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Oyster Mushroom Fasta

Yes, you read that right. Fasta as-in fake pasta. This recipe is AIP & Paleo friendly- on top of being delicious and filling. Oyster mushrooms are one of the tropical varieties we grow. They flourish in the hotter temperatures of summer. This recipe is all about the mushrooms. After all, mushrooms, pasta, brats- Italian, Italian, Italian! If only I had some gluten-free bread. Why all this gluten-free, AIP, Paleo stuff? Well, gluten can sometimes cause inflammatory symptoms in your body and it is full of sugar, sugar your body most likely doesn’t need- but craves. Sugar is an addiction. This is one thing Kenny and I are trying to curb by replacing gluten, sugars, and other additives with fresh fruits and vegetables. This pasta is made from brown rice. Rice, like everything else, is only okay in moderation. The pasta, to the sauce, to the meat and mushroom ration is balanced. These ingredients can, of course, be substituted with alternatives of your choosing. Don’t want marinara? Add alfredo instead. Strictly a vegetarian? Up the amount of onions and mushrooms, and maybe add some more veggies of your choosing. This meal easily serves 4 people and takes about 40 minutes to make.

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Ingredients

• 1lb FunGuy Farms Forest-raised Italian Brats
• 8oz Brown Rice Pasta (1/2 box)
• 1 Cup halved baby tomatoes
• 6oz FGF Oyster Mushrooms
• 1 medium diced purple onion
• 1tsp minced garlic
• 1-2 cups marinara
• 3 tablespoons Avacado Oil

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Directions

1. Grab a pot and get the water on the stove boiling and get your brats on the grill at 350F degrees for about 5 minutes a side. (Follow package instructions for the pasta.)
2. While the brats are cooking and water is getting brought up to a boil start dicing. Dice your onions, mushrooms, chop tomatoes and get your garlic ready.
3. In a separate skillet sautee the onions and mushrooms with 2 tablespoons of the avacado oil for 10-15 minutes.

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4. Strain your pasta once it is done and add the remaining avacado oil and stir.
5. Add tomatoes and garlic to the mushrooms and onions and cook for 5 minutes on low heat.                                             6. Add marinara to the same tomato, onion, and mushroom skillet and simmer on low for a few minutes.                                     7.  Slice your italian brats and add to pasta.                              8. Season with salt and pepper.

Serve and enjoy!

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We are having left-overs all week and I don’t mind because this is great for lunch or dinner.  This also pairs well with a salad. This meal is kid-friendly and Violet is watching me type this up right now asking for more noodles! Off to the kitchen I go!

So simple, so flavorful.

Make sure to get oysters at the Farmer’s Market this weekend! See you there.

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