Pasta with King Oyster Mushrooms

5 from 9 votes
Cook Time 25 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 2 people


  • 100 g Tagliatelle
  • 1 tsp Salt
  • 250 g King oyster mushrooms
  • 1 g 1 Onion
  • 2 piece Garlic cloves
  • 2 tbsp Sunflower oil
  • 2 tbsp Butter
  • 2 tbsp Creme fraiche Cheese
  • 4 big pinches Coarse sea salt from the mill
  • 4 hefty pinches Colorful pepper from the mill
  • 2 tsp Glutamate or ½ teaspoon chicken broth instant
  • 1 Cup Plucked parsley


  • Cook the tagliatelle in salted water (1 teaspoon salt) according to the instructions on the package, pour it through a kitchen sieve and return it to the hot saucepan. Peel and dice the onion. Peel and finely dice the garlic cloves. Halve the herb mushrooms lengthways and slice diagonally. Heat sunflower oil (2 tbsp) in a pan and fry / stir-fry the onion cubes with the garlic clove cubes. Add the mushrooms and fry for a few minutes. Add butter (2 tbsp), crème fraîche (2 tbsp) and the plucked parsley (¾ cup) and simmer / simmer for about 10 minutes. Stir the pan every now and then. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Arrange the ribbon noodles in a nest on 2 pasta plates, place the mushrooms in the middle and garnish with the plucked parsley, serve.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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