Tasty Oyster Mushroom Delight

This dreamy oyster mushroom pasta blends deep earthy flavors from golden-cooked mushrooms with a velvety cream sauce that wraps around each pasta strand perfectly. It's a real comfort meal that tastes fancy but comes together in just half an hour.

I whipped up this pasta one cool fall night after grabbing some gorgeous oyster mushrooms at my local farmers market. The way they turned into golden chunks soaking up all that creamy goodness had everyone at the table asking for more.

Ingredients

• Pappardelle pasta: These wide noodles hold the sauce wonderfully. Other broad pastas will do the trick too.
• Oyster mushrooms: They get a meaty feel when cooked right. Go for firm bunches with no slimy parts.
• Unsalted butter: Gives mushrooms that perfect golden crust and adds depth. Try to get European butter if you can find it.
• Garlic: Brings that must-have aroma. Pick bulbs that feel solid with tight cloves.
• Heavy cream: Makes our sauce super smooth. Don't swap for low-fat stuff for the best results.
• Pasta water: This starchy stuff helps the sauce stick to your pasta. Always save some before you drain.
• Parsley: Adds a fresh pop against the rich sauce. Flat leaf tastes better than the curly kind.
• Cheese: You can use parmesan or mozzarella. Grate it fresh instead of buying pre-shredded for smoother melting.

Step-by-Step Instructions

Cook the pasta:

Fill a big pot with water, add lots of salt, and bring it to a strong boil. Drop in your pappardelle and cook until it's still slightly firm, usually around 10 minutes. Don't forget to scoop out half a cup of water before you drain - this magic liquid makes your sauce come together later.

Fry the mushrooms in batches:

Melt a spoonful of butter in a big pan over medium heat until it stops bubbling. Spread out your oyster mushrooms so they don't touch, then leave them alone for 2-3 minutes until they're golden on the bottom. Flip them over for another 2 minutes to get both sides nice and brown. The trick is giving them space so they brown instead of steam. Move them to a plate and do the same with the rest, adding fresh butter each time.

Create the flavor base:

Put all your cooked mushrooms back in the pan. Throw in the chopped garlic with some salt and pepper, and cook for a minute or two until you can smell it but before it turns brown. The mushrooms will soak up these flavors while letting out their own earthy taste.

Develop the sauce:

Add your heavy cream and the saved pasta water. Toss in the chopped parsley and let it come to a gentle bubble. Turn down the heat and let it simmer for 5 minutes so it gets a bit thicker and all the flavors mix together. That starchy pasta water helps make everything silky and clingy.

Finish the dish:

Dump your drained pasta right into the sauce and gently toss it around to coat every noodle. Let it cook together for 2-3 minutes so the pasta soaks up some of that sauce. Give it a taste and add more salt if needed. Your pasta should be nicely coated but the sauce shouldn't be too thick.

Pin it

The real champion in this dish is definitely the humble oyster mushroom. The first time I made this for my friend who swore he hated mushrooms, he couldn't believe how satisfying and meaty they tasted. There's something magical about what happens when these fungi get properly browned - it creates a meal fancy enough for guests but easy enough for a random Tuesday night.

Mushroom Selection and Preparation

Oyster mushrooms have those pretty fan-shaped tops and smell faintly like seafood when they're fresh. Look for ones with clean firm caps and no dark slimy spots. Don't run mushrooms under water as they'll soak it all up like sponges. Instead, wipe them gently with a damp paper towel or soft brush to get rid of any dirt. When you're getting them ready, tear larger clusters along their natural breaks to keep their beautiful shape and help them cook evenly.

Making It Ahead

This pasta tastes best right after you make it, but you can still prep some things in advance. Clean and trim the mushrooms up to two days early and store them in a paper bag in your fridge. You can also fully cook just the mushroom part without adding cream and keep it in the fridge for up to two days. When you're ready to eat, just warm up the mushrooms, pour in the cream and pasta water, then mix with freshly cooked pasta. You might need to add a splash more pasta water if the sauce gets too thick while reheating.

Variations to Try

You can switch things up with this flexible recipe. Shiitake mushrooms work great too with their meaty bite and strong savory flavor. Want something lighter? Just swap half the cream for whole milk. To make it even tastier, try adding some slowly cooked onions or shallots - their sweetness goes really well with the earthy mushrooms. Need protein? Throw in some grilled chicken pieces or cooked shrimp. If you're vegetarian, a handful of lightly toasted walnuts or pine nuts adds a nice crunch and extra nutrients.

Pin it

Frequently Asked Questions

→ What type of pasta works best for this dish?

We suggest pappardelle because its broad, ribbon-like shape catches the buttery sauce wonderfully. But you can also try fettuccine or tagliatelle if you prefer.

→ Can I use different mushrooms in this recipe?

Sure thing. You can swap oyster mushrooms for shiitake, cremini, or regular button mushrooms. Just remember to cook them a bit longer or shorter depending on which type you choose.

→ How can I make it healthier?

Try using a mix of cream and milk to make it lighter, or switch out butter for olive oil to cut down on some fat.

→ Can I make this dish ahead of time?

It tastes best when made fresh, but you can prep the mushroom sauce earlier and keep it in the fridge. Just warm it up slowly and mix with freshly cooked pasta when you're ready to eat.

→ What cheese pairs best with this pasta?

Parmesan adds a lovely nutty taste, but you might like mozzarella for a more gooey texture.

→ How do I clean oyster mushrooms?

Don't rinse them under water. Just take a slightly wet kitchen towel and wipe off any dirt gently. This keeps them from soaking up too much moisture.