Creamy Blue Oyster Pasta
Indulge in the luxurious fusion of creamy pasta and the delicate, woodsy notes of blue oyster mushrooms. This dish is a celebration of textures and flavors, where the velvety sauce meets the meaty bite of the mushrooms. A hint of garlic and fresh herbs elevate the experience, making this Creamy Blue Oyster Pasta not just a meal, but a memorable culinary adventure. Perfect for those cozy evenings or when you're in the mood for something truly special.
Ingredients
250g pasta of your choice (e.g., spaghetti, fettuccine, or penne)
3 tablespoons butter or olive oil
1 pound of Blue Oyster mushrooms
3 cloves of garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ cup heavy cream
¼ cup parsley, chopped
¼ cup rosemary
¼ cup cheese (parmesan or mozzarella)
Directions
Cook your 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, melt 1 tablespoon butter in a pan over medium heat. Fry oyster mushrooms in a single layer until both sides are golden and crispy. Transfer them to a plate. Continue cooking the rest of the mushrooms, melting butter in the pan before cooking each batch of mushrooms.
Add the minced garlic to the same pan and let cook for a minute. Then, add the mushrooms back to the pan and season with salt and pepper. Cook for 1 to 2 minutes.
Add in heavy cream, pasta water, rosemary and parsley. Stir well and let it simmer for a few minutes. Add the grated Parmesan cheese and stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste. If you like a bit of heat, you can also add some red pepper flakes at this point.
Add the cooked pasta to the skillet and toss well to coat the pasta in the creamy mushroom sauce. Add more salt or pepper to suit your taste.
Serve immediately. Garnish with more cheese and parsley if desired.
Enjoy your pasta!
