagliatelle Nests No. 82
2 tablespoons minced fresh parsley

Method

Heat a large skillet, and add the butter and olive oil. Sauté the chopped onion for 5-6 minutes until translucent and softened.
Add the peppers and sauté for 3-4 more minutes and then add the prepared mushrooms. Cook uncovered over low heat for about 5 minutes and then add the dry white wine.Cook uncovered for about 4-5 more minutes.
While the veggies are cooking, bring a large pasta pot of water to boil, and begin making the sauce. Mix the bay leaves, red wine, Dijon mustard, Worcestershire sauce, brown sugar, Better than Bouillon, freshly ground black pepper, and sea salt, and pour it over the simmering mushrooms, onions and peppers. Let it simmer for about 15 minutes, as the sauce begins to reduce and thicken.
When the pasta water is at a rolling boil, add 2 tablespoons of kosher salt, and cook the Tagliatelle Nests for about 6 minutes, until al dente. Reserve a cup of pasta water before draining the tagliatelle in a colander and returning the drained pasta to the pot.
check the sauce and make sure that it has cooked down enough to beautifully coat a spoon.
Pour the mushroom mixture over the tagliatelle, toss well, and add a little pasta water if necessary to thin the sauce.
Garnish with parsley and serve right away in warmed pasta bowls.