Adriana Morrell’s Mushroom Pasta

5 tbsp. extra-virgin olive oil

1.5 lbs. oyster mushrooms chopped into bite-size pieces (cremini or shiitake may also be used)

1 medium red bell pepper, diced

1 clove of garlic, minced

⅓ c. finely chopped fresh parsley

2 tsp. fresh sweet basil

1 lb. spaghetti

⅓ c. milk or cream

2 tbsp. butter

1 tbsp. all-purpose flour

½ c. Parmesan or Asiago, finely grated, plus more for serving

To taste Salt and freshly ground pepper

1. Heat 3 tbsp. olive oil in a large pot over high heat. Add the mushrooms and toss occasionally, adding more olive oil as needed. Cook until edges start to brown, about four to five minutes. Sprinkle mushrooms with salt and pepper as they cook.

2. Reduce heat to medium-high. Add red bell peppers and toss until they are brown and start to crisp on the edges. Add the garlic, parsley and basil, stirring often, about two more minutes. Set pot aside.

3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about two minutes less than package directions. Drain the pasta and set aside with the lid on.

4. In a small saucepan, melt the butter and add the flour as soon as the butter starts sizzling. Stir quickly, just for a few seconds. Do not overcook. Slowly add the milk. Reduce heat to medium-low and constantly stir to incorporate the milk into the butter mixture. As soon as the sauce starts to thicken, remove it from the heat and add it to the mushroom pot.

5. Using tongs, transfer pasta to the pot with mushrooms and sauce. Place back on the stove, at medium-high heat, tossing constantly, until pasta is a bit softer, but still al dente, and sauce has thickened, about three to four minutes.

6. Remove pot from heat. Add cheese, fresh parsley and pepper to taste, and toss to combine. Taste and season with salt, if needed. Divide pasta among bowls and top with more Parmesan if desired. Enjoy!

are grown and the processes involved. Understanding where your food comes from is something Overes says is incredibly important, especially for those who are preparing it.

As Morrell’s research continues, she is already looking at future topics including the benefits of fungi in a variety of use-cases such as mycorrhizal fungi, which support root systems for plants to transfer nutrients and water they couldn’t access alone. This type of research could assist in environmental reclamation projects in grasslands and contaminated sites. She was just approved for her second CARIF grant on this subject and will be working with an industry partner in the year ahead.

The next time you find yourself staring at packages of mushrooms at the grocery store, try something that looks a little different. You might be surprised to find you, like Morrell, really do like mushrooms.

Lethbridge College has been conducting applied research in agriculture for more than 30 years. Our dedicated researchers and state-of-the-art facilities enable pre-commercial validation for commercial application in agriculture and agri-food in the areas of integrated food production systems, irrigation science and post-harvest technology.

The college’s applied research teams are ready to increase efficiency and productivity for farmers, producers and processors while reducing the environmental impact of the food production system, waste, and energy consumption, and improving food safety and security for consumers. To learn more, go to lethbridgecollege.ca/carie.

Culinary students are also benefiting from Morrell’s research as it gives them a chance to handle and cook with something they might not have the opportunity to see regularly – the freshest of mushrooms, including blue oyster, pink oyster, king oyster mushrooms and others that would typically be too expensive or not commonly found.