King Oyster Mushroom Pasta Noodles

Florence, Italy. Also known as Firenze to the locals. It’s a beautiful city, full of history, art, architecture, fine leather, the Arno River, wine, and obviously, under the Tuscan sun, one will find pasta dishes for days – 600 different types of pastas in Italy to be exact.

It’s the city of stuffing pasta in your face until you can’t stuff no more. We took no prisoners. We ate until our bellies were full, until the last drop of wine was savored, and until the sauce from each pasta dish was licked off clean.


carbonera pasta

Photos above: Gluten-free Carbonera and Penne pasta, taken at Ciro and Sons in Florence, Italy.

That was the first time I had gluten-free pasta, and my last. Sad trumpet. As some of you may know from my previous potato pizza crust post, our bodies don’t do well with “gluten-free” products…Why God? Why? It…Tastes. So. Good.

Even through it’s labeled gluten-free, it is still heavily processed, has a bunch of crap like corn starch, rice flour, and soy in it. It’s just not real food.

I’ve made “paleo pasta” in the past with zucchini, yellow squash, spaghetti squash, sweet potato, and even butternut squash. The first three can be quite watery and there is never that al dente texture. The sweet potato and butternut squash came out pretty good but the starchiness and sweetness of it overwhelmed the sauce. Apparently, I am straight up Goldilocks when it comes to substitution noodles.

And then I found my “just right.”

The secret ingredient is: magic shrooms.

King Oyster Mushrooms, I mean. They’re beasts. I mean, just look at them… Dense, white, mild in flavor, and they have the al dente texture I’m looking for. They’re perfect.


I simply sliced up 2 King Oyster mushrooms like so (aim for less than 1/4 inch strips):


And cooked them like this:

In a large stainless steel pan, melt 1 tsp coconut-oil on medium heat.

Add the mushroom noodles

Sauté for 1-2 minutes until coconut oil is absorbed

Add 1/4 cup water (or beef or chicken stock)

Let simmer until water/broth evaporates

Now you can make whatever type of pasta you want.

We made:

Spaghetti with red sauce (for dinner). I simply added Amy’s red sauce to the noodles on the pan and sautéed for another minute.


and Spaghetti Carbonera (for breakfast). Bacon and Eggs in pasta? What better way to start off my morning.



They look like freaking NOODLES! What trickery!

Of course, I had to try one last experiment with them…Would these shrooms make for good Asian-style noodles? Apparently, I am all over the place with this post… I may or may not have been writing under the influence of magic mushrooms (or 2 cups of bulletproof coffee).

I had made braised beef the day prior and wanted to recreate one of my favorite dishes growing up…One of my dad’s go-tos. Chinese Beef Noodle Soup.

Beef and broth, seasoned with Chinese Five Spice, Star Anise, Cloves, Ginger and Green Onion.

So I threw some leftover mushroom noodles to the broth, added some slices of beef broth, basil, and BOOM. Don’t worry, I’ll post the recipe for this soon.


The point I’m trying to make is that these noodles are probably the best faux noodles ever. They look like noodles, they have a similar texture, and they take on any sauce you put on it without overpowering the sauce. These things are AH-MAH-ZING!!! Try it. Get some King Oyster Mushrooms and go to town.

You saw it here first.

Have a great weekend!

If you actually get a chance to make these noodles, please let me know how you liked them by commenting on my IG or FB.