Ingredients
Scale
The key to this dish lies in selecting the right ingredients, which is something my mom always emphasized. Freshness is paramount, especially when it comes to the mushrooms and herbs.
- 12 oz (340g) fettuccine pasta
- 2 tablespoons olive oil
- 1 pound (450g) oyster mushrooms, cleaned and sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Optional: 1 teaspoon truffle oil for added depth
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add the oyster mushrooms and sauté for 5-7 minutes, or until they are golden and tender.
- Add the garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring to combine with the mushrooms and garlic. Let it simmer gently for 3-4 minutes.
- Stir in the Parmesan cheese, allowing it to melt into the sauce. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing to coat the noodles evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Finish with chopped parsley and a drizzle of truffle oil, if using, before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Oyster Mushroom Pasta, recipe, cooking, food
