|Linguine with Seared Oyster Mushrooms & Wilted Spinach with Lemon|
My only complaint here was that this meal was so acidic. Next time I would probably leave the lemon out of the spinach, since there is already lemon, tomato, and capers in the pasta sauce.
If a pan I first sauteed a mix of oyster, shikate, and cremini mushrooms. Half way through I dumped in a little white wine. Let that evaporate and then cook the mushrooms a bit longer just so that they get crisp. Remove the mushrooms from the pan and set aside.
Next, put one can of crushed fire-roasted tomatoes, the juice of one lemon, and a tablespoon of capers into the pan. Let simmer while you boil your pasta. Once that's done plate the pasta, top with sauce, and sprinkle the mushrooms on top along with some fresh sliced basil. This goes really well with some oven-toasted garlic bread as well.
|The taste makes up for the less-than-stellar looks. Or maybe that's just my plating skills?|