Oyster and Maitake Mushroom Pasta Recipe

When I was taking a road trip through Atlantic Canada with my family this spring, we found ourselves winding through quiet coastal towns. The air was rich with the scent of freshly baked bread, and the tang of salt carried on the breeze. It was during one of these moments that we stumbled upon a small farmer’s market tucked into the heart of a Nova Scotia village.

Vendors called out cheerfully, their stalls overflowing with artisanal treasures. My kids darted excitedly from stall to stall, marveling at the handspun ceramics and beeswax candles, while my husband and I wandered through the vibrant displays of local produce.

Among the soaps and ceramics, a small stand brimming with freshly picked goods caught my eye. Nestled in baskets lined with brown paper, were Nova Scotia maitake mushrooms. Beside them sat a neat row of golden blocks of Nova Scotia’s salted butter and oyster mushrooms.

In that moment, I was transported back to my grandparents’ cramped kitchen, where the air was always filled with the earthy aroma of mushrooms cooking in butter. I could see my grandparents clearly, their hands moving deftly as they prepared the mushrooms we had foraged together from the woods.

A memory that feels like a soft embrace—a reminder of the joy found in simple, meaningful moments. My husband smiled as he watched me linger, knowing that these ingredients would spark something special when we got home.

Back Together, Around the Table

By the time we arrived back, the fridge was nearly empty. The kids were hungry, the day was slipping into the golden hues of evening, and I needed something quick yet special. My husband and I unpacked the car while the kids darted around with the boundless energy that only a road trip can inspire. It felt like the perfect moment to pause and create something simple yet meaningful, a meal to bring us back together after a day of adventure.

These mushrooms, with their earthy aroma, became the centerpiece of our dinner. My kids sat at the counter, chattering about their favorite parts of the trip as I cooked. With a pat of the Nova Scotia butter and a touch of fresh thyme from our rooftop garden, I sautéed the mushrooms until they were golden and fragrant. I tossed them with gluten-free fusilli for me and regular penne for the kids. The smell of butter melting in the pan mingled with the laughter of my family, and for a moment, I wondered if my kids would look back on this day with the same fondness I held for those evenings in my grandparents’ kitchen.

The first bite was everything I had hoped for—rich, comforting, and layered with the natural depth of the mushrooms. The kids polished off their plates without a single protest, a quiet triumph that made the meal all the more gratifying for me as a mom.

It was a simple dinner, born of a chance encounter at a farmer’s market and the quiet joy of cooking for the people I love. And I’m thrilled to share this recipe with you, in the hopes that it brings a little bit of that Nova Scotia magic into a dish that feels like home.

Ingredients

• Gluten-Free Fusilli Pasta - a coiled pasta shape that holds sauce well, perfect for a gluten-free meal option.
• Butter - adds richness and a velvety texture to the dish.

• Olive Oil - enhances flavor while preventing the butter from burning.

• Dried Thyme - a fragrant herb that adds warmth and depth to the mushrooms.
• Maitakes Mushrooms - also known as "hen of the woods," these mushrooms provide that nutty, umami-rich flavor.
• Oyster Mushrooms - mild, delicate mushrooms with a slightly earthy flavor and a meaty texture.
• Salt and Pepper - essential for balancing and enhancing the flavors.
• Fresh Thyme (for garnish) - adds a pop of freshness and visual appeal.

See the recipe card for exact quantities.

Step-by-Step Directions

If you're craving a comforting and flavorful dish, this recipe combines the earthy richness of maitake mushrooms with the heartiness of pasta for a meal that's as nourishing as it is delicious. Here’s how to make this easy recipe:

Prepare the Pasta

Bring a large pot of salted water to a boil over medium-high heat. Add a pinch of salt and the gluten-free fusilli (or any fresh pasta you prefer). Cook your pasta according to the package directions until al dente. Drain pasta, reserving 1 cup of the pasta cooking liquid (pasta water), and set both aside.

Saute the Mushrooms

In a large cast iron skillet, heat a combination of butter and olive oil over medium-high heat. Add the oyster and maitake mushrooms.

Cook the mushrooms in a single layer for about 5-7 minutes until they soften and develop a golden, crispy texture. For best results, cook half of the mushrooms at a time, then transfer them to a plate before adding the remaining batch.

Roast mushrooms in the oven

Reduce the heat to medium and return all the mushrooms to the pan. Add the chopped fresh thyme leaves and stir to release their aroma. Season with salt and pepper to taste.

Transfer the cast iron skillet with the mushrooms to the preheated oven. Bake for 5-7 minutes, or until the mushrooms are crispy and slightly caramelized. Remove the skillet from the oven.

Combine Pasta and Mushrooms

Add the cooked pasta to the skillet with the crispy mushrooms. If the mixture feels dry, add cream and a cup of the reserved pasta cooking liquid to create a creamy mushroom sauce. Toss everything together, ensuring the pasta is well coated in the mushroom-rich sauce. If necessary, adjust the sauce by adding a little more of the pasta water to loosen it up.

Garnish and Serve

Transfer the pasta to plates or bowls. Garnish with freshly chopped thyme for an herby finish. Serve immediately and enjoy this simple yet delicious creamy mushroom pasta recipe.

Storage

If you have leftovers (a rare occurrence with this dish), store the pasta in a tightly sealed container in the fridge for up to 3 days. If you made extra sauce, tuck it into its own container so the pasta doesn’t soak it all up overnight. 

For reheating, use low heat on the stove and add a touch of reserved pasta water or cream to help the sauce return to its luxurious texture. If you prepared the mushrooms in batches for crispness, keep them stored separately.

Avoid microwaving, as it can make the mushrooms rubbery but instead reheat them gently in a skillet to maintain their golden, robust flavor and crunch.

What to Serve With Maitake Mushroom Pasta

This creamy mushroom recipe is already comforting on its own, but pairing it with the right meals would definitely makes it even more delightful. A Montreal spring fiddlehead salad with dill-lemon balm kefir dressing brings bright, lemony notes that beautifully balance the rich, earthy flavors of the pasta.

For a warm and cozy option, pair it with a smooth Butternut Squash Soup with apple and coconut milk. Its velvety sweetness is like a gentle contrast to the savory mushrooms.

A side of sourdough focaccia is perfect for soaking up that creamy sauce, because no drop should go to waste! Or, if you’re in the mood for something hearty, a Creamy Citrus Chicken with Rosemary adds a zesty brightness that complements the dish’s richness.

But these sauteed mushrooms would be just as home on toast, mixed in with some paprika potatoes, or incorporated as a topping for creamy soup.