½ pound pasta (we recommend pappardelle or fettuccini)
3 tbsp butter
1 pound oyster mushrooms, cut into bite-size pieces
3 cloves garlic, chopped
½ teaspoon salt
½ teaspoon black pepper
½ cup heavy cream
¼ cup parsley, chopped
¼ cup parmesan or mozzarella
Cook pasta in salted water according to package directions. Save 1/2 cup of pasta water.
While pasta is cooking, melt 1 tbsp of butter in a pan over medium heat. Fry 1/3 of the mushrooms in a single layer until both sides are golden brown. Be sure not to over crowd the pan. Add 1 tbsp of butter for each batch of mushrooms. Transfer each batch of cooked mushrooms onto a plate.
Once all the mushrooms have been fried transfer them back to the pan.
Add garlic, salt and black pepper to the pan and cook for 1-2 minutes.
Stir in heavy cream, pasta water and parsley. Bring to a boil then let simmer for 5 minutes.
Toss in the pasta and cook for another 2-3 minutes.
Season with cheese, salt and pepper to taste before serving.
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