Creamy Pink Oyster Mushroom Pasta
Delicate • Creamy • Sunshine Coast Gourmet Mushrooms
This creamy mushroom pasta celebrates the delicate flavour and beautiful texture of Fleur de Fungi Pink Oyster mushrooms. Rehydrated and gently sautéed with garlic, shallot and cream, the mushrooms create a rich yet balanced sauce that coats every strand of pasta.
Finished with parmesan, lemon and fresh herbs, it's a simple and comforting meal that lets the mushrooms shine.
Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the Pasta
- 20g Fleur de Fungi Dried Pink Oyster Mushrooms
- 200g pasta (tagliatelle, fettuccine or spaghetti)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, finely chopped
- 1 shallot, finely diced
- ½ cup thickened cream
- ¼ cup grated parmesan
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- Sea salt, to taste
- Freshly cracked black pepper
Optional
- Extra parmesan for serving
- Chilli flakes
- Fresh parsley
Method
1. Rehydrate the Mushrooms
Place the dried Pink Oyster mushrooms in a bowl and cover with hot water.
Soak for 30 minutes until softened.
Gently squeeze excess liquid from the mushrooms and roughly tear into bite-sized pieces.
Reserve ½ cup of the soaking liquid.
2. Cook the Pasta
Bring a large pot of salted water to the boil.
Cook the pasta according to package instructions until al dente.
Reserve ¼ cup pasta water before draining.
3. Sauté the Mushrooms
Heat the olive oil and butter in a large pan over medium heat.
Add the Pink Oyster mushrooms and cook for 4-5 minutes until lightly golden.
Add the garlic and shallot and cook for another 2 minutes until fragrant.
4. Create the Sauce
Pour in the reserved mushroom soaking liquid and allow it to reduce slightly.
Add the cream, lemon zest and parmesan.
Stir gently until smooth and creamy.
Season with sea salt and black pepper.
5. Combine
Add the cooked pasta to the sauce.
Toss well to coat.
Add a splash of reserved pasta water if needed to loosen the sauce.
Finish with lemon juice and chopped parsley.
6. Serve
Serve immediately topped with extra parmesan, parsley and cracked black pepper.
Chef's Tip 🍄
The mushroom soaking liquid is packed with flavour. Strain it through a fine sieve and use it in the sauce for extra depth and a richer mushroom finish.