Buttery Oyster Mushroom Pappardelle Pasta

Buttery Oyster Mushroom Pappardelle Pasta

Benji Ballmer
Recipes

Adapted from Yummy Gusto

Creamy Oyster Mushrooms. Buttery Pappardelle pasta that gets tangled up in the sauce just right. An easy meal that’s sure to please your crowd—even the picky-about-mushroom people! Add cooked chicken breast or bacon for non-vegetarian options.

INGREDIENTS

12 oz fresh pappardelle noodles

3 tablespoons plain butter

8 oz oyster mushrooms, torn into chunks

3 cloves garlic, minced

1 yellow onion, diced

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup whipping cream

1/4 cup fresh parsley, snipped

1/4 cup shredded cheese (try parmesan or mozzarella)

Optional: 8 oz cooked chicken breast, cubed or 4 oz cooked bacon.

INSTRUCTIONS

  • In a big pot with salted water, boil pasta for 10 minutes. Keep 1/2 cup of the cooking water before draining. Put pasta aside.

  • Heat 1 tablespoon butter in a skillet over medium flame. Cook mushrooms flat until golden on each side. Set them aside. Do this again with remaining mushrooms, adding more butter each time.

  • Put all the cooked mushrooms back in the pan.

  • Toss garlic, diced onions, salt, and pepper into the mushroom mix. Let it cook for 1-2 minutes until onions are translucent.

  • Pour in whipping cream, saved pasta water, and parsley. Bring the mix to a boil and let it bubble gently for 5 minutes.

  • Throw the cooked noodles into the sauce and stir well. Add optional cooked chicken breast or bacon and stir. Let everything cook together for 2-3 minutes. Check if it needs more salt. Turn off the heat.

  • Dish up right away with cheese sprinkled on top. Serve with rolls and salad.

2026 Box #3

2026 Box #3