Oyster Mushroom and Spinach Orecchiette

a variation on this Mushroom Council Recipe

This pasta is light and refreshing with the bright flavors of garlic and lemon. Meaty oyster mushrooms add a savory note and heartiness to the dish while spinach keeps it fresh and colorful. Orecchiette pasta works well in this recipe, but feel free to substitute any pasta shape or variety.

INGREDIENTS

• ¼ cup extra virgin olive oil

• 3 cloves garlic, diced

• 1 pound oyster mushrooms, chopped

• 5 cups fresh spinach

• 1 pound cooked orecchiette pasta (or substitute any pasta of your choice)

• Juice of 1 lemon

• 1 teaspoon sea salt

• ¼ teaspoon ground black pepper

• Shaved Parmesan for serving

INSTRUCTIONS

Pour ¼ cup of the olive oil in a small saucepan over low heat until warm. Remove from the heat and add the garlic cloves. Let sit for 30 minutes, stirring occasionally. In a separate deep skillet, heat 1 tablespoon over medium-high heat. Add the mushrooms and cook for 3 minutes until tender. Add half of the spinach and cook until wilted. Stir in the pasta and cook for 1 more minute. Remove from the heat and stir in the remaining spinach. Next, discard the garlic cloves and pour the oil over the pasta. Add lemon juice, salt, and pepper. Toss all ingredients to mix well. Serve with Parmesan cheese.