This is so easy and so delicious. Oyster mushrooms are poached in butter and cream and tossed with pasta, Parmesan cheese and green onions. Mmmmmmmm!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.

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  • Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.

  • Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

Cook's Note:

You can actually use any kind of mushroom. Your call. Use your favorite shape of pasta.

Nutrition Facts

818.6 calories; 22.1 g protein; 91.6 g carbohydrates; 119.7 mg cholesterol; 325.1 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/22/2018
This was excellent! High end restaurant quality all the way. I only had grated parm but fresh would have been better. It was a little disappointing to sog up the beautiful crispy mushrooms but in the end the flavor was so good it didn't matter. I did a rough chop on the mushrooms to keep them in larger pieces. Next time I make this I might pull some of the mushrooms up and set them aside to use as garnish. This was so simple yet so elegant. Read More
(2)
16 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/22/2018
This was excellent! High end restaurant quality all the way. I only had grated parm but fresh would have been better. It was a little disappointing to sog up the beautiful crispy mushrooms but in the end the flavor was so good it didn't matter. I did a rough chop on the mushrooms to keep them in larger pieces. Next time I make this I might pull some of the mushrooms up and set them aside to use as garnish. This was so simple yet so elegant. Read More
(2)
Rating: 5 stars
04/22/2018
This was excellent! High end restaurant quality all the way. I only had grated parm but fresh would have been better. It was a little disappointing to sog up the beautiful crispy mushrooms but in the end the flavor was so good it didn't matter. I did a rough chop on the mushrooms to keep them in larger pieces. Next time I make this I might pull some of the mushrooms up and set them aside to use as garnish. This was so simple yet so elegant. Read More
(2)
Rating: 5 stars
02/24/2017
We got oyster mushrooms in our CSA box, not knowing what to do with them I found this recipe. I used Italian parsley and #13 linguine. Both hubby and I were impressed. Very delicate flavors. Will be making this again. Read More
(2)
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Rating: 5 stars
01/24/2017
Delicious. I added a little garlic and truffle oil and added chopped onion earlier because I didn't have green. But it would have been wonderful without any changes. Love oyster mushrooms! Read More
(1)
Rating: 5 stars
02/14/2019
Delicious and simple!! I made it just the way the recipe says. Will make it again! Read More
Rating: 5 stars
11/08/2018
I was out of green onion added shallots and whole unpeeled garlic Read More
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Rating: 5 stars
09/18/2018
Absolutely amazing recipe. I made it before and now that oyster mushrooms are in season I am making it again tonight. I love the mushroom hunt in the woods and we love the food! Definitely add some garlic makes the dish just right. Read More
Rating: 5 stars
03/03/2019
This was my first time using oyster mushrooms and this was the perfect recipe for it. Very simple but full of flavour. Read More
Rating: 5 stars
09/24/2018
Everyone loved it! Read More
Rating: 4 stars
08/05/2019
Great recipe! Found some oyster mushrooms on a hike and pulled this recipe out since I had all the ingredients in the fridge. Simple recipe that was quick and fairly easy to follow. I had some pancetta that also needed to get used up so fried that in the pan and set aside to drain before adding mushrooms back into same pan. Followed the recipe as written after that save exchanged crumbled pancetta for the parm. The pancetta added enough salt that I think adding parm would have pushed the salt ratio over the edge but that s just me. Again turned out great and will certainly put back into rotation if I come across any more wild mushrooms any time soon. Would make for a warm and hearty fall or winter dish. Can t wait to make this again. Read More