Creamy Oyster Mushroom Pasta Recipe
Indulge in a luxuriously smooth and savory Creamy Oyster Mushroom Pasta Recipe that combines tender oyster mushrooms, aromatic garlic, and silky cream sauce, all tossed with al dente fettuccine for a restaurant-quality meal you can make at home in under 35 minutes.
Ingredients
- 12 oz 340 g fettuccine or pappardelle pasta
- 12 oz 340 g oyster mushrooms, torn into bite-size pieces
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1½ cups 360 ml heavy cream (or full-fat coconut milk)
- ½ cup 120 ml vegetable or chicken broth
- 3 Tbsp unsalted butter or vegan butter
- 1 Tbsp all-purpose flour optional, for extra thickness
- ½ cup freshly grated Parmesan or Pecorino Romano or nutritional yeast
- 1 Tbsp fresh thyme leaves minced (or 1 tsp dried thyme)
- 2 Tbsp fresh flat-leaf parsley chopped
- Zest of ½ lemon
- Pinch of red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1 Tbsp extra-virgin olive oil
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add pasta and cook until just shy of al dente (about 8–10 minutes). Reserve ½ cup pasta water, then drain.
- Sear the Mushrooms: In a cold skillet over medium-high heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Add oyster mushrooms in a single layer; cook undisturbed for 2–3 minutes until golden, then stir and cook another 2 minutes. Transfer to a plate.
- Sauté Aromatics: Reduce heat to medium. Add remaining 2 Tbsp butter. Sauté diced onion until translucent, about 3–4 minutes. Stir in garlic and cook 30 seconds. If using, sprinkle flour and cook 1 minute.
- Build the Sauce: Whisk in broth, scraping brown bits. Pour in cream and bring to a gentle simmer. Season with thyme, salt, pepper, and red pepper flakes. Simmer until slightly thickened, about 4–5 minutes.
- Combine & Finish: Return mushrooms to the pan. Add drained pasta and toss to coat. If needed, loosen sauce with reserved pasta water. Off the heat, stir in cheese and lemon zest.
- Garnish & Serve: Plate the pasta, sprinkle parsley on top, and finish with a drizzle of extra-virgin olive oil and extra black pepper.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of cream or pasta water.
- Make-Ahead: Prepare the mushroom-cream base (omit cheese) up to 1 day ahead, then reheat and stir in cheese before serving.
- Dairy-Free/Vegan: Use coconut milk or cashew cream, vegan butter, and nutritional yeast.
- Thickening Tip: For a thicker sauce, simmer longer or whisk in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water).