Blue Oyster Mushroom Pasta.

Prep 10 min Cook 20 min Serves 2

• 
  

Ingredients

• Tagliatelle or linguine

  250g

• GRO mushrooms, sliced (a mix of oyster, shiitake, lion’s mane, etc.)

  2 tbsp

• Olive oil

  1 tbsp

• Butter

  3 cloves

• Garlic, finely sliced

  1 tsp

• Fresh thyme or rosemary, chopped

  50ml

• White wine or vegetable stock

  80ml

• Cream or oat cream

  1 handful

• Parsley, chopped

  To taste

• Salt & black pepper

• Optional

  Grated Parmesan or nutritional yeast

  
  

Method

1 Cook the pastaBoil pasta in salted water until al dente. Reserve ½ cup of pasta water.

2 Pan‑sear the mushroomsHeat olive oil on high. Add mushrooms in a single layer and leave them untouched for 2–3 minutes to brown. Season lightly.

3 Build the flavourAdd butter, garlic, and herbs. Toss until fragrant, about 1 minute.

4 DeglazePour in wine or stock and scrape the pan to lift the browned bits.

5 Make it silkyAdd cream and a splash of pasta water. Simmer until glossy.

6 Bring it togetherAdd pasta to the pan and toss until coated. Adjust with more pasta water if needed.

7 FinishStir in parsley, crack black pepper over the top, and add Parmesan if using.

Sources:

🌿 Chef’s Notes (GRO‑style)

• Let the mushrooms brown properly — that’s where the umami hits.

• Use mixed textures: oyster for silkiness, shiitake for chew, lion’s mane for meatiness.

• Add miso (½ tsp) to the cream for a deeper “mami” punch.

• Finish with lemon zest if you want brightness.