Linguini with Seared Oyster Mushroom

Makes 2 servings

2 cups oyster mushrooms
water
6 ounces whole-wheat vegan linguine
16 ounces crushed fire-roasted tomatoes
1 tablespoon capers
juice of 1 lemon
¹/₂ teaspoon crushed red pepper (optional)
4 large fresh basil leaves

Chop the oyster mushrooms into very large pieces. Over high heat, sear them until they partially brown. Set them aside. Bring enough water to a boil to cook the pasta. Boil the pasta until it is just barely done. Drain. While the pasta is boiling, add the crushed fire-roasted tomatoes, capers, lemon juice, and optional crushed red pepper to a pot. Simmer this for about 5 minutes. Roll the basil leaves together and slice the roll along the width into thin strips. Plate the pasta, then pour the sauce over it and top with the fresh basil. Finish the dish off by topping each serving with the seared oyster mushrooms.

Per serving