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About the Dish

  • Orecchiette Pasta

    Orecchiette Pasta

  • Oyster Mushrooms

    Oyster Mushrooms

  • Yellow Onion

    Yellow Onion

  • Oregano


  • White Wine

    White Wine

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Beautiful Briny Sea Mushroom Sea Salt

    Beautiful Briny Sea Mushroom Sea Salt


Fill a medium saucepan two-thirds full with about 6 cups water; 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 mushroom stems. Cut or tear mushroom caps into bite size pieces. Remove and discard squash stems. Halve squash lengthwise, and cut crosswise into 1/2-inch pieces. Peel and dice onion. Peel and mince 2 cloves 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 fully, 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 while 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 heavy cream 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!