Category: Mushroom Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 – 3
Introduction
This dish was born from one of those kitchen moments where science meets pleasure — when sautéed pink oyster mushrooms hit cream and white wine, everything softens and the air fills with something between forest floor and sunshine.
Pink oysters bring color, aroma, and an almost seafood-like depth that turns a basic cream sauce into something alive. Their coral hue fades to a warm amber as they caramelize, releasing a sweetness that pairs perfectly with thyme, garlic, and a touch of lemon.
This is the kind of recipe that feels luxurious but comes together on a weeknight.
Ingredients
For the mushrooms:
- 8 to 10 oz pink oyster mushrooms, trimmed and separated
- 2 tablespoons butter or olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Pinch of salt and black pepper
For the sauce and pasta:
- 8 oz linguine, fettuccine, or tagliatelle
- ½ cup dry white wine or mushroom broth
- ¾ cup heavy cream or half-and-half
- ¼ cup grated parmesan (optional but recommended)
- 1 teaspoon lemon zest
- 1 – 2 teaspoons lemon juice
- 1 tablespoon chopped parsley, for garnish
Method
Step 1 – Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve ½ cup of pasta water before draining.
Step 2 – Saute the Mushrooms
In a large skillet, heat butter or olive oil over medium-high heat. Add the mushrooms in a single layer. Do not stir for the first minute. Allow the edges to brown and curl.
Once they’re golden, add garlic, thyme, salt, and pepper. Stir and cook for another 1 – 2 minutes. Transfer mushrooms to a plate.
Step 3 – Build the Sauce
In the same skillet, deglaze with white wine or broth, scraping up the browned bits. Let it simmer for 2 – 3 minutes until reduced by half. Lower the heat and stir in the cream.
Step 4 – Combine
Return the mushrooms to the pan. Add the cooked pasta and toss gently. Add a splash of the reserved pasta water to loosen the sauce as needed.
Stir in parmesan, lemon zest, and a small squeeze of lemon juice. Taste and adjust seasoning.
Step 5 – Serve
Plate immediately. Finish with chopped parsley and a drizzle of good olive oil.
Make It Yours
- For a dairy-free version – Use coconut cream and olive oil instead of dairy.
- Add depth – Stir in a teaspoon of white miso or a few drops of soy sauce for savory depth.
- Add greens – Toss in spinach or peas at the end for color and balance.
- Make it smoky – Add a pinch of smoked paprika or a few drops of liquid smoke to the mushrooms.
Notes and Tips
- Pink oysters cook fast – they’re ready in 4 – 5 minutes max.
- Always salt after browning to keep texture.
- Use a skillet large enough that the mushrooms don’t steam.
- The sauce should cling lightly to the noodles – not drown them.
Serving Ideas
Serve this with crusty sourdough, a crisp white wine, or a side of roasted asparagus. It’s elegant enough for dinner guests but simple enough for a quiet night at home.
Storage
Refrigerate leftovers for up to 2 days. Reheat gently in a skillet with a splash of cream or broth to revive the sauce. Avoid microwaving, which can break the emulsion.