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Oyster Mushroom and Spinach Orecchiette with Garlic and Lemon

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Oyster Mushroom Recipe With Pasta

If you’re looking for the best Oyster mushroom recipe to highlight their velvety texture and mild, earthy flavor, you’re in the right place. Oyster mushrooms are incredibly versatile; they’re meaty enough to stand in for protein, yet delicate enough to absorb bright, fresh flavors. When cooked, they develop a satisfying taste that pairs beautifully with a range of ingredients.

Here, we bring together Oyster mushrooms and spinach. Why? Because they go together like garlic and olive oil. One of our favorite specialty mushrooms, Oysters, offers a savory depth and hearty texture, while spinach brings a gentle bitterness and vibrant color, making the combo both wholesome and flavorful.

Tossed with orecchiette pasta, those little “ears” from southern Italy, to the mix, and you’ve got a dish that feels rustic and refined all at once. The unique shape of this tasty pasta is perfect for catching bits of mushroom, lemon zest, and silky garlic oil in every bite. It's a simple pairing that proves pasta night can be anything but ordinary.

 

Oyster Mushroom and Spinach Orecchiette with Garlic and Lemon

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Yield: 4 Servings
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Description

This light, lemony Oyster mushroom recipe is all about letting fresh ingredients shine. Sautéed Oyster mushrooms bring hearty, savory notes, while wilted spinach adds vibrant color and a silky texture that pairs beautifully with orecchiette. The infused garlic oil adds a rich, mellow flavor that ties it all together without overpowering the dish. Finished with a splash of lemon and optional Parmesan, this mushroom orecchiette is easy to adapt with your favorite pasta shape—try it with whole wheat or gluten-free varieties for a twist.

  • Oyster mushroom recipe
  • Light & refreshing, bright flavor of lemon
  • Savory notes and heartiness from Oysters
  • Spinach adds color
  • Substitute any pasta shape or variety, such as whole wheat or gluten-free

Ingredients

  • ¼ cup + 1 Tbsp. extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 2 (3.2 oz.) packages Monterey® Oyster Mushrooms, chopped
  • 6 oz. bag fresh spinach leaves, about 4 cups, divided
  • 1 lb. orecchiette pasta, cooked according to directions
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tsp. fine sea salt
  • ¼ tsp. ground black pepper
  • Shaved Parmesan for serving, optional

Instructions

  1. Pour ¼ cup olive oil in small saucepan and heat until warm over low heat, about 2 minutes. Only warm the oil, do not allow it to bubble or simmer. Remove from the heat and add the garlic cloves. Let sit for at least 30 minutes, stirring occasionally.
  2. Heat the remaining tablespoon of olive oil in large, deep skillet or Dutch oven over medium-high. Add mushrooms and cook for 3 minutes, until they become tender and liquid becomes visible in the pan. Add half the spinach and cook for 2 more minutes, until wilted.
  3. Stir in pasta and cook for 1 more minute. Remove from heat and stir in remaining spinach. It will wilt only slightly. 
  4. Discard garlic cloves from small saucepan and pour oil over pasta. Add lemon zest, lemon juice, salt, and pepper. Toss all ingredients to mix well.
  5. Serve warm, sprinkled with Parmesan cheese.

Notes

Orecchiette pasta works well in this recipe, but feel free to substitute any pasta shape or variety, such as whole wheat or gluten-free.

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Oyster Mushroom and Spinach Orecchiette with Garlic and Lemon

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Yield: 4 Servings

Description

This light, lemony Oyster mushroom recipe is all about letting fresh ingredients shine. Sautéed Oyster mushrooms bring hearty, savory notes, while wilted spinach adds vibrant color and a silky texture that pairs beautifully with orecchiette. The infused garlic oil adds a rich, mellow flavor that ties it all together without overpowering the dish. Finished with a splash of lemon and optional Parmesan, this mushroom orecchiette is easy to adapt with your favorite pasta shape—try it with whole wheat or gluten-free varieties for a twist.

  • Oyster mushroom recipe
  • Light & refreshing, bright flavor of lemon
  • Savory notes and heartiness from Oysters
  • Spinach adds color
  • Substitute any pasta shape or variety, such as whole wheat or gluten-free

Ingredients

  • ¼ cup + 1 Tbsp. extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 2 (3.2 oz.) packages Monterey® Oyster Mushrooms, chopped
  • 6 oz. bag fresh spinach leaves, about 4 cups, divided
  • 1 lb. orecchiette pasta, cooked according to directions
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tsp. fine sea salt
  • ¼ tsp. ground black pepper
  • Shaved Parmesan for serving, optional

Instructions

  1. Pour ¼ cup olive oil in small saucepan and heat until warm over low heat, about 2 minutes. Only warm the oil, do not allow it to bubble or simmer. Remove from the heat and add the garlic cloves. Let sit for at least 30 minutes, stirring occasionally.
  2. Heat the remaining tablespoon of olive oil in large, deep skillet or Dutch oven over medium-high. Add mushrooms and cook for 3 minutes, until they become tender and liquid becomes visible in the pan. Add half the spinach and cook for 2 more minutes, until wilted.
  3. Stir in pasta and cook for 1 more minute. Remove from heat and stir in remaining spinach. It will wilt only slightly. 
  4. Discard garlic cloves from small saucepan and pour oil over pasta. Add lemon zest, lemon juice, salt, and pepper. Toss all ingredients to mix well.
  5. Serve warm, sprinkled with Parmesan cheese.

Notes

Orecchiette pasta works well in this recipe, but feel free to substitute any pasta shape or variety, such as whole wheat or gluten-free.

More Oyster Mushroom Recipes 

Oyster mushrooms bring delicate texture and deep, umami-rich flavor to every bite. Discover how Monterey Mushrooms® turns this fan favorite into something truly craveable with these creative, easy-to-love Oyster mushroom recipes.

 

 

About Author

The Mushroom Council
The Mushroom Council

In today's world, mushrooms are commercially produced in virtually every state. The Mushroom Council® plays an important role in the national promotion of those fresh mushrooms.

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