Creamy Oyster Mushroom Pasta

Category: Top Mushroom Recipes

Servings: 4

Creamy Oyster Mushroom Pasta


  • 400g fresh oyster mushrooms
  • 2 Tbsp Butter
  • 1 Tbsp Oil
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 1 cup dry white wine
  • ¼ cup parsley, chopped
  • 1 cup cream
  • 400 g fettuccine
  • 1 pot creme fraiche, to serve
  • Grated parmesan cheese, to serve
  • 1 handful microgreens, to serve (optional)


  1. Place a saucepan of water on to boil for the pasta. Add a pinch of salt and some olive oil to the water.
  2. Heat butter and oil in pan over medium heat. Cook onion and garlic for 1-2 minutes taking care not to brown.
  3. Add wine and bring to the boil, then turn down to a low simmer. Cook to reduce liquid by half.
  4. Tear the mushrooms into strips (can discard stem or cut into smaller pieces and use)
  5. Add mushrooms and cook for 2 more minutes. Stir through parsley.
  6. Add cream and let simmer on low to reduce and thicken.
  7. Place pasta on to boil, drain when cooked
  8. Serve pasta topped with mushroom sauce. Add black pepper and salt to taste. Garnish with crème fraiche, parmesan and microgreens.