Despite living in San Jose, we only make it up to San Fran a couple times a year. But when we do go we always make a point of stopping at Far West Fungi, usually to purchase a new oyster mushroom farm. Our latest farm produced about 3 cups of shrooms which I used in this great recipe.
- 1 box cooked spaghetti
- 3 cups oyster mushrooms sliced in to scallop like sized pieces (the stems really look like scallops, but couldn’t let the rest of the mushroom go to waste so I used all parts)
- 1 bag thawed frozen peas
- 1/2 cup white wine
- 2 cups veggie broth
- 2 TBsp garlic
- 1 TBsp margarine
- 1 jar sun dried tomatoes, drained of oil
- 1 TBsp dried parsley
- 1 TBsp red pepper flakes
Add 1 cup broth and 1/4 cup white wine to a skillet and bring to a boil over medium head. Add the mushrooms and cook for 12-15 minutes until all the liquid is absorbed.
Add in the margarine and one TBSp garlic and cook until browned, then remove from heat.
Put the peas and sun dried tomatoes in the skillet and add the remaining broth and wine and garlic, simmer, then mix in the parsley and red pepper flakes.