Cook the Pasta

Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta and set aside.

Sauté the Mushrooms

Heat olive oil and butter in a large pan over medium-high heat. Add the sliced oyster mushrooms and sauté for 4–5 minutes until golden and tender. Allow excess moisture to evaporate.

Add the Garlic

Add the minced garlic to the pan and sauté for about 1 minute until fragrant. Stir continuously so the garlic doesn't burn.

Make It Creamy

Pour in the heavy cream and bring the mixture to a gentle simmer. Add grated Parmesan cheese, salt and freshly ground black pepper. Stir until the cheese melts and the sauce becomes smooth and creamy.

Combine & Serve

Add the cooked pasta to the creamy mushroom sauce and toss until every piece is evenly coated. Add a splash of reserved pasta water if needed. Garnish with fresh parsley and extra Parmesan, then serve hot.