Delicious mushroom pasta dish served in a bowl

Mushroom Pasta

ByCasey Monroe

why make this recipe

Mushroom pasta is a delightful dish that brings together the earthy flavors of mushrooms with the comforting texture of pasta. It’s quick to prepare, making it perfect for a weeknight meal or a special occasion. This recipe is also versatile, allowing you to choose the type of mushrooms you like best. Plus, it’s a fantastic way to enjoy a vegetarian meal that is hearty and satisfying.

how to make Mushroom Pasta

Ingredients:

  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 pound mixed mushrooms (torn or sliced)
  • ¾ teaspoon sea salt (plus more to taste)
  • Freshly ground black pepper
  • 8 ounces pappardelle pasta
  • 2 tablespoons unsalted butter
  • 2 shallots (chopped, about ⅔ cup)
  • 2 teaspoons chopped fresh rosemary or fresh thyme leaves
  • 2 garlic cloves (grated)
  • ⅓ cup dry white wine
  • 1 teaspoon Dijon mustard
  • ⅓ cup grated Parmesan or pecorino cheese (plus more for serving)
  • 1 tablespoon fresh lemon juice
  • Chopped fresh parsley (for garnish)

Directions:

  1. Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of salt, and several grinds of pepper, then toss them. Cook, stirring occasionally, for 5 to 8 minutes, or until they become soft and browned. Remove from the skillet and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the skillet and repeat the cooking process with the rest of the mushrooms.
  3. Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining. Once drained, toss the pasta with a drizzle of olive oil to prevent sticking.
  4. Allow the pasta pot to cool slightly, then return it to the stove. Add the butter and heat over medium heat until melted. Add the shallots and the remaining ¼ teaspoon salt, and cook, stirring for 3 to 5 minutes, until translucent. Stir in the rosemary and garlic.
  5. Add the wine and Dijon mustard, letting the wine cook down for about 30 seconds.
  6. Add the pasta, cheese, and ¼ cup of the reserved pasta water, tossing to combine. Add more pasta water as needed to lightly coat the pasta. Stir in the lemon juice, then fold in the cooked mushrooms. Sprinkle with parsley, season to taste, and serve with more grated cheese.

how to serve Mushroom Pasta

Serve mushroom pasta hot, garnished with fresh parsley and extra grated cheese on top. It pairs well with a side salad or garlic bread for a complete meal. Enjoy with a glass of white wine to enhance the flavors.

how to store Mushroom Pasta

If you have leftovers, store them in an airtight container in the refrigerator. They will keep for about 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or a bit of olive oil to keep the pasta moist.

tips to make Mushroom Pasta

  • Use a variety of mushrooms like cremini, shiitake, or portobello for a richer flavor.
  • Make sure to not overcrowd the skillet when cooking mushrooms; this helps them to brown nicely.
  • Feel free to experiment with different herbs, such as basil or oregano, for added flavor.

variation

You can add protein such as grilled chicken, shrimp, or sautéed tofu to make the dish more filling. For a spicier kick, consider adding red pepper flakes while cooking.

FAQs

1. Can I use dried pasta instead of fresh?
Yes, you can use dried pasta. Just adjust the cooking time according to the package instructions.

2. What can I substitute for white wine?
If you prefer to skip the wine, you can use vegetable broth or lemon juice mixed with water instead.

3. How can I make this dish gluten-free?
Simply use gluten-free pasta instead of regular pappardelle. The rest of the ingredients are typically gluten-free, but always check labels to be safe.