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Fresh Pasta with Oyster Mushrooms

I made this pasta over Memorial Day weekend. The past few years we went out of town over the holiday weekend but this year, we decided to stay at home and relax, mostly because the weather was slated to be not so great.

I ended up doing a bit of cooking (which includes last week's ricotta dumplings). I hadn't made fresh pasta in a while and I'd found some gorgeous oyster mushrooms at the market so I threw together this dish using mostly pantry ingredients. I wish we'd had some fresh thyme because that would've been a great earthy complement to the mushrooms. There's always next time.
Ingredients [serves 4]:
1 lb. fresh pasta
¼ cup olive oil
3 cloves garlic, sliced
1 teaspoon crushed pepper flakes
1 lb. oyster mushrooms, pulled apart
1 teaspoon salt
1 teaspoon pepper
¾ cup vegetable stock
¼ cup cream
2 tablespoons butter
+ grated parmesan

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