Sautéed Oyster Mushrooms with Linguine

Ingredients

• 3 clove garlic divided minced peeled
• 6 cup oyster mushroom cut into bitesized pieces
• 1 pinch salt and kosher pepper as needed plus more for seasoning
• 1 pound al dente linguine cooked
• 0.3 cup olive oil plus more for drizzling
• 1 cup oregano leaves fresh
• 0.3 cup parmesan cheese freshly grated
• 2 tablespoon butter unsalted divided
• 0.3 cup vermouth sweet divided

Equipment

• frying pan

Directions

1. Heat a medium-large pan over high heat with about half of the oil. Drop in about half the mushrooms. Don’t overcrowd the pan work in batches.
2. Let the mushrooms site until the begin to brown.
3. Add a pinch each salt and pepper, as this will help release more of the moisture.
4. Add half the butter and half the garlic to caramelize as the moisture keeps evaporates. Once the pan is mostly dry add half the vermouth, scrapping the bottom of the pan to remove and browned bits.
5. Transfer to a warm plate and repeat with remaining mushrooms.Once all the mushrooms are cooked toss them fresh oregano and freshly cooked linguine.
6. Add a splash of the pasta water and a the Parmesan cheese. Turn out onto a serving plate and drizzle with good olive oil.
7. Serve hot.