Oyster Mushroom Pasta

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.

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.

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.

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!

Easy to prepare and tasty enough to serve to company! I used shiitake mushrooms and they seemed perfect for this dish. Will definitely make again.

This was my first time using oyster mushrooms and this was the perfect recipe for it. Very simple but full of flavour.

I was out of green onion, added shallots and whole unpeeled garlic

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.

Great recipe! Very good! I doubled the ouster mushrooms because we harvest about 80 pounds a year here. Thanks a lot! It was delicious!

Great and easy recipe. i added hot pepper flakes and white cooking wine. Family really liked it.

Delicious and simple!! I made it just the way the recipe says. Will make it again!

This was super yummy. Can't wait to pick up more oyster mushrooms and try this again. I made a few minor changes, less butter, but more heavy cream. Didn't have green onions, so I added in some chopped shallot after cooking the mushrooms. I also added more Parmesan cheese when I plated, and more parsley, it had cooked down so much in the sauce that I thought it needed some fresh to finish it. Might try garlic next time, after reading some of the other reviews.

This was good, but I felt it needed something, maybe garlic? I added spinach, so left out the parsley, but don't feel that should have made a difference. I'll try garlic next time and see if that does it.

Everyone loved it!

This was great! I used both oyster mushrooms and baby Bella mushrooms and added carrots and broccoli! it was delicious.