Creamy Oyster Mushroom Pasta

Posted on Mar 10, 2022 by Eli Crain
Tags: recipes mushroom vegetarian


  • ½ pound pasta (we recommend pappardelle or fettuccini)
  • 3 tbsp butter
  • 1 pound oyster mushrooms, cut into bite-size pieces
  • 3 cloves garlic, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup heavy cream
  • ¼ cup parsley, chopped
  • ¼ cup parmesan or mozzarella


  1. Cook pasta in salted water according to package directions. Save 1/2 cup of pasta water.
  2. While pasta is cooking, melt 1 tbsp of butter in a pan over medium heat. Fry 1/3 of the mushrooms in a single layer until both sides are golden brown. Be sure not to over crowd the pan. Add 1 tbsp of butter for each batch of mushrooms. Transfer each batch of cooked mushrooms onto a plate.
  3. Once all the mushrooms have been fried transfer them back to the pan.
  4. Add garlic, salt and black pepper to the pan and cook for 1-2 minutes.
  5. Stir in heavy cream, pasta water and parsley. Bring to a boil then let simmer for 5 minutes.
  6. Toss in the pasta and cook for another 2-3 minutes.
  7. Season with cheese, salt and pepper to taste before serving.

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