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Oyster Mushroom Pasta


  • ½ pound/225g uncooked pasta (we used pappardelle)

  • 3 tablespoons unsalted butter

  • 1 pound/450g 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)


  • 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.

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