Easy Oyster Mushroom Pasta
Creamy oyster mushroom pasta with golden-fried mushrooms, garlic, and fresh parsley. Ready in 30 minutes with simple ingredients for a restaurant-quality meal.
Ingredients
- 225 g Pasta pappardelle - Any long pasta works; gluten-free options available
- 3 tablespoons Unsalted butter - Divided for cooking mushroom batches
- 450 g Oyster mushrooms - Cut into bite-size pieces; substitute with shiitake or cremini
- 3 cloves Garlic - Chopped; add more if desired
- ½ teaspoon Salt - Adjust to taste
- ½ teaspoon Black pepper - Freshly ground preferred
- ½ cup Heavy cream - Can substitute half with milk for lighter version
- ¼ cup Fresh parsley - Chopped; substitute with other fresh herbs
- ¼ cup Cheese - Parmesan or mozzarella grated
Instructions
- Getting The Pasta Ready
- Fill a large pot with water and bring to a boil over high heat.
- Add salt generously until the water tastes like the ocean.
- Add pappardelle and cook for 10 minutes until al dente.
- Before draining, reserve ½ cup of pasta water.
- Drain the pasta and set aside.
- Making Those Mushrooms Golden
- Heat a large skillet over medium heat and add 1 tablespoon of butter.
- When butter melts and shimmers, add first batch of mushrooms in a single layer.
- Let mushrooms cook undisturbed for 3 minutes until golden brown.
- Flip and cook the other side until golden.
- Transfer cooked mushrooms to a plate and repeat with remaining mushrooms and fresh butter.
- Building That Creamy Sauce
- Return all cooked mushrooms to the skillet.
- Add chopped garlic, salt, and black pepper. Stir over medium heat for 1-2 minutes until garlic is fragrant.
- Pour in heavy cream, reserved pasta water, and chopped parsley.
- Increase heat until mixture bubbles gently, then reduce to simmer.
- Let sauce simmer for 5 minutes, stirring occasionally, until slightly thickened.
- The Final Mix
- Add cooked pasta to the skillet and toss with tongs to combine.
- Cook together for 2-3 minutes, allowing pasta to absorb the sauce.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and serve immediately topped with grated cheese.
Notes
Mushroom Prep: Never wash mushrooms under running water. Wipe gently with a damp kitchen towel to prevent them from absorbing water and becoming soggy.
Cooking in Batches: Don't crowd the pan when cooking mushrooms. Cook in batches for uniform golden color and proper caramelization.
Lighter Version: Substitute half the heavy cream with regular milk for a lighter but still creamy sauce.
Butter Management: Add fresh butter before each mushroom batch. If butter browns too quickly, wipe the pan clean before adding more.
Mushroom Substitutions: Shiitake, cremini, white button, or portobello mushrooms all work well as substitutes for oyster mushrooms.
Vegan Option: Replace butter with olive oil or vegan butter, use full-fat coconut cream instead of heavy cream, and skip cheese or use plant-based alternative.
Gluten-Free: Use gluten-free pasta and follow package directions for cooking time as it may vary from regular pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.
Cooking in Batches: Don't crowd the pan when cooking mushrooms. Cook in batches for uniform golden color and proper caramelization.
Lighter Version: Substitute half the heavy cream with regular milk for a lighter but still creamy sauce.
Butter Management: Add fresh butter before each mushroom batch. If butter browns too quickly, wipe the pan clean before adding more.
Mushroom Substitutions: Shiitake, cremini, white button, or portobello mushrooms all work well as substitutes for oyster mushrooms.
Vegan Option: Replace butter with olive oil or vegan butter, use full-fat coconut cream instead of heavy cream, and skip cheese or use plant-based alternative.
Gluten-Free: Use gluten-free pasta and follow package directions for cooking time as it may vary from regular pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.