Mushroom Pasta (Chesnuts & Blue Oyster)

 

Ingredients

1 Pound Chestnut Mushrooms
8 oz Blue Oyster Mushrooms
1 Box Fettucine Pasta (16oz)
8 Cloves Garlic Chopped
Half a Yellow Onion Chopped
1/2 Cup Parmesan Shredded
2 Tbsp Butter
1/2 Heavy Cream
1/2 Cup Saved Pasta Water
Salt, Pepper, Oregano to taste

🔪 Prep Steps

  1. Mushrooms: Slice chestnuts & Blue Oysters Separately.
  2. Aromatics: Chop garlic and onion finely.
  3. Pasta: Boil fettuccine until al dente. Reserve ½ cup pasta water before draining.

🍳 Cooking Instructions

  1. Heat up Pan: Heat a large pan over medium heat. Add splash of Olive Oil.
  2. Cook Mushrooms: Add Blue Oyster mushrooms. Sauté on medium-high heat until golden and slightly crispy—don’t rush this step! Remove from Pan.
  3. Cook Mushrooms: Add in Chestnut mushrooms, add another splash of olive oil. Add in Onions, Garlic, and Salt & Pepper. Keep pressing the remove moisture. Don't rush! It is hard to overcook these mushrooms.
  4. Build the Sauce: Add all mushrooms to the pan. Stir for one minute. Remove Half of the mushrooms. 
  5. Blend: Blend half of the mushrooms, parmesan, heavy cream, butter, and reserved pasta water all together in a blender until smooth.
  6. Combine Pasta: Toss cooked fettuccine and remaining mushrooms together in with the blended sauce.
  7. Finish with Cheese & Seasoning: Add in Oregano, Salt, & Pepper to taste! Sprinkle shredded Parmesan on top.
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