There are two kinds of people: those that love and those that hate mushrooms. I happen to be one that loves them. Oyster mushrooms come out during the fall, and the best time to find them is after the first frost of the year. They grow in clusters on rotten or fallen longs, so if you spot one, there are likely several others nearby. I'm not suggesting you go out and forage mushrooms, but if you have experience and are comfortable doing so, they are fairly easy to identify (always ask an expert if you aren't sure!). Otherwise you should be able to find oyster mushrooms at your local grocery store. If you're feeling adventurous, oyster mushrooms are one of the simplest varieties to grow at home (and saves you some $$!).
Ingredients:
1/4 cup + 1 tbs olive oil
3 garlic cloves, smashed
14 oz oyster mushrooms, cubed
5-6 oz (1 bag) fresh spinach
1 lb orecchiette (or gluten-free pasta)
Zest and juice of 1 lemon
Salt and pepper
Shaved Parmesan
Directions:
Warm 1/4 cup olive oil in a small skillet. Turn off before it begins to boil, set aside and add garlic, stirring occasionally. Cooke pasta in salted boiling water according to package instructions. Meanwhile, in a large skillet, heat remaining olive oil and add the oyster mushrooms, cooking until they become tender. Add half a bag of spinach and cook until wilted. Add pasta, remove from heat, then add remaining spinach. DIscard the garlic cloves and pour in the oil. Add lemon zest and juice, salt and pepper to taste. Toss everything together. Serve with shaved Parmesan.
Recipe from The Mushroom Council.