Not only pasta, but also meat and vegetables can be served with Puttanesca sauce, and oyster mushrooms are perfect because they have a flesh-like texture. Puttanesca sauce is a Neapolitan sauce made with just a few ingredients: tomato, garlic, capers, anchovies, black olives, oregano or parsley and with mushrooms it couldn’t be better.
Serves 4, Preparation 10 mins, Cooking approx. 15-20 mins
- Oyster Mushrooms: 300 g
- Tomato Passata or cherry tomatoes (better if a bit ripe) : 250 g
- Black pitted olives: 50 g
- Capers in vinegar: 25 g
- Anchovy fillets, in olive oil: 3
- 2 peeled garlic cloves
- Oregano, dried: 1 tbsp or a minced parsley sprig
- Extra Virgin Olive Oil (EVOO): 3 tablespoons
- Salt: to taste
Try not to wash the mushrooms, but clean them gently with a damp cloth. At least you can rinse them very quickly because they absorb so much water which they will give back to you during cooking.
Slice the oyster mushrooms thinly, keeping a few whole ones aside, same for the black olives. Drain capers and pat them dry with some kitchen paper as for the anchovy fillets.
Stir-fry the garlic cloves in 2 tablespoons of EVOO for a couple of minutes. Add the anchovy fillets that will melt in a few minutes, black olives, and slices of mushrooms and cook for a couple of minutes. Add the tomato, capers and oregano or chopped parsley and a pinch of salt. Cook for 10 minutes and serve.