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
