Description
This creamy oyster mushroom pasta combines earthy oyster mushrooms with a velvety cream sauce and tender pasta for a cozy, gourmet dinner in just 30 minutes. It’s easy, adaptable, and perfect for weeknights or special occasions.
Ingredients
Scale
- 12 oz fettuccine, linguine, or spaghetti (dried or fresh; use gluten-free if preferred)
- 8 oz oyster mushrooms, cleaned and torn into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 small shallots, finely diced (or 1/2 small onion)
- 3 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese, freshly grated (use vegetarian parmesan if needed)
- 2 tbsp fresh parsley, chopped
- Salt, to taste (start with 1/2 tsp)
- Freshly ground black pepper, to taste
- 1/2 cup reserved pasta water
- Optional: crushed red pepper flakes
- Optional: lemon zest
- Optional: spinach leaves
- Optional: toasted pine nuts
Instructions
- Bring a large pot of salted water to a boil.
- Clean oyster mushrooms by gently wiping with a damp paper towel and tear into bite-sized pieces.
- Dice shallots, mince garlic, grate parmesan, and chop parsley.
- Add pasta to boiling water and cook until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain pasta and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and cook undisturbed for 2 minutes, then stir and sauté for 4-5 minutes until golden.
- Add shallots and garlic, cooking until fragrant (about 1 minute).
- Pour in white wine (if using), scraping up browned bits. Simmer for 1-2 minutes until mostly evaporated.
- Lower heat to medium. Pour in heavy cream and stir gently.
- Add half the parmesan cheese, stirring until melted and smooth. Season with salt and pepper. Adjust thickness with reserved pasta water as needed.
- Add drained pasta to the skillet and toss gently until evenly coated. Sprinkle in parsley and remaining parmesan cheese. Finish with lemon zest or red pepper flakes if desired.
- Plate pasta, garnish with extra cheese and parsley. Serve immediately.
Notes
Don’t overcrowd mushrooms in the pan to ensure browning. Reserve pasta water for a silky sauce. Freshly grate parmesan for best melting. For dairy-free, use oat or cashew cream and vegan parmesan. Add lemon juice for brightness if skipping wine. Sauce can be adjusted with more pasta water or cheese for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of the recipe (1 generous bowl)
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 4
- Protein: 14
Keywords: creamy pasta, oyster mushrooms, vegetarian pasta, easy dinner, gourmet, weeknight meal, mushroom recipe, comfort food, Italian pasta, quick pasta