Creamy Oyster Mushroom Pasta
Easy pasta with a creamy oyster mushroom sauce that is packed with amazing flavors.
INGREDIENTS
- 225 g pasta we used pappardelle
- 3 tablespoons unsalted butter
- 450 g 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
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
Calories: 452kcalCarbohydrates: 51gProtein: 14gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 65mgSodium: 433mgPotassium: 668mgFiber: 5gSugar: 4gVitamin A: 1111IUVitamin C: 6mgCalcium: 94mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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