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Creamy Oyster Mushroom Pasta Recipe
Ben Carraoli

Creamy Oyster Mushroom Pasta Recipe

I just finished making this amazing pasta dish, and let me tell you, it turned out absolutely perfect! When I first tried making this Creamy Oyster Mushroom Pasta Recipe, I was amazed at how restaurant-quality it tasted. The creamy sauce paired with the earthy oyster mushrooms creates such a rich and satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 520
Ingredients Method

Ingredients
  

  • 12 oz fettuccine pasta - Fresh or dried works well but avoid thin pasta that won't hold the cream sauce
  • 1 lb fresh oyster mushrooms - Never use canned; fresh gives the best texture and earthy flavor
  • 3 cloves garlic minced - Fresh garlic is essential; pre-minced lacks punch
  • 1 medium yellow onion diced - Sweet onions work too, but yellow gives better depth
  • 1 cup heavy cream - Don't substitute with milk; you need the fat content for richness
  • 1/2 cup dry white wine - Use cooking wine or something you'd drink
  • 3 tablespoons butter - Unsalted preferred so you control sodium levels
  • 2 tablespoons olive oil - Extra virgin for best flavor
  • 1/2 cup fresh Parmesan cheese grated - Pre-grated won't melt as smoothly
  • 2 tablespoons fresh parsley chopped - Dried parsley won't give the same fresh brightness
  • 1 teaspoon dried thyme - Fresh thyme works too use 1 tablespoon
  • Salt and black pepper to taste - Always taste before adding more salt
  • 1/4 teaspoon red pepper flakes - Optional adds nice warmth

Method
 

  1. Cook fettuccine in salted boiling water according to package directions until al dente. Reserve one cup of pasta water before draining completely. The starchy pasta water helps bind the sauce later for perfect consistency.
  2. Heat olive oil and butter in large skillet over medium-high heat until shimmering. Add torn oyster mushrooms in single layer, cooking undisturbed for 3-4 minutes. This allows proper browning and develops deep, earthy flavors throughout the dish.
  3. Remove mushrooms and add diced onions to same pan with remaining fat. Cook until translucent, about 5 minutes, then add minced garlic. Sauté for another minute until fragrant, being careful not to burn the delicate garlic pieces.
  4. Pour white wine into pan, scraping up any browned bits from bottom. Let wine reduce by half, then slowly add heavy cream while stirring constantly. This prevents the cream from curdling and creates a smooth, luxurious sauce base.
  5. Return mushrooms to pan and add cooked pasta with fresh thyme. Toss everything together, adding pasta water gradually until sauce coats noodles perfectly. Remove from heat before adding grated Parmesan and fresh parsley for finishing touches