Creamy Oyster Mushroom Pasta (Print Version)

# Ingredients:

→ Pasta

01 - 225g uncooked pappardelle pasta

→ Sauce

02 - 3 tablespoons unsalted butter
03 - 450g oyster mushrooms, cut into bite-size pieces
04 - 3 cloves garlic, chopped
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/2 cup heavy cream
08 - 1/4 cup parsley, chopped
09 - 1/4 cup grated cheese (parmesan or mozzarella)

# Instructions:

01 - Cook the pasta in a large pot of salted water for 10 minutes. Save 1/2 cup of pasta water, then drain the pasta and set aside.
02 - Melt 1 tablespoon of butter in a pan over medium heat. Fry the oyster mushrooms in a single layer until both sides are golden. Remove and set aside. Repeat the process, adding butter before each batch.
03 - Return all cooked mushrooms to the pan.
04 - Add garlic, salt, and black pepper to the mushrooms. Cook for 1-2 minutes.
05 - Add heavy cream, reserved pasta water, and parsley to the pan. Bring to a boil, then let it simmer for 5 minutes.
06 - Add the cooked pasta to the sauce and toss to combine. Let it cook together for 2-3 minutes. Taste and adjust salt, if needed. Remove from heat.
07 - Serve immediately, topped with grated cheese.

# Notes:

01 - You can use half cream and half milk if desired.
02 - Avoid washing mushrooms—clean them with a damp kitchen towel.
03 - Shiitake or other types of mushrooms can be substituted.
04 - Do not overcrowd the pan when frying mushrooms.
05 - Ensure butter is added before cooking each batch of mushrooms.

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