I've been having so many Beech Mushrooms lately, I've practically fallen in love with them! (Damn you Sushi Zanmai!) So to save good money and cook at home, I've decided to be an adventurous chef and come up with a pasta dish with these lovely mushrooms!

The Yummy Brown capped Beech Mushrooms! Also known as "Buna Shimeji'" Mushrooms!

However if you really want to find them, They go for a really hefty price at about RM5.00-RM7.00 for a pack enough to serve a maximum of 3-4 pasta servings. And you probably won't be able to find them so easily unless you are in a hypermart that focuses on imported goods.

The great thing about these shrooms is that they have an incredibly long shelf life of 30 days (provided properly chilled) and they are incredibly versatile cause they are quite crunchy even after cooking. Slightly  nutty and firm fleshed, this is a gourmet's mushroom and I'm already thinking up of other recipes from clear to cream soups, sauces and Asian salads.

So let's get to the dish I was about to cook. An Olio pasta with a lemon tinge to it. I've got my Olive Oil, Oregano Herbs, McCormicks Lemon and Pepper, one fresh lemon (which I will only use a quarter of) Sphaghetti No.5 Thickness, Chicken Fillet and the Wonderful Mushrooms! Well of course u are also going to need salt, and pepper as well.

Lemon Zest, Beech Mushrooms and Skillet Chicken Pasta Ingredients

First Cold Pressed Extra Virgin Olive Oil! I picked the one called "Olio di Olivia" (basically means Olive Oil lah) by "First Choice"

Yes I am a b**** when it comes to cooking and I only use the best ingredients possible. None of that local sore excuse for olive oils or worse 'minyak masak'. My olive oils must be:

1) EXRA VIRGIN

2) Exracted from the FIRST COLD PRESS

3) Spanish

So here we go!

While boiling the spaghetti and waiting for it to cook, Let's take a looksie at the chicken marinade.

Cut up chicken Fillet, Olive Oil, Lemon Juice, Oregano Flakes, Lemon and Pepper Seasoning, Sugar, Salt

I do recommend cutting up the chicken fillets with a kitchen scissors so u get bite sized pieces enough to pick up with your pasta fork. Also go easy on the salt. I like my dishes a little salty so the bit of salt up there is a misrepresentation of quantity .

So i just mix all the stuff in this plate up with my bare hands, and it will end up looking something like this:

Marinade for today's Pasta Recipe done!

Well it's not really a marinade but more of a light toss of the ingredients with the chicken. (Gwad I love fast recipes!) Going to then lighlty skillet fry these in a pan with olive oil!

Cooking the Chicken in abit of olive oil

Let's move on to the shrooms. These mushrooms are usually sold in a cluster. It's quite important to do away with the cluster's base and of course, wash, wash, wash!

Off with the Stem!

Wash your shrooms!

I really don't recommend eating these mushrooms raw. They've got a bitter flavour when eaten in their raw form but it goes away when it gets cooked! A good 10-15 mins is all you need!

Boiling Shrooms!

Proceed then with your freshly cooked and drained pasta. Toss in Olive oil, lemon juice, oregano leaves, the lemon and pepper seasoning, plus some ground black pepper. The Olive oil will lubricate the pasta so that it doesn't stick together and passes through your lips with a slurpy sensation!

Toss with Lemon Juice, Olive Oil, Oregano, Lemon and Pepper Seasoning and Ground Pepper

After you're done, toss in the mushrooms, place the chicken on top and pepper the dish again once more with oregano and pepper!

Pasta Perfection!

You know you want some

A pasta that's not spicy, not to heavy, easy to cook and definitely great with kids! Nyum! I'm gonna go cook another round for my friends at my usual haunt again