Linguine & Oyster Mushroom Sauce

I am taking these gorgeous (and healthy) oyster mushrooms and quickly sautéing them olive oil and butter. I’ll add a bit of contrast with the bright tones of sweet vermouth. And make it a complete meal with the addition of arugula and linguine. That’s it, dinner is done. Well, salt and pepper and NOW dinner is done.

Linguine & Oyster Mushroom Sauce 

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serves 4


  • ¼ cup extra virgin olive oil
  • 12 clove garlic, peeled and roughly chopped
  • ½ pinch sweet red vermouth
  • 8 ounce oyster mushrooms, trimmed
  • 4 tablespoon unsalted butter
  • salt and pepper, to taste
  • 1 pound dry linguine pasta
  • 1 bunch arugula, stemmed, washed, spun dry, and chopped
  • ¼ cup freshly grated pecorino romano


Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a sauté pan, heat the olive oil over medium heat until almost smoking. Add the garlic and sauté until lightly browned, 6 to 7 minutes. Remove from the heat and add the sweet red vermouth. Replace the pan on the burner, add the oyster mushrooms and butter, and bring to a boil. Boil until reduced by half. Season with salt and pepper. Remove from the heat and keep warm.

Drop the pasta into the boiling water and cook until al dente, according to package directions. Drain.

Add the hot pasta to the mushrooms and stir gently over medium heat for 1 minute to coat the noodles. Add the arugula and toss for 30 seconds, or until wilted. Transfer to a warmed serving dish, sprinkle with cheese, and serve immediately.