Creamy Oyster Mushroom Pasta

Name: Creamy Oyster Mushroom Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 300 grams fettuccine (or any pasta of choice); 2 tablespoons olive oil (extra virgin); 1 medium onion (finely chopped); 3 cloves garlic (minced); 400 grams oyster mushrooms (sliced); 1 cup heavy cream; 1/2 cup Parmesan cheese (grated); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 2 tablespoons fresh parsley (chopped)

35 min 4 servings Medium

All Recipes

Experience the rich umami flavour of oyster mushrooms in this creamy pasta dish, perfect for a comforting dinner or a special occasion.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Oyster mushroom pasta is a delightful dish that brings together the earthy, umami-rich flavour of oyster mushrooms with the creamy texture of a well-made sauce. This recipe is perfect for those who love mushrooms and are looking for a vegetarian option that doesn't compromise on taste. Our version of oyster mushroom pasta focuses on simplicity and quality ingredients. By highlighting the natural taste of the mushrooms with a creamy base, this dish becomes a comforting meal that can be enjoyed any time. Whether you're cooking for a family dinner or a cozy date night, this recipe is sure to impress.

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Pro tip: Stir the pasta occasionally to prevent sticking.

Sauté the onions and garlic

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Pro tip: Avoid browning the garlic to prevent bitterness.

Cook the mushrooms

Increase the heat to medium-high and add the sliced oyster mushrooms to the skillet. Cook until the mushrooms are golden brown and tender, about 8-10 minutes.

Pro tip: Ensure the mushrooms are in a single layer for even cooking.

Prepare the sauce

Reduce the heat to low and stir in the heavy cream. Cook gently until the sauce thickens slightly, about 5 minutes. Add the grated Parmesan cheese and stir until melted and smooth.

Pro tip: If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.

Season the sauce

Add salt and freshly ground black pepper to the sauce, adjusting to taste. Stir in the chopped fresh parsley.

Pro tip: Taste the sauce before adding more salt, as Parmesan is naturally salty.

Combine pasta and sauce

Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If needed, add more pasta water to loosen the sauce.

Pro tip: Ensure the pasta is well coated for full flavour.

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Tips & Tricks

Use fresh oyster mushrooms for the best flavour and texture.
Reserve some pasta water to adjust the sauce consistency.
Finish with freshly grated Parmesan for an authentic taste.
Customize with your favourite herbs like thyme or parsley.

Frequently Asked Questions

What type of pasta is best for oyster mushroom pasta?

Fettuccine is a great choice as it holds the creamy sauce well, but you can use any pasta you prefer.

Can I make oyster mushroom pasta vegan?

Yes, substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan for a vegan version.

How many calories are in oyster mushroom pasta?

This creamy oyster mushroom pasta has approximately 520 calories per serving.

How do you clean oyster mushrooms for pasta?

Gently wipe the mushrooms with a damp paper towel to remove dirt. Avoid washing them under running water as they absorb moisture.

What can I add to enhance the flavour of oyster mushroom pasta?

You can add a splash of white wine to the sauce or sprinkle with truffle oil for extra depth and aroma.

Serving Suggestions

Serve this creamy oyster mushroom pasta with a simple green salad and a glass of white wine for a well-rounded meal. The dish pairs beautifully with a crisp Chardonnay or a Sauvignon Blanc. You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream to bring back the sauce's original creamy consistency.

Nutrition per serving

520

Calories

14g

Protein

28g

Fat

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