Pink Oyster Mushroom Fern
Mushrooms:
200 g pink oyster mushrooms
Pasta:
450 g papardele pasta
Liquids:
300 ml of milk
Spices:
Nutmeg powder
Chopped parsley (optional)
The others:
100 g of freshly grated Parmesan or Giuga cheese
100 g of butter
2 tbsp. flour
Cook the pasta as directed on the package.
Melt ½ of the butter in a pan, stir in the flour, add the milk, stir continuously until the sauce becomes smooth and thick. Sprinkle with a pinch of nutmeg powder and remove the pan from the stove.
In another pan, sauté the sliced oyster mushrooms until soft, then add the sauce and stir. Top with grated cheese and stir until melted.
Drain the pasta and add it to the pan with the oyster mushrooms mixed with the sauce. Mix everything together.
Serve sprinkled with fresh chopped parsley leaves.