Linguine With Seared Oyster Mushrooms

Added to Recipes on Wed 03/21/2012


Serves 2 


2 cups oyster mushrooms

Water, for boiling pasta

6 oz whole wheat vegan linguine

16 oz crushed fire-roasted tomatoes

1 tbsp capers

Juice of 1 lemon

1/2 tsp crushed red pepper, optional

4 large basil leaves



Chop the oyster mushrooms into very large pieces. Over high heat, sear them until they are partially brown. Crisping oyster mushrooms works best in an iron skillet. Set them aside.


Bring enough water to a boil to cook the pasta. Boil the pasta until it is just barely done. Drain. While the pasta is boiling, add the crushed fire-roasted tomatoes, capers, lemon juice, and optional crushed red pepper to a pot. Simmer this for about 5 minutes. Roll the basil leaves together and slice the roll along the width into thin strips.


Plate the pasta, then pour the sauce over it and top with the fresh basil. Finish the dish off by topping each serving with the seared oyster mushrooms.


Nutrition Facts

385 calories

17 g protein

80 g carbohydrate

1 g sugar

2 g total fat

5% calories from fat

7 g fiber

693 mg sodium

From 21-Day Weight Loss Kickstart, by Neal D. Barnard, MD. Recipe by Jason Wyrick.