Farro Spaghetti with Oyster Mushrooms and Hazelnuts

Name: Farro Spaghetti with Oyster Mushrooms and Hazelnuts
Total time: 30 min
Ingredients: ½ cup blanched hazelnuts; ¾ cup low-sodium chicken broth; 1 teaspoon Sherry vinegar or red wine vinegar; Kosher salt and freshly ground black pepper; ¼ cup olive oil; 1 pound maitake oyster mushrooms, torn into bite-size pieces; 2 garlic cloves, finely chopped; ½ cup dry white wine; 12 ounces farro spaghetti; 1 teaspoon finely grated lemon zest

A nutty and sophisticated pasta dish utilizing a creamy hazelnut broth tossed with farro spaghetti and pan-roasted oyster mushrooms.

30 Mins

Medium

½ cup blanched hazelnuts
¾ cup low-sodium chicken broth
1 teaspoon Sherry vinegar or red wine vinegar
Kosher salt and freshly ground black pepper
¼ cup olive oil
1 pound maitake oyster mushrooms, torn into bite-size pieces
2 garlic cloves, finely chopped
½ cup dry white wine
12 ounces farro spaghetti
1 teaspoon finely grated lemon zest

Toast hazelnuts. Blend broth and most of the nuts until smooth. Stir in vinegar, salt, and pepper to make a stock.
Brown oyster mushrooms in oil, add garlic, then wine. Reduce wine slightly.
Cook pasta until al dente, reserving cooking liquid.
Toss pasta, pasta water, and hazelnut stock with the oyster mushrooms until sauce thickens.
Serve topped with grated reserved hazelnuts and lemon zest.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More