It had been more than a month since I had been at the Saratoga Springs Farmers Market. I already knew that Zehr and Sons Mushroom Farm sold wonderful fresh shiitake mushrooms, but now they had fabulous oyster mushrooms too. At $10 for a box, they are not cheap, but they are generously portioned, beautiful and delicious. I bought a box and determined to use them simply.
I made them with pappardelle pasta. I took the mushrooms, probably about a pound, broke them up into smaller pieces and sauteed them dry in a wok, initially over low heat and gradually increasing it. As the mushrooms started to cook, I added a squirt of EV Arbequina olive oil and 3 shallots sliced thin. As these items cooked I added a tablespoon of fresh chopped rosemary and 4oz of butter. The sauce was finished with half a cup of goat's milk yogurt from Gillis Acres Farm (we also made it to the Tory Farmers Market), a cup of fresh-grated Parmagiano-Reggiano and fresh-ground pepper. The pappardelle (500g) was cooked to al dente and finished in the mushroom sauce with s ladles (about a cup and a half) of generously salted pasta water. It was simple…and quite delicious in the way much Italian food is.