King Trumpet Oyster Mushroom Pappardelle (Large tubular shaped). If you’re in the Bay Area, the mushrooms may be found at Sigona’s Farmers Market in Palo Alto or Redwood City.

Slice the mushrooms* length wise on a deli slicer or benriner (Japanese mandolin vegetable slicer).
Layer  on a sheet pan lined with parchment paper. As you layer, season with salt, pepper and drizzle very good EVOO (extra Virgin Olive Oil). Repeat, up to five layers. Top with another piece of parchment paper and place another sheet pan on top. Roast in 350 degree oven for 35 minutes. Remove, juice and all, and place in wrapped container to cool. When cool you may portion into 4 oz. servings. Once cool, they freeze really well, if you like.
* if you cannot locate ‘King Trumpet Mushrooms’, you may use any large ‘capped’ mushroom you like, i.e.: portobello, shiitake and slice the cap thinly as well. You may have to go to South City Produce Terminal for a case of them, but if you ‘split’ the case with a friend or two, and you want to invest a little time, you will have some easy, quick meals if you portion and freeze.

Tomato Sauce:
6 Cloves garlic (thinly sliced)
10 Roma tomatoes (blanched, peeled and seeded) then chopped
1C Vegetable stock or tomato juice or half of each
1 Lemon zested and juiced
6 Calamata olives sliced
Edamame or fava beans
Salt and Pepper (chili flakes are nice as well) to taste
Chive, parsley or your favorite herb to garnish
Pinch of sugar or preferred sweetener

Heat EVOO, gently, add sliced garlic and ‘toast’, being careful not to burn. When garlic is toasted to your liking, stop its cooking by adding the chopped tomatoes, stock, lemon and olives, simmer for 20 minutes. Taste and season. It may need a pinch of whatever ‘sweetener’ you prefer to balance acidity. Finish with edamame, fava or your favorite legume and herb garnish. You may take this in any direction you like. For our guests who do cheese, we finish the dish with pecorino or your favorite cheese.

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