Italian Oyster Mushroom Garlic Butter Pasta
A 30-minute weeknight pasta built on one rule: sear the mushrooms hard and don't crowd the pan. Italian oysters have a clean, subtly sweet flavor that shines in a butter, garlic and white wine reduction over al dente pasta. Three pans, one bowl, deeply satisfying.
Ingredients
Pasta
- 12 oz linguine or pappardelle
- Mushroom Sauce
- 1 lb Italian oyster mushrooms from KC Mushroom Co.
- 3 tbsp olive oil divided
- 4 tbsp unsalted butter divided
- 4 cloves garlic thinly sliced
- 1/2 tsp red pepper flakes optional
- 1/2 cup dry white wine
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh lemon juice
To Finish
- 1/2 cup Parmigiano-Reggiano finely grated, plus more for serving
- 1/4 cup fresh parsley chopped
- kosher salt and black pepper to taste
- BONUS: Sprinkle some Truffle Sea Salt to finish To taste
Instructions
- Bring a large pot of well-salted water to a boil. Tear the Italian oysters into bite-sized pieces along the natural grain, discarding any tough base.
- Drop the pasta into the boiling water and cook to al dente per the package timing. Before draining, reserve a full cup of the starchy cooking water — you’ll need it.
- While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in your largest skillet over medium-high. When the butter foams, add half the mushrooms in a single layer. Let them cook undisturbed for 3 minutes until deeply golden, then toss and cook 2 minutes more. Transfer to a plate, season with salt, and repeat with the remaining oil and another tablespoon of butter for the second batch.
- Return the pan to medium heat. Add the remaining 2 tablespoons butter, the sliced garlic and red pepper flakes. Cook 60 to 90 seconds until the garlic is fragrant and just turning gold — don’t let it brown.
- Pour in the white wine and let it bubble vigorously for a minute to cook off the alcohol. Add the thyme, lemon juice, and a half cup of the reserved pasta water. Stir to make a glossy sauce.
- Return the mushrooms to the pan along with the drained pasta. Toss everything together, adding more pasta water a splash at a time if it looks dry. Off the heat, shower in the Parmesan and parsley and toss until the cheese melts into a creamy glaze. Taste and adjust salt and pepper.
- Serve immediately in warmed bowls with extra Parmesan at the table.
Notes
From the farm: Italian oyster is our top yield performer — a perfect weeknight variety. The trick to this pasta is dry mushrooms going into a screaming-hot pan. Wet mushrooms steam; dry mushrooms sear.
Variation: A handful of cherry tomatoes blistered with the garlic adds color and acidity. A spoonful of mascarpone or crème fraîche at the end turns this into a luxurious cream sauce.
Make ahead: This pasta is best made fresh. The mushrooms alone can be seared a day ahead and reheated briefly before tossing with freshly cooked pasta.