Spaghetti with Grapes, Tomatoes and Oyster Mushrooms

[ts]
We had a whackload of oyster mushrooms sitting in the fridge, for some reason. I needed to use them up. JS had been hankering for pasta, so that's what I made.

I was rummaging around the fridge, trying to think of what to add to my pasta, when I saw these lonely-looking grapes on the counter. "Lonely" because they were the last few grapes left on the bunch. I've always been intrigued by "Véronique" dishes, so, unsure if JS would go for it, I forged ahead and set out to use the grapes in my pasta dish.



[ts]
I started by sautéing the oyster mushrooms, adding in some garlic, smoked paprika and grainy mustard to the mix.



[ts]
Meanwhile, I had my spaghetti cooking away. When they were done, I added them to the mushrooms, tossed them around, then added the grapes and tomatoes. A little squeeze of lemon, a little adjustment in seasoning, and that was it.

Pretty easy, eh?



We're submitting this to Presto Pasta Nights (created by Ruth of Once Upon a Feast). This edition is hosted by Sara of I'm a Food Blog. [Presto Pasta Nights info]

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Recipe

Spaghetti with Grapes, Tomatoes and Oyster Mushrooms
Serves 6

2 lbs spaghetti
2 to 8 cloves garlic
half lemon
16oz oyster mushrooms, sliced
1 tablespoon smoked paprika
t tablespoon grainy mustard
2 medium tomatoes, seeded and diced
handful grapes, cut in half

In a large pot, bring water to a boil. When boiling, add a generous amount of salt and add your spaghetti. Stir and cook until al dente.

In the meantime, heat some olive oil (or butter) in a sauté pan. When hot, add your oyster mushrooms and garlic. Stir and cook the mushrooms until tender, then add the smoked paprika and mustard.

Drain spaghetti and add to the pan, making sure to toss to combine everything well. Add some pasta water and/or more olive oil if the pasta seems too dry. Add sliced grapes and tomatoes, squeeze your half lemon, and adjust seasoning to taste.

Serve.