Serves 4-6

2 tablespoons extra virgin olive oil
1 pound spaghetti
1 pound oyster mushrooms
1 leek, chopped
4 cloves of garlic, chopped
1/4 cup of parsley, chopped
sea salt and pepper

Start by boiling water. Cut up the leek and garlic. Soak the leeks to get rid of any soil. Heat a pan and coat it with olive oil. Once the oil is hot enough, add the clean, diced leeks and garlic. Cut up the mushrooms lengthwise. I used oyster mushrooms, but you can use any variety; chanterelles or shiitakes are also wonderful. Once the mushrooms are cut up, put them in the pan with the garlic and leeks. By this time, the water should be boiling, so drop your pasta into it. When it looks like the mushrooms need more liquid, add some pasta water. When the mushrooms are cooked through, which does not take very long when they are freshly picked from the farmers market, turn the burner off. Now chop up your parsley, but make sure not to bruise it. You will know that it is bruised if you see green on your cutting board. (The secret to prevent bruising is to use a sharp knife and just chop the parsley once or twice.  Don’t overdo it!) Now the pasta should be finished. Take the pasta out of the pot and put it into the pan with the mushrooms. Add the parsley and cover with the pasta water—about 3/4 of a cup. Reduce the pasta water and finish the dish with a little bit of salt and pepper.

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This entry was posted in Dinner, Lunch, Pasta, Vegan. Bookmark the permalink.


  1. So good. I’m glad that I get to test the recipes!

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