Can I make it without heavy cream?

You can make this recipe without any cream, but you have to substitute it with another type of liquid. Regular milk would be a good substitute. But you need to thicken it a bit by mixing it with cornstarch. 2 teaspoons of cornstarch would be enough for 1 cup milk. Another substitute could be coconut cream, which goes well with mushroom flavor. If you don't want to use any of these, simply add more pasta water and make sure to season the mushroom pasta sauce well. Keep in mind that your sauce will not be as creamy.

Can I use dried mushrooms?

Yes, you can use dried mushrooms. Just make sure to soak them in warm water for roughly 1 hour before adding them to the pasta. If you don’t rehydrate them they will become harder and give an unappealing texture to the whole dish.

You can turn this into a vegan oyster mushroom pasta recipe. The ingredients you will have to substitute include butter, cream, and cheese. Vegan alternatives for these ingredients are incredibly easy to find these days. Substitute oil for butter, coconut cream for heavy cream and tofu for cheese. You can even leave the cheese out, it will still taste so good!

Can I make it gluten-free?

Simply substitute the pasta with a gluten-free one. These are usually made from grains or a blend of grains like corn, millet, quinoa, rice, amaranth, and buckwheat.

Oyster Mushroom Pasta With A Creamy Sauce

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.

Author: Zerrin & Yusuf
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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)

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Instructions

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.
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.
Transfer all fried mushrooms back in the pan.
Add in garlic, salt and black pepper and cook them together for 1-2 minutes.
Add in heavy cream, pasta water and parsley. Bring it to a boil. Let it simmer for 5 minutes.
Toss in the pasta and let it cook together for 2-3 minutes. Taste and add more salt if needed. Remove from the heat.
Serve immediately with some grated cheese on the top.

Notes

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

Nutrition

Serving Size:
Calories: 401
Sugar: 3.3 g
Sodium: 406.9 mg
Fat: 16.8 g
Carbohydrates: 50.9 g
Protein: 13.8 g
Cholesterol: 43.4 mg

Find it online: https://www.giverecipe.com/creamy-mushroom-pasta/