Mushroom Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 to 3
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Course
Main Course
Mushroom Pasta
Description
Mushroom Pasta features a generous amount of mixed mushrooms cooked in olive oil and butter, with aromatic shallots, garlic, and fresh rosemary. The cooking method involves browning the mushrooms in separate batches for improved texture and flavor. Tossed with al dente pappardelle, and finished with Parmesan cheese, Dijon mustard, white wine, and a hint of lemon juice, it balances savory richness with fresh acidity. The sauce develops its depth from the sautéed aromatics and deglazing the pan with wine, then binding everything together with cheese and mustard.
The pasta serves well as a main dish that highlights mushrooms’ earthiness and a buttery, tangy sauce. Garnish with fresh parsley for a pop of color and herbaceousness. Pasta water is reserved and can be used to loosen the sauce if needed, ensuring it clings well to the noodles.
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 pound mushroom torn or sliced, mixed varieties
- ¾ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 8 ounces pappardelle pasta
- 2 tablespoons butter unsalted
- 2 shallot chopped (⅔ cup
- 2 teaspoons rosemary chopped fresh, or fresh thyme leaves
- 2 garlic grated, cloves
- ⅓ cup white wine dry
- 1 teaspoon Dijon mustard
- ⅓ cup Parmesan Cheese plus more for serving, or pecorino cheese, grated
- 1 tablespoon lemon juice fresh
- parsley for garnish, chopped, fresh
Instructions
- Heat 1 tablespoon of the olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of the salt, and several grinds of pepper and toss. Cook, stirring only occasionally, for 5 to 8 minutes, or until soft and browned. Remove from the skillet and set aside. Add the remaining 1 tablespoon olive oil to the skillet and repeat the cooking process with the remaining mushrooms.
- 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. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
- Allow the pasta pot to cool slightly and return it to the stove. Add the butter and heat over medium heat until melted, then add the shallots and the remaining ¼ teaspoon salt and cook, stirring, for 3 to 5 minutes, or until translucent. Stir in the rosemary and garlic. Add the wine and Dijon mustard and let the wine cook down for 30 seconds.
- Add the pasta, cheese, and ¼ cup of the pasta water and toss, adding more pasta water as needed to lightly coat the pasta. Stir in the lemon juice, then fold in the mushrooms. Sprinkle with parsley and season to taste. Serve with more grated cheese.
User Reviews
Overall Rating
4.9
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