Mushroom Pasta

A practical guide to making mushroom pasta that highlights fundamental techniques and customizable variations for every skill level.

Scale

Cook Mode Prevent your screen from going dark

Prepare all ingredients, clean and slice mushrooms, and measure aromatics and liquids.
Bring a large pot of salted water to a boil for the pasta.
In a hot pan, add olive oil and butter, then add mushrooms in a single layer to brown for about 8-12 minutes.
Add shallot and cook until translucent, then garlic towards the end to avoid bitterness.
Deglaze with white wine or stock, scraping up brown bits.
If using cream, add it now and simmer to thicken. For an olive oil finish, stir in reserved pasta water and butter.
Cook pasta until just shy of al dente, then combine with the sauce in the pan for 1-2 minutes.
Plate and finish with lemon zest and fresh parsley.
Serve immediately.

For a lighter dish, use pasta water instead of cream. Always taste and adjust seasoning throughout the cooking process.