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Chicken of the Woods Pesto Pasta
by The Mushroom Health Guide

Chicken of the Woods Pesto Pasta

Chicken of the woods mushrooms are layered fan-shaped edible fungi. They have an almost suede-like texture that becomes meaty and succulent when cooked.
The mushrooms are also good sources of protein, dietary fiber, potassium, and vitamin C. This recipe combines the delicious medicinal mushrooms with spaghetti and pesto to create a light yet hearty pasta dish. The mushrooms are meaty and tender, the pasta is perfectly cooked, and the light, bright pesto ties everything together.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh basil lightly packed
  • 1 cup arugula lightly packed
  • 2 tsp fresh lemon juice
  • 2 tbsp parmesan cheese grated
  • 1/3 cup olive oil extra virgin
  • 8 ounces spaghetti uncooked
  • 2 tbsp olive oil extra virgin
  • 1½ pounds fresh chicken of the woods mushrooms cleaned and sliced into ½ inch strips
  • 1 shallot sliced
  • 2 cloves garlic minced
  • ½ cup dry white wine
  • kosher salt to taste
  • fresh ground pepper to taste

Method
 

  1. Bring a pot of water to a boil.
  2. As the water comes to a boil, add the basil, arugula, lemonjuice, and cheese to a food processor. Pulse until roughly chopped.
  3. Run the food processor as you deliver the 1/3 cup of oil ina steady stream. Stop once the pesto is smooth. You may not need all the oil.
  4. Season the pesto to taste with salt and black pepper. Set aside.
  5. Add the pasta to the water once boiling. Cook for 10 minutesor until al dente.
  6. Meanwhile, heat the remaining 2 tablespoons of oil in askillet over medium-high heat.
  7. Add the mushrooms. Sauté for 5 minutes.
  8. Toss in the shallot and garlic. Continue to sauté foranother 5 minutes.
  9. Reduce the heat to medium, then pour in the wine.
  10. Cook for another 5 minutes or until the mushrooms absorb thewine.
  11. Season the mushrooms with salt and black pepper. Set aside.
  12. Drain the pasta and reserve ½ cup of the pasta water.
  13. Add the spaghetti to a large serving bowl with the sauteedmushrooms and pesto. Toss to combine. Add reserved pasta water as needed tohelp the pesto bind to the pasta.
  14. Serve.

Notes

To clean chicken of the woods mushrooms, brush to remove dirt, then wipe clean with a damp cloth.