Spezzatino Oyster Mushrooms & Pasta


Mushrooms can save the world. Certainly our appetites! Give us iron a sharp knife, fire and some shroomz and we’re ready to rock n’ roll.


for the mushrooms
  • 4 clusters of brown oyster mushrooms, ends removed
  • ½ t garlic granulated
  • 1 t Italian seasoning
  • pinch of coarse sea salt
  • pinch of pepper
for baking
  • several cherry tomatoes
  • 2 C of tomato sauce
to finish


to press the mushrooms

  1. Preheat oven to 180°C/350°.
  2. Heat a cast iron skillet over medium-high heat. When skillet is hot, add oil, add cluster mushrooms.
  3. Cook for a few minutes, then add a second cast-iron pan to the top and let naturally press.
  4. Gently press on pan evenly. The mushrooms will start to release their liquid. When the liquid reduces a bit, remove the top skillet.
  5. Sprinkle garlic, Italian seasoning, salt and pepper over mushrooms.
  6. Flip clusters so that the seasoned side is down. Searing them will allow them to caramelize and char. Repeat this process until mushrooms are golden brown and compressed clusters.
  7. Add a splash of oil if needed. Remove from heat when ready.

to bake the mushrooms

  1. Add cooked mushrooms to casserole pan. Add cherry tomatoes, and cover with the tomato sauce evenly.
  2. Bake for 30 minutes. Remove from oven and let cool before slicing.

to finish

  1. Carve the mushroom steaks and serve over Pasta a la Kale di Garlico.
  2. Garnish with parsley.

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