Jump to Recipe

I came up with this Oyster Mushroom Pasta With A Creamy Sauce because I wanted big, loud flavor without wasting time. I love how oyster mushrooms crisp up and keep a meat like chew, and when they meet silky fettuccine the contrast kinda sings.

If you’ve ever scrolled past a Pasta With Oyster Mushrooms post thinking been there, try this one — it leans into that Sauteed Oyster Mushroom Recipe energy but does something a little unexpected. I’m not gonna pretend it’s fancy, its just honest and a little addictive, you’ll wanna know what made it taste so good.

Ingredients

Print Recipe (No Advertisments)

oyster mushrooms: meaty, absorbent, low cal, some protein and fiber, big umami.
pasta: filling carbs for energy, choose whole grain to boost fiber.
heavy cream: makes sauce rich and silky, high fat so use sparingly.
parmesan: salty, nutty cheese adds savory depth and some protein, watch sodium.
olive oil: healthy fats, adds fruitiness and mouthfeel, great for sautéing.
garlic: pungent, aromatic, gives sharp savory kick, may have health perks.
lemon: brightens with acid, trims richness, adds fresh lemony tang.
parsley and thyme: fresh herbs lighten flavors, add bright, herbal notes.
wine or broth: deglazes pan, adds savory depth and gentle acidity.

Ingredient Quantities

12 oz (340 g) pasta, fettuccine or linguine

10 to 12 oz (280 to 340 g) oyster mushrooms, torn into bite sized pieces

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 small shallot, finely chopped or 1 small yellow onion

3 cloves garlic, minced

1/3 cup dry white wine or 1/3 cup low sodium vegetable or chicken broth

1 cup heavy cream (240 ml)

3/4 cup freshly grated Parmesan cheese (about 75 g)

1/2 cup pasta cooking water, about

zest of 1 lemon

1 tbsp lemon juice

1 tsp Dijon mustard (optional)

1/2 tsp red pepper flakes, optional

2 tbsp chopped fresh parsley

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

Salt and freshly cracked black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 1 to 2 minutes less than package says; reserve about 1/2 cup pasta cooking water, then drain the pasta and set aside.

2. Meanwhile tear the oyster mushrooms into bite sized pieces, pat them a little dry, season with salt and pepper.

3. Heat a large skillet over medium high heat, add the 2 tbsp olive oil and 2 tbsp butter. When the butter is melted and foaming add the mushrooms in a single layer if you can, let them brown without stirring for a minute or two then toss until nicely caramelized, about 5 to 7 minutes; add the thyme toward the end.

4. Push mushrooms to the side, add the chopped shallot or onion and cook until softened about 2 minutes, then stir in the minced garlic and the optional red pepper flakes and cook 30 seconds more.

5. Pour in the 1/3 cup white wine or broth to deglaze the pan, scrape up browned bits and let the liquid reduce by half so the raw alcohol taste cooks off.

6. Lower the heat to medium low and add the 1 cup heavy cream, 1 tsp Dijon mustard if using, and the lemon zest; simmer gently until the sauce thickens a bit, about 3 to 5 minutes.

7. Remove the pan from the heat and stir in the 3/4 cup grated Parmesan until melted and smooth, then add the lemon juice, taste and season with salt and freshly cracked black pepper. If the sauce seems too thick add a splash of the reserved pasta water until you reach a creamy coating.

8. Add the drained pasta to the skillet and toss well so every strand is coated, add more pasta water if needed to loosen the sauce, finish with the chopped parsley and adjust seasoning. Serve right away with extra Parmesan on top.

Equipment Needed

1. Large pot for boiling the pasta (big enough so it won’t stick)
2. Large skillet, 10 to 12 inch, for browning mushrooms and making the sauce
3. Colander or strainer to drain the pasta
4. Tongs or a long pasta fork to toss the pasta in the sauce
5. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
6. Chef’s knife and cutting board for shallot, garlic and tearing mushrooms
7. Microplane or zester and a fine grater for the Parmesan
8. Measuring cups and spoons plus a liquid measuring cup for wine, cream and pasta water

FAQ

Q: Can I use other mushrooms instead of oyster mushrooms? A: Yes. Cremini, shiitake or button mushrooms work fine but theyre firmer so slice them to match the bite sized pieces. Oyster mushrooms cook faster and get a silkier texture so watch cooking time.

Q: My sauce turned out thin, how do I fix or prevent that? A: Cook the mushrooms until their liquid evaporates and they brown, reduce the wine or broth fully before adding cream, simmer gently dont boil, and stir in reserved pasta water a little at a time to loosen not water down. Finish with cheese to thicken and bind.

Q: Can I make this dairy free or use less cream? A: Yes. Use full fat coconut milk or cashew cream for dairy free and swap Parmesan for nutritional yeast plus a splash of lemon for brightness. If you use less cream, add a bit more pasta water and reduce it to concentrate the sauce.

Q: How should I store and reheat leftovers? A: Cool, transfer to an airtight container and refrigerate up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce, stirring until warmed through.

Q: Can I add protein or make this a main with meat? A: Absolutely. Sliced grilled chicken, shrimp or white beans are great. Cook proteins separately so mushrooms get nice color, then toss everything together at the end so the sauce coats evenly.

Q: Do I have to use white wine and what can I substitute? A: No you dont have to. Dry white wine gives acidity and depth but low sodium vegetable or chicken broth works well, or a little extra lemon juice if you want a punchy finish.

Oyster Mushroom Pasta With A Creamy Sauce Recipe Substitutions and Variations

Oyster mushrooms: try cremini, shiitake or king oyster — they give a similar meaty bite and soak up the sauce well.
Heavy cream: swap with 3/4 cup whole milk + 1/4 cup melted butter to mimic richness, or use full‑fat canned coconut milk 1:1 for a dairy free option (it will add a hint of coconut).
Dry white wine: replace with 1/3 cup low‑sodium vegetable or chicken broth plus 1 tsp lemon juice or 1 tsp white wine vinegar, or use dry vermouth 1:1.
Parmesan cheese: use Pecorino Romano or Grana Padano for the same salty nutty vibe, or nutritional yeast for a vegan twist (taste and add a bit more salt).

Pro Tips

– Get the mushrooms really dry and dont crowd the pan. If they steam they wont brown and you lose that nutty flavor. Tear them instead of slicing for better texture and add the thyme near the end so it stays bright.

– Reserve more pasta water than you think, like 3/4 to 1 cup, and finish the pasta in the sauce. The starchy water is what makes the sauce glossy and cling to the noodles, so add it slowly until the texture feels right.

– Use freshly grated Parmesan and take the pan off the heat before you stir it in. Pregrated cheese often clumps and the heat can make the sauce grainy, but a little hot pasta water will smooth it back out if it happens.

– Add the lemon juice last and taste as you go, dont dump it all in at once. Also hold off on heavy salting until after the cheese goes in since Parmesan packs a lot of salt. A small spoon of Dijon helps the cream and cheese emulsify, try it even if youre unsure.