With such a short British Asparagus season you really have to make the most of it – and our home grown oyster mushrooms complement their taste and texture perfectly. The oyster mushrooms keep a firmness when cooked in this way and you’ll love the crispness of the asparagus if you can keep it al dente! The recipe doesn’t go into detail of best way to blanche asparagus, but see BBC Good Food’s website for more on that.
This recipe is simple, quick, super tasty and adaptable – so see these steps as more of a guide then set of rigid rules to follow!
And if you’re into great seasonal dishes, take a look at Well Seasoned’s Seasonality Chart – it shows seasonality of loads of vegetables, meat, fish and herbs – so you can always find a fresh partner for your mushrooms!
Creamy Oyster Mushroom, Asparagus and Tomato Spaghetti
By June 7, 2013Published:
- Yield: 2 Servings
- Prep: 2 mins
- Cook: 10 mins
- Ready In: 12 mins
With such a short British Asparagus season you really have to make the most of it – and our home grown oyster mushrooms complement …
- 1 bouquet Oyster Mushrooms
- 4 or 5 spears Asparagus
- handful Cherry tomatoes
- 2 cloves garlic
- 100 ml single cream
- grated parmesan cheese
- extra virgin olive oil
- sea salt
- cracked black pepper
- Spaghetti enough for two
- Like we say, this is a quick recipe, so start the clock by putting your spaghetti on to cook
- Cut the asparagus into strips around 2-3 cm long and blanch quickly in shallow water for around 3 minutes
- Now onto the mushrooms:
Tear the oyster mushrooms in half or even thirds – you want them to be a nice chunky size
Cut the cherry tomatoes in half as well and finely dice the garlic
- Heat a generous dash of olive oil in the frying pan and throw in the oyster mushrooms on a medium heat, after two minutes, add in the mushrooms & garlic for another minute or so. Keep them moving around the pan so they cook evenly.
- Pour in the cream and allow it so cook for another minute, mixing through with the mushroom, then add in the salt and pepper.
- Chuck in the asparagus to the pan, mix it through and allow it to cook together for one more minute so the flavours start to infuse.
- By now, the pasta should be cooked. Drain it, then stir the creamy mushroom and asparagus sauce through – adding generous sprinkles of parmesan cheese as you go
- Bon appetite!