Creamy Oyster Mushroom Delight (Print Version)
# Ingredients:
→ Pasta
01 -
225g pappardelle, uncooked
→ Sauce
02 -
450g oyster mushrooms, chopped into smaller pieces
03 -
3 garlic cloves, minced
04 -
1/4 cup grated cheese like mozzarella or parmesan
05 -
3 tablespoons of unsalted butter
06 -
1/4 cup parsley, finely cut
07 -
1/2 cup heavy cream
08 -
1/2 teaspoon each of black pepper and salt
# Instructions:
01 -
Boil the pasta in a big pot with salted water for 10 minutes. Save half a cup of the water before draining, then set the pasta aside.
02 -
Use a medium flame to melt one tablespoon of butter in a frying pan. Lay out the mushrooms in one flat layer and cook till golden. Take them out and repeat with more butter.
03 -
Put all the sautéed mushrooms back into the pan.
04 -
Stir in the garlic, salt, and pepper with the mushrooms. Cook and stir for about a minute or two.
05 -
Pour in the cream, parsley, and saved pasta water. Let it come to a boil and then simmer it gently for 5 minutes.
06 -
Stir the cooked pasta into the creamy sauce. Toss everything and let it heat together for a few minutes. Adjust the salt if you'd like, then turn off the heat.
07 -
Dish it out, sprinkle with grated cheese, and serve right away.
# Notes:
01 -
You can swap heavy cream with half milk, half cream.
02 -
Instead of washing, clean mushrooms with a damp towel.
03 -
Substitute with shiitake or other mushroom varieties, if needed.
04 -
Don't overcrowd mushrooms in the pan when cooking.
05 -
Always add new butter to the pan before starting a fresh batch.