Creamy Oyster Mushroom Pasta

Clean the oyster mushrooms by gently wiping them with a damp paper towel to remove any dirt or debris. Slice them thinly and set aside.

cleaned oyster mushrooms

Mince the garlic, chop the shallot finely, and grate the Parmesan cheese. Zest the lemon and chop the parsley for garnish.

Bring a large pot of salted water to a boil. Once boiling, add the linguine pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shallots and garlic, sautéing for about 2 minutes until they become translucent. Add the sliced oyster mushrooms to the skillet and sauté for another 5-7 minutes, or until they're golden brown and tender. Pour in the white wine, and let it simmer for about 3-4 minutes until the liquid is reduced by half. Lower the heat and stir in the heavy cream, grated Parmesan cheese, and season with salt and black pepper to your liking. Let the sauce simmer for another 2-3 minutes until it thickens slightly.

Toss the cooked pasta into the skillet with the mushroom sauce, adding reserved pasta water a little at a time if needed to loosen up the sauce.

Finish by sprinkling lemon zest and fresh parsley over the pasta. Toss everything together gently and serve immediately.