🍄 Aglio e Olio e Shroomio 🍝
Not a snack, but a whole mealll 🤤 Shout out to our dear friend and contributor Paige Benner for this muy fine platter of oyster mushroom spaghetti with pressed garlic and cordyceps in oil❣️
Ingredients with Measurements
✿ 1 tbsp Mālama Mushrooms Cordyceps Extract Mix (or mix of choice)
✿ 1 box o pasta (spaghetti, linguini, or fettuccini)
✿ 4 garlic cloves (finely sliced)
✿ 1 big bunch o parsley (finely chopped)
✿ 1 big bunch oyster mushrooms
✿ 1/2 cup EVOO
✿ Pinch of sea salt
Instructions
✿ Ahoy - start cooking your pasta (cooking til al dente)!
✿ Tear apart oysters til they are all about the same size and throw in a hot pan with enough EVOO to coat the bottom. Leave these babes untouched for 3-5 minutes, until crispy, once crispy toss em around til the other side is crispy. Salt to taste after crispiness is achieved and remove from heat.
✿ Add garlic and Mālama extract to a separate hot pan with 2 glugs of EVOO (roughly 1/2 cup). Let the extract dissolve in the oil and allow the garlic to become transparent for maximum yum-th.
✿ When pasta is al dente, mix it up in your pan with the garlic and add your parsley.
✿ Plate with your pasta parsley garlic mushroom combo on the bottom and top with your crispy oyster shrooms!
