King Oyster Mushroom Pasta Alfredo
Prep Time
Serves
Cooking Mode
3 tbsp Compliments Canola Oil, divided
1 cup finely grated Panache Parmigiano Reggiano Cheese
2 pkg King Oyster Mushrooms
2 tbsp fresh Compliments Thyme, leaves only
¼ tsp each salt and cracked black pepper (plus salt for pasta water)
1 tbsp Compliments Salted Butter
3 garlic cloves, thinly sliced
1 jar Compliments Alfredo Sauce
1 pkg Compliments Fresh Linguine Pasta
¼ cup finely chopped parsley
3 tbsp Compliments Canola Oil, divided
1 cup finely grated Panache Parmigiano Reggiano Cheese
2 pkg King Oyster Mushrooms
2 tbsp fresh Compliments Thyme, leaves only
¼ tsp each salt and cracked black pepper (plus salt for pasta water)
1 tbsp Compliments Salted Butter
3 garlic cloves, thinly sliced
1 jar Compliments Alfredo Sauce
1 pkg Compliments Fresh Linguine Pasta
¼ cup finely chopped parsley
Directions
1Preheat oven to 200°C (400°F). Line the bottom of a 12 x 14 in. (30 x 35 cm) baking dish with parchment paper, ensuring it lays flat. Brush the parchment with 1 tbsp (15 mL) oil, then sprinkle on an even layer of the Parmesan cheese. Slice each mushroom in half lengthwise. Place in bowl, gently toss with 1 tbsp (15 mL) oil, plus the thyme, salt and pepper. Press each halved mushroom, cut-side down, into the cheese. Keep cut-side down to bake about 20 min., or until the Parmesan melts and turns crisp and golden, and mushrooms are tender. Remove from oven; cool on sheet 5 min. Turn over mushrooms, breaking apart the cheese crust between the mushrooms. Set aside.
2Meanwhile, bring a large pot of salted water to a boil for pasta.
3Separately, in a large high-sided frypan, heat the remaining 1 tbsp (15 mL) oil, butter and garlic on medium heat; cooking about 30 sec. to soften the garlic. Stir in the Alfredo sauce. Heat sauce through on a low simmer. Remove from heat. Cover to keep warm.
4Cook the pasta according to package directions. Scoop out ½ cup (125 mL) of the hot pasta water; set aside. Drain pasta. Add pasta to the pan of Alfredo sauce; stir to coat. If the sauce needs thinning, mix in a few splashes of pasta water (you might not use it all). Plate pasta. Scatter on the Parmesan-crusted mushrooms and crumble any crispy bits of baked Parmesan from the baking dish overtop. Garnish with chopped parsley to serve.
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