- 1 (16 ounce) package linguine pasta
- 1/2 cup butter
- 1 pound oyster mushrooms, chopped
- 1/3 cup chopped fresh parsley
- salt and ground black pepper to taste
- 2/3 cup heavy whipping cream
- 4 green onions, chopped
- 1/4 cup Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
- Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.