Craving a restaurant-quality pasta dish but short on time? Our Creamy Oyster Mushroom Pasta recipe is your answer! It’s quick, surprisingly healthy, and packed with umami flavor that will tantalize your taste buds. I honestly never thought something so easy could taste so sophisticated. As a busy mom, I'm always looking for meals that are both satisfying and simple – and this one hits the spot every time. Get ready to add this to your weeknight rotation!
Why You Will Love This Recipe
This recipe isn't just another pasta dish; it's a flavor memory. When I was studying abroad in Italy, I often found myself in a small trattoria in Florence. The owner, a kind old woman named Nonna Emilia, would make a mushroom pasta that was both rustic and sublime. This Creamy Oyster Mushroom Pasta is my attempt to recreate that feeling of warmth and simple deliciousness from her kitchen, using the unique flavor and texture of oyster mushrooms.
Ingredients
-
For the Pasta:
- 1 pound pasta (fettuccine or linguine recommended)
- Salt for pasta water
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For the Creamy Mushroom Sauce:
- 1 tablespoon olive oil
- 1 pound oyster mushrooms, torn into bite-sized pieces
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Step-by-Step Instructions for Making the Recipe
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Sauté the Mushrooms: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add oyster mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 8-10 minutes.
- Add Garlic and Wine: Add minced garlic to the skillet and cook for 1 minute, until fragrant. If using, pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Make the Creamy Sauce: Stir in heavy cream and bring to a simmer. Reduce heat to low and gently cook for 5 minutes, allowing the sauce to slightly thicken.
- Combine and Serve: Stir in Parmesan cheese and parsley. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches desired consistency. Serve immediately, garnished with additional Parmesan cheese and parsley.
Creamy Oyster Mushroom Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.1 pound pasta, Salt
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add oyster mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 8-10 minutes.1 tablespoon olive oil, 1 pound oyster mushrooms
- Add minced garlic to the skillet and cook for 1 minute, until fragrant. If using, pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.2 cloves garlic, 1/2 cup dry white wine
- Stir in heavy cream and bring to a simmer. Reduce heat to low and gently cook for 5 minutes, allowing the sauce to slightly thicken.1 cup heavy cream
- Stir in Parmesan cheese and parsley. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches desired consistency. Serve immediately, garnished with additional Parmesan cheese and parsley.1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, Salt, black pepper, 1 pound pasta