Mar 15, 2017  By Jewish National Fund  Category: Blueprint Negev,

In the JNF Kitchen: King oyster mushroom pasta

Meet Esti and Uri Yaakobi of mushroom company פטריות פארן (Mushrooms of Paran). They are farmers from the Paran moshav in the Arava desert who decided to grow mushrooms, of all things! 

Their mushrooms are pure Israeli and a result of their entrepreneurial spirit, desire to produce something unique, and passion for farm-to-table dining. Among their mushrooms you'll find oyster, shiitake, king oyster, and lion mains, and you can also find dishes with their products at אורסולה בית קפה בערבה (Ursala Coffee and Pub in the Arava).

Enjoy this #RecipeOfTheWeek for king oyster mushroom pasta inspired by the Yaakobis and their interesting crops. If you make any of these recipes, be sure to send a photo of your creation to or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it! 


1 bag of parpadella pasta (a half pound)
1/4 cup olive oil
2 garlic cloves, sliced
2 king oyster mushrooms, chopped to bits
1/4 cup dry white wine
Salt and pepper
1/2 cup chopped basil leaves


Cook the pasta as instructed.

Meanwhile, heat a pan with olive oil and garlic, add the mushrooms and stir until golden. Add the salt, pepper, and wine. 

Mix the pasta with the sauce and the chopped basil and serve.