tagliatelle, blue oyster mushroom sauce, micro radish


Two different kinds of mushrooms in two 3 days is something of a record on our table. I would be using these magic fungi more often, but I’m not yet used to thinking of how they might go with other parts of the meals I put together.  When I can, and I see some beautiful mushrooms in front of me, I happy to take them home.

But his time the mushrooms came first; I came up with the rest of the dinner much later.


  • twelve ounces of Rana fresh whole wheat tagliatelle, purchased from their very beautiful pasta station in Chelsea Market only an hour before, served with a sauce using blue oyster mushrooms from Blue Oyster Cultivation in the Greenmarket (see the image below), prepared pretty much according to this simple recipe, halved, but adding 2 elements to it: one chopped fresh habanada pepper just after the cream was introduced, and purple micro radish from Windfall Farms; the source of the other ingredients were red onion (instead of the yellow specified) from Norwich Meadows Farm, garlic cloves from S. & S.O. Produce Farms, parsley parsley from Norwich Meadows Farm, and pine nuts from Whole Foods (which I had first toasted gently in a dry cast iron pan)
  • the wine was a Washington (Columbia) red, Katy Michaud Cabernet Sauvignon Columbia Valley 2014 from our good friends, Naked Wines
  • the music was Q2 Music, streaming, specifically Gregory Spears’s ‘Requiem’