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
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250g pasta of your choice (e.g., spaghetti, fettuccine, or penne)
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3 tablespoons butter or olive oil
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1 pound of Blue Oyster mushrooms
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3 cloves of garlic, minced
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½ teaspoon salt
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½ teaspoon black pepper
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½ cup heavy cream
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¼ cup parsley, chopped
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¼ cup rosemary
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¼ cup cheese (parmesan or mozzarella)
Directions
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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.
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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.
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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.
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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.
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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.
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Serve immediately. Garnish with more cheese and parsley if desired.
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Enjoy your pasta!
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