In our first episode of The RV Foodie, I shared one of my originals, a recipe for Oyster Mushroom Pasta, made with ingredients I found at the Santa Fe Farmers Market (rated one of the top 10 markers in the nation!). I know a mushroom dish seems like a strange thing to make in New Mexico, the land of Hatch Green Chilis. Well, Taos, NM and the Santa Fe ski basin are actually known for producing hundreds of varieties of mushrooms! We were there a little early in the season (peak mushroom season goes from July, when the monsoons typically begin, through the first snowfall) so there wasn’t as much variety as we would have found later…but I am a mushroom lover! I couldn’t resist the beautiful oysters and creminis I found there.

This recipe is one of my all-time favorites, and not just because it only takes two pans. It’s quick, simple and delicious. Perfect on a busy night but also luxurious enough for a quarantine date night, a Zoom dinner party with friends or just a special treat for yourself on a quiet Saturday night. I hope you enjoy it as much as we do!

Ingredients

• 1 bunch oyster mushrooms

• 4 oz. cremini mushrooms (aka baby bellas)

• 1 small red onion (with greens attached)

• 5 cloves fresh garlic

• 1/2 cup heavy cream

• 1/2 stick butter

• 3 oz. fresh chèvre (goat cheese)

• Parmesan cheese, grated

• Pasta - your choice but I recommend one that will trap the sauce (like penne, fusilli or rigatoni)

• Salt

Directions

• Pasta:

  • Start water for pasta in a pot (pan #1). Add salt when boiling. Cook the pasta until al dente (firm!).

  • When ready, drain the water but reserve 1/2 cup of the water to use in the sauce

• Meanwhile, slice mushrooms, chop onion and garlic. Chop the onion greens for garnish and set aside for later.

• Brown creminis in a hot, dry frying pan (pan #2). Remove from heat. Then brown the oysters in the same dry pan. Remove from heat.

• Add pats of butter to the pan and melt, stirring until lightly brown.

• Add onions and cook until transparent, then add garlic.

• Add mushrooms back into the pan.

• Pour in cream and stir until thickened.

• Add chèvre and stir until all ingredients are incorporated (combined) and the sauce is creamy.

• Add about 1/2 cup of pasta water to thin the sauce.

• Then add the sauce to the pasta (which has already been drained).

• Stir to incorporate. Sauce will thicken as it cooks.

• Serve with a garnish of onion greens and some fresh grated parmesan cheese to taste!

Prep time: est. 20 minutes

Cook time: est. 20 minutes

Serves: 6 (or 2 and you have great left overs!)

Beverage recommendations: We had a great local wine (what grows together, goes together), a Sangiovese from Vivác Winery. Good options are a full-bodied white (ex. Roussanne, Viognier) or a fruity red with light tannins (Sangiovese, Pinot Noir)..

Cheers!