Oyster mushroom pappardelle | Creamy white wine Italian pasta

Clean the oyster mushrooms with a kitchen paper towel, then tear or cut them into bite-sized, rustic pieces. Finely chop the garlic cloves and the fresh parsley.

Bring a generous amount of water to a boil in a large pot, then add a teaspoon of fine salt. Once at a rolling boil, cook the pappardelle pasta until al dente, 1 minute less than indicated on the package. Before draining, set aside a small cup (approx. 100 ml) of the starchy cooking water.

Heat the extra virgin olive oil and half of the butter in a deep frying pan over medium-high heat. Add the chopped oyster mushrooms in a single layer and fry over high heat for 4-5 minutes without stirring, until a beautiful golden-brown crust forms.