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About the Dish

5 ounces Orecchiette Pasta
3 ounces Oyster Mushrooms
8 ounces Summer Squash
1 small Yellow Onion
2 cloves Garlic
2 sprigs Oregano
1/4 cup White Wine
1/2 cup Half-and-Half
1/4 teaspoon Beautiful Briny Sea Mushroom Sea Salt
Per Serving
Calories 440
Total Fat 12 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 10 g
Cholesterol 10 mg
Sodium 860 mg
Total Carbohydrates 69 g
Dietary Fiber 6 g
Sugar 9 g
Protein 13 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Fill a medium saucepan two-thirds full with about 6 cups water and 1 teaspoon kosher salt. Place over high heat. This is your pasta cooking water. While waiting for your water to boil, prepare your mise en place: Remove and discard any tough stems. Cut or tear mushroom caps and tender stems into bite-size pieces. Halve squash lengthwise, and cut crosswise into 1/2-inch pieces. Peel and dice onion. Peel and mince garlic. Pick and chop oregano leaves.
When water comes to a boil, stir in pasta. Cook, stirring occasionally, until pasta is fully cooked but still a bit firm (al dente), 10-11 minutes. Reserve about 1/4 cup cooking liquid. Drain pasta, but do not rinse.
While pasta cooks, heat sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is shimmering add mushrooms in a single layer. Cook without stirring to brown on bottom, 3-4 minutes.
Add squash and onion, and stir to combine with mushrooms. Cook, stirring, until onion begins to become translucent, about 4 minutes.
Add garlic, oregano, 1/4 teaspoon mushroom sea salt and cooking wine. Cook until wine is gone, 1-2 minutes.
Add pasta and half & half to the mushroom-squash mixture. Taste and adjust seasoning as desired with mushroom sea salt. Adjust sauce consistency with reserved pasta cooking liquid. Serve and enjoy!