Buttery Oyster Mushroom Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
225g fresh pappardelle noodles
→ Sauce
02 -
3 tablespoons plain butter
03 -
450g oyster mushrooms, torn into chunks
04 -
3 cloves garlic, minced
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/2 cup whipping cream
08 -
1/4 cup fresh parsley, snipped
09 -
1/4 cup shredded cheese (try parmesan or mozzarella)
# Instructions:
01 -
In a big pot with salted water, boil pasta for 10 minutes. Keep 1/2 cup of the cooking water before draining. Put pasta aside.
02 -
Heat 1 tablespoon butter in a skillet over medium flame. Cook mushrooms flat until golden on each side. Set them aside. Do this again with remaining mushrooms, adding more butter each time.
03 -
Put all the cooked mushrooms back in the pan.
04 -
Toss garlic, salt, and pepper into the mushroom mix. Let it cook for 1-2 minutes.
05 -
Pour in whipping cream, saved pasta water, and parsley. Bring the mix to a boil and let it bubble gently for 5 minutes.
06 -
Throw the cooked noodles into the sauce and stir well. Let everything cook together for 2-3 minutes. Check if it needs more salt. Turn off the heat.
07 -
Dish up right away with cheese sprinkled on top.
# Notes:
01 -
You can swap in half milk and half cream if you want.
02 -
Don't run mushrooms under water - just wipe them with a damp cloth.
03 -
Shiitake or any other mushrooms work fine too.
04 -
Leave space between mushrooms when frying for best results.
05 -
Always add fresh butter before each new batch of mushrooms.