Creamy Oyster Mushroom Pasta

Ingredients

• ½ pound pasta (we recommend pappardelle or fettuccini)
• 3 tbsp butter
• 1 pound oyster mushrooms, cut into bite-size pieces
• 3 cloves garlic, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup heavy cream
• ¼ cup parsley, chopped
• ¼ cup parmesan or mozzarella

Directions

1. Cook pasta in salted water according to package directions. Save 1/2 cup of pasta water.
2. While pasta is cooking, melt 1 tbsp of butter in a pan over medium heat. Fry 1/3 of the mushrooms in a single layer until both sides are golden brown. Be sure not to over crowd the pan. Add 1 tbsp of butter for each batch of mushrooms. Transfer each batch of cooked mushrooms onto a plate.
3. Once all the mushrooms have been fried transfer them back to the pan.
4. Add garlic, salt and black pepper to the pan and cook for 1-2 minutes.
5. Stir in heavy cream, pasta water and parsley. Bring to a boil then let simmer for 5 minutes.
6. Toss in the pasta and cook for another 2-3 minutes.
7. Season with cheese, salt and pepper to taste before serving.