I have been purchasing seasonal mushrooms at my local Farmer’s Market, and I recently got another batch of oyster mushrooms, which I really love making recipes with. I had great success with my Oyster Mushroom Vegan Burrito recipe, so I thought I would try another one!
This recipe is quite simple to make, and really tasty. A lot of people don’t like Brussel sprouts, but this pasta dish is a great way to incorporate it into your diet! I also used gluten free pasta, but you can make it with any type of pasta you wish.
So without further ado…let us begin!
You will need:
- 1 pound fresh oyster mushrooms
- 2 to 4 cups shaved brussel sprouts
- 1/2 cup white wine
- 1 package of gluten free pasta (12 oz or 346 grams)
- 1 small onion
- 4 stalks green onion
- 4 garlic cloves
- 3 tbsp coconut or walnut oil
- salt and pepper to taste
First you want to cut all your vegetables. Slice the onion into small slivers, mince the garlic, slice the oyster mushrooms into small 1 inch pieces, slice the green onions and shave the brussel sprouts. You can use either a food processor or a grater.
Fill a large pot with water, add a bit of oil and cover. Wait for the water to boil and then add the pasta. Cook according to the package directions, then set aside (this process can go over several steps).
Next, heat up a skillet, add a tablespoon of coconut oil, then add onions and garlic. Cook on medium high heat until they are caramelized and then move onto a plate and set aside.
Add another tablespoon of oil to the pan, and then add the oyster mushrooms. Cook on high heat until they are lightly golden brown. Next, add the brussel sprouts in, along with a pinch of salt and pepper. Cook over medium heat until the greens are slightly softened.
Add back in the onions and garlic, and saute together over medium high heat. (Note: if you need more oil, add the last tablespoon from the recipe).
Lastly, add in the green onions plus the 1/2 cup of white wine. Saute altogether but make sure not to cook away all the liquid.
Now you can prepare your pasta dish! Plate the pasta, then top with the white wine mushroom and brussel sprout mix. Make sure to add some liquid to the pasta as well!
This dish is sooo tasty! I ate almost the entire batch in one sitting! Not the best idea, I know. But, that’s how good it is!
Hint: for some extra flavor, you can add tamari sauce or some gluten free soy sauce. It adds a different dimension to the dish plus some extra flavor!