I love to experiment in the kitchen! After picking up some oyster mushrooms (first time for me!) and pattypan squash at New Seasons yesterday, I whipped up this pasta dish. Try it out for yourself–it’s delicious!
(this makes enough for two hungry people)
2 bunches/fronds of oyster mushrooms
2 small pattypan squash
a few cloves of garlic
half a stick of butter
a few tablespoons lemon juice
noodles (I have a good recipe for these if anybody’s interested! They taste so much better than storebought noodles!)
Start a big pot of water boiling. While it’s heating up, slice up the shallot and put in a large, medium-hot pan heated with a few tablespoons of olive oil. Toss in the garlic cloves (I left them whole because I ran out of time!) and sautee for a couple minutes. Slice the squash thinly and add to the pan after the shallot and garlic have started to brown. Turn the heat down to medium-low around now. Cut most of the stem off of the mushrooms and add them to the pan after the squash have softened a bit, a few minutes. Put the noodles in the boiling water about now. Sprinkle some rosemary, a tad of black and white pepper, and a pinch of salt over the sauteeing vegetables. Now put the butter and lemon juice in the pan with the vegetables and stir around, mixing them together and into the vegetables. Turn off heat after a minute. Test a noodle for doneness and if done, scoop out, drain, run under cold water for a sec, then dish up noodles topped with vegetables/butter sauce.