Farmers Market Recipe – Oyster Mushroom Fettuccine & Grilled Chicken

Recipes inspired by fresh ingredients found at the Covington Farmers Market


Oyster Mushrooms from James Shoop, "Chickin' Jim" at the Covington Farmers Market
Oyster Mushrooms from James Shoop, “Chickin’ Jim” at the Covington Farmers Market

1 chicken, GF Farms

1 lb. oyster mushrooms, GF Farms

3 bunches green onions, Slice of Heaven, Grow Farms

1/2 pound of arugula, chopped, Slice of Heaven, Grow Farms

1 bulb of garlic (minced)

1 small onion, chopped

1/2 bunch of parsley, chopped

1 tblsp basil, chopped

1 lemon (juiced)

4 tblsp olive oil

2 cups white wine

1 cup broth

1 lb fettuccine

salt & pepper

Cooking Instructions:

Quarter and clean the chicken, marinate the pieces for grilling in your favorite marinade.  Cook down the carcass to start a soup for next week’s recipe.  Heat the grill, and bring a pot of water to boil for the fettuccine.  Clean and chop the oyster mushrooms, onion and green onions, and place them to the side.  In a separate deep saute pan, cook the garlic in the olive oil on medium heat until browned.  Add mushrooms, onion, green onion, wine, broth and lemon juice.  Bring to a quick boil, then simmer until reduced.  Salt and pepper to taste.

At this point, the chicken should be grilling and the fettuccine should be cooking.  Drain the pasta when it cooks to the desired tenderness.  When the saute is reduced by half, start adding in the pasta and stirring it all together.  Once all the pasta is mixed in, add the chopped arugula, parsley and basil, stir again, and cover to steam.

Pull the chicken off the grill.  Plate up the pasta, top it with a little fresh parmesan and parsley, cut up the chicken and place on top.