Crispy, caramelized oyster mushrooms contrast with the slightly sweet tomato sauce to make this dish explode with flavor.
Makes about 2 servings
2 cups oyster mushrooms
6 ounces whole wheat vegan linguine
16 ounces crushed fire-roasted tomatoes
1 tablespoon capers
Juice of 1 lemon
Options: 1/2 teaspoon crushed red pepper
4 large basil leaves
Chop the oyster mushrooms into very large pieces. Over high heat, sear them until they partially brown. Set them aside. Bring enough water to a boil to cook the pasta. Boil the pasta until it is just barely done. Drain.
While the pasta is boiling, add the crushed fire-roasted tomatoes, capers, lemon juice, and optional crushed red pepper to a pot. Simmer this for about 5 minutes. Roll the basil leaves together and slice the roll along the width into thin strips.
Plate the pasta, then pour the sauce over it and top with the fresh basil. Finish the dish off by topping each serving with the seared oyster mushrooms.
The Gourmet Touch: Use half the oyster mushrooms, preparing them as above. In a separate pan, simmer 1/2 cup chanterelle mushrooms in water until they are soft. Remove the chanterelles and mix them with the seared oyster mushrooms, topping the finished dish with them.
Tip: Crisping oyster mushrooms works best in an iron skillet.
Nutrition Information | Per serving (1/2 recipe):
calories: 385; fat: 2 g; calories from fat: 5%; cholesterol: 0 mg; protein: 17 g; carbohydrates: 80 g; sugar: 1 g; fiber: 7 g; sodium: 693 mg
Recipe from Jason Wyrick found in 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, M.D.