Creamy Oyster Mushroom Pasta

Oyster mushroom pasta in a cast iron skillet.

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5 from 5 reviews

Easy pasta with a creamy oyster mushroom sauce that is packed with amazing flavors.


  • ½ pound/225g uncooked pasta (we used pappardelle)
  • 3 tablespoons unsalted butter
  • 1 pound/450g oyster mushrooms (cut into bite-size pieces)
  • 3 cloves garlic, chopped 
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup heavy cream
  • ¼ cup parsley, chopped
  • ¼ cup cheese (parmesan or mozzarella)


  1. Cook pasta in a large pot of salted water for 10 minutes. Save ½ cup of pasta water and put it aside. Drain the pasta. 

  2. While pasta is cooking, make the mushroom sauce. Melt 1 tablespoon butter in a pan over medium heat. Fry oyster mushrooms in a single layer until both sides are golden. Transfer them on a plate. Continue with the rest of the mushrooms repeating the same steps. Melt butter in the pan before cooking each batch of mushrooms.

  3. Transfer all fried mushrooms back in the pan.

  4. Add in garlic, salt and black pepper and cook them together for 1-2 minutes.  

  5. Add in heavy cream, pasta water and parsley. Bring it to a boil. Let it simmer for 5 minutes.

  6. Toss in the pasta and let it cook together for 2-3 minutes. Taste and add more salt if needed. Remove from the heat.

  7. Serve immediately with some grated cheese on the top.


  1. You can use half cream, half milk if you want.
  2. Never wash the mushrooms, just clean them with a damp kitchen towel.
  3. You can use other types of mushroom in the sauce. Shiitake works fine too.
  4. Don’t crowd the pan when frying oyster mushrooms.
  5. Make sure you add butter before cooking each batch of mushrooms.