Patrician Pasta

     Oyster mushrooms are the best. If you're looking for a mushroom that's versatile but more elegant than your standard button mushroom, consider oysters (pleurotus ostreatus, although there are other species that fall under the common name "oyster mushroom" ) 

      The interesting thing about using oyster mushrooms in cooking is their availability. Even if you're lucky enough to have a store nearby that sells them, it's still really hard to get them in good condition. They're a fairly delicate mushroom so shipping can cause inevitable damage. There are a few other options, however. You can find them in the wild, just be careful of poisonous look-alikes. You can grow them from kits which are becoming more readily available. Growing your own is a fun option, especially if you have kids. You can also visit your local farmer's market and see if there is a vendor offering locally grown mushrooms. This way long distance shipping is eliminated or greatly reduced, so you are more likely to get a fresh, undamaged product.
     As far as preparation, oyster mushrooms have a mild enough flavor to lend themselves to pretty much any dish that calls for mushrooms although they work especially well with chicken and seafood. They can be pulled apart into shreds from the cap down to the stipe (stem), or cooked whole if you remove the stipe entirely (which can be a bit on the tough side).  Like any mushroom, make sure you give them a good sear and let the moisture they give off reabsorb back in. 
    Oyster mushrooms have some medicinal properties such as cholesterol modulation, and antibiotic as well as anti-cancer abilities. www.huffingtonpost.com/paul-stamets/oyster-mushroom

     This particular recipe is flexible depending on your taste. Use capers instead of olives, broccoli instead of green pepper, etc. I try to avoid wheat as much as possible and this brown rice spaghetti substitute worked out well.
Enjoy!

Oyster Mushrooms in a Lemon Butter Clam Sauce

Ingredients:

1 package of Spaghetti 

1 can of clams with juice
1-2 cups Oyster Mushrooms shredded

1 stick of butter
juice of one lemon

1/4 cup green olives chopped

one green pepper diced
1 tomato diced
2 cloves garlic
1 shallot minced

Parmesan cheese shaved

Salt and pepper

Directions:

   Heat up a large pot of salted water for pasta.
   While waiting for that to come to a boil, saute mushrooms in a little oil or butter on medium high heat. Sprinkle with salt. After mushrooms are cooked and liquid has been reabsorbed, remove from heat and set aside.        

   Saute green peppers and shallot briefly then set aside as well. 

   Melt butter evenly on medium heat making sure it doesn't burn. 

   Wisk in lemon juice and garlic. 

   Add clams, tomatoes, olives, mushrooms and green pepper/shallot to lemon/butter sauce. Let simmer while stirring until sauce covers the back of a spoon. Season with salt and pepper.
   While sauce is being prepared, cook pasta until aldente. Drain.

   Serve pasta, spoon sauce on top. Garnish with shaved parmesan and lemon zest.