Creamy Oyster Mushroom Pasta – Rich, Earthy, and Comforting
A rich and creamy pasta dish featuring sautéed oyster mushrooms, garlic, and herbs tossed in a Parmesan cream sauce. Quick, comforting, and packed with earthy flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Ingredients
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8 oz fettuccine or tagliatelle
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2 tbsp olive oil or butter
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8 oz oyster mushrooms, sliced or torn
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1 small shallot, finely chopped
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2 cloves garlic, minced
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1 tsp fresh thyme (or 1/2 tsp dried)
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3/4 cup heavy cream or half-and-half
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1/2 cup grated Parmesan cheese
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Salt and black pepper, to taste
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Optional: lemon zest, chopped parsley
Instructions
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Cook pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
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In a large skillet, heat oil over medium-high heat. Sauté mushrooms until golden and tender, 6–8 minutes. Remove and set aside.
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In the same pan, cook shallots until soft. Add garlic and thyme; cook 1 minute more.
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Add cream and bring to a simmer. Stir in Parmesan until melted and sauce thickens.
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Return mushrooms to pan. Add pasta and toss to coat. Use reserved water to loosen sauce if needed.
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Serve with parsley, black pepper, and optional lemon zest.
Notes
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Use mixed mushrooms for variety.
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Add spinach, peas, or asparagus for more veggies.
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Substitute cream with coconut milk for a dairy-free option.
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Store leftovers for 2–3 days in the fridge.