Pasta with oyster mushrooms in creamy sauce
5 servings
40 minutes
Pasta with oyster mushrooms in creamy sauce is a refined dish of Italian cuisine that combines tender forest mushrooms with a rich creamy flavor. Oyster mushrooms, with their subtle nutty aroma, pair wonderfully with the creamy sauce that gives the pasta a velvety texture. The origins of this dish can be found in traditional Italian recipes where pasta is invariably combined with seasonal gifts of nature. When paired with grated Parmesan and fresh herbs, it acquires a rich and harmonious taste, perfect for cozy dinners and festive gatherings. This pasta should be served hot to fully reveal its creamy tenderness and exquisite aroma, while a glass of white wine makes the meal truly unforgettable.
1
We start by preparing the necessary ingredients. First, we thoroughly wash the fresh oyster mushrooms under running water (clean them if needed), then place them on a paper towel to drain excess water. Next, we cut the mushrooms into large cubes and set them aside. It's worth noting that the stems can be omitted as they are quite tough, but they can be used for making broths and various soups.
- Oyster mushrooms: 900 g
2
Peel the onion (if small, take 2), wash it, and then chop into small cubes. Finely chop the peeled garlic cloves or press them through a garlic press. Wash the greens thoroughly under running water, lay them on a towel to dry, and then chop them finely as well.
- Onion: 2 pieces
- Garlic: 2 cloves
- Parsley: to taste
3
Now that we have all the ingredients prepared, we can start cooking the dish. So, we take a fairly large (or rather 'spacious') frying pan, preferably with high sides, to make it convenient to stew the cooked pasta, and heat a little olive oil in it (in principle, olive oil can be replaced with sunflower oil). Next, we add chopped onion and garlic to the pan, frying them together, stirring occasionally with a spatula, until they become translucent.
- Olive oil: 3 tablespoons
4
After that, we send the prepared oyster mushrooms to the pan and mix them with the onion. We continue to cook the mushrooms until they become soft (about 4-7 minutes). The heat on the stove should be moderate (slightly below medium). Also, don't forget to add salt and black pepper (preferably freshly ground).
- Salt: to taste
- Ground black pepper: to taste
5
Now pour the cream into the pan and, mixing it with its contents, continue to simmer the mushrooms under a closed lid until the cream thickens. Then, just add finely chopped herbs and taste the sauce for salt and pepper (add missing spices if necessary). Also, if desired, you can experiment and add other favorite spices and seasonings to the dish, such as dried basil, oregano, or aromatic Italian herbs.
- Cream 20%: 1 glass
- Parsley: to taste
6
Simultaneously with the sauce, we cook the pasta. It's important to note that you shouldn't cook the pasta 'in advance', as the main rule is that the sauce should wait for the pasta, not the other way around! Otherwise, it will simply lose its flavor qualities, while the sauce can always be reheated. So, we boil the pasta in boiling and slightly salted water until 'al dente' (which means almost cooked but still a bit firm).
- Pasta: 500 g
7
Drain the cooked pasta and immediately add it to the pan with the sauce. Heat everything together for about 1-2 minutes, then serve hot! Sprinkle the finished dish with grated Parmesan and garnish with fresh herbs.
- Grated Parmesan cheese: to taste
- Parsley: to taste