Creamy Garlic Blue Oyster Mushroom Pasta
Blue oyster mushrooms bring a velvety texture and mild, peppery flavor that pairs beautifully with garlic and herbs in this pasta dish. It’s ready in under 30 minutes and makes the most of your freshly harvested (or freshly bought) blue oysters.
Ingredients:
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8 oz pasta of choice (fettuccine, linguine, or spaghetti work well)
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2 tbsp olive oil
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3 cloves garlic, minced
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8 oz blue oyster mushrooms, cleaned and roughly torn or chopped
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½ cup heavy cream (or coconut cream for dairy-free)
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¼ cup grated Parmesan (or nutritional yeast for dairy-free)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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Zest of ½ lemon
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Salt and pepper, to taste
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Optional fresh parsley, chopped, for garnish
Instructions:
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Cook the pasta according to package directions in salted water until al dente. Reserve ½ cup of the pasta water before draining.
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While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
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Add the blue oyster mushrooms and sauté for 4-5 minutes, allowing them to soften and lightly brown. They will release some water, which will cook off.
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Reduce the heat to low, then add the heavy cream, Parmesan, thyme, lemon zest, and a pinch of salt and pepper. Stir to combine, letting the sauce gently simmer for 2-3 minutes.
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Add the cooked pasta directly into the skillet, tossing to coat in the creamy mushroom sauce. If the sauce is too thick, add a splash of the reserved pasta water until your desired consistency is reached.
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Taste and adjust seasoning, adding more salt, pepper, or lemon zest as needed.
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Serve warm, garnished with fresh parsley and extra Parmesan if desired.
Tips:
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If your blue oyster mushrooms have thick stems, slice them thin so they cook evenly or cook the stems for a few minutes before you add the caps.
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Add grilled chicken for more protein.
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Mushrooms are like sponges, they absorb the spices they're cooked with, avoid overpowering them with too many strong spices.