Ingredients:
- 1 pound yellow oyster mushrooms, sliced
- 1/2 pound pasta (linguine or spaghetti)
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/4 cup white wine
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- Cook the pasta in a large pot of salted boiling water until al dente.
- Reserve 1/2 cup of the pasta water and drain the pasta.
- In a large skillet, melt the butter over medium-high heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Add the sliced yellow oyster mushrooms to the pan and cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
- Pour in the white wine and stir to combine.
- Cook for about 2-3 minutes until the wine has reduced by half.
- Add the heavy cream to the pan and stir to combine.
- Cook for an additional 2-3 minutes until the sauce has thickened slightly.
- Add the grated Parmesan cheese to the pan and stir until the cheese has melted and the sauce is smooth.
- Season with salt and pepper to taste.
- Add the cooked pasta to the pan and toss to coat the pasta with the sauce.
- If the sauce is too thick, add a little of the reserved pasta water to thin it out.
- Serve hot, garnished with chopped fresh parsley if desired.
This yellow oyster mushroom and garlic pasta recipe is an easy and flavorful way to enjoy the unique taste and texture of yellow oyster mushrooms. The buttery garlic sauce is perfectly complemented by the delicate flavor of the mushrooms. The dish is simple to make and can be ready in less than 30 minutes, making it a great weeknight meal option. Enjoy!