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About the Dish

  • Orecchiette Pasta

    Orecchiette Pasta

  • Oyster Mushrooms

    Oyster Mushrooms

  • Yellow Onion

    Yellow Onion

  • Oregano

    Oregano

  • White Wine

    White Wine

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Beautiful Briny Sea Mushroom Sea Salt

    Beautiful Briny Sea Mushroom Sea Salt

METHOD

1
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.
2
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.
3
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.
4
Add squash and onion, and stir to combine with mushrooms. Cook while stirring until onion begins to become translucent, about 4 minutes.
5
Add garlic, oregano, 1/4 teaspoon Mushroom Sea Salt and cooking wine. Cook until wine is gone, 1-2 minutes.
6
Add pasta and heavy cream to the mushroom squash mixture, taste and adjust seasoning as desired with Mushroom Sea Salt.
7
Adjust sauce consistency with reserved pasta cooking liquid. Serve and enjoy!