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Oyster Mushroom Pasta

Oyster mushrooms cooked with butter, cream and tossed with pasta,
Parmesan cheese and green onions

• 16 ounce linguine pasta

• 2 TBSP high heat oil (grape seed or avocado oil)

• 1 Pound oyster mushrooms, chopped

• 1⁄3 Cup chopped fresh parsley

• 1 Pinch salt and ground black pepper to taste

• 2⁄3 Cup heavy whipping cream

• 4 Green onions, chopped

• 1⁄4 Cup Parmesan cheese

• Bring pot of salted water to a boil. Cook linguine per instructions to al
dente. Drain and transfer to cool.

• Heat oil over medium heat. Add oyster mushrooms; cook and stir
until tender and lightly browned, about 10 minutes. Stir in parsley,
salt, and black pepper. Pour in heavy cream. Continue to cook until
sauce thickens.

• Pour sauce over pasta and stir to combine. Add green onions and
Parmesan cheese; stir to combine.

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