Wild Mushroom Pasta
Elevate your dinner table with this luxurious Wild Mushroom Pasta, a creamy and indulgent dish that celebrates the rich, earthy flavors of mixed wild mushrooms like shiitake, oyster, and chanterelle. Perfectly al dente fettuccine or tagliatelle is tossed in a velvety Parmesan cream sauce, infused with garlic, shallots, fresh thyme, and a splash of bright lemon juice for balance. The mushrooms are sautéed to golden perfection, releasing their deep, savory aroma, with a portion reserved as a stunning garnish. Finished with fresh parsley and a sprinkle of extra cheese, this quick-to-make yet restaurant-worthy pasta dish is a comforting celebration of seasonal ingredients, ideal for weeknight dinners or indulgent date nights.
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Recipe Information
Ingredients
- 12 oz Pasta (fettuccine or tagliatelle)
- 8 oz Mixed wild mushrooms (such as cremini, shiitake, oyster, and chanterelle)
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 Shallot, finely chopped
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 1 tsp Fresh thyme leaves
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 1 tbsp Lemon juice
- 4 quarts Water for boiling pasta (heavily salted)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Clean the mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Slice the mushrooms into bite-sized pieces.
In a large skillet or sauté pan, heat the butter and olive oil over medium heat. Once the butter is melted and sizzling, add the mushrooms.
Cook the mushrooms undisturbed for 2-3 minutes to allow them to brown slightly, then stir and continue cooking for another 4-5 minutes until they are tender and golden. Remove half of the mushrooms and set aside for garnish.
Add the minced garlic and chopped shallot to the pan with the remaining mushrooms. Cook for 1-2 minutes, stirring, until fragrant and softened.
Reduce the heat to medium-low. Pour in the heavy cream and stir to combine, bringing the mixture to a gentle simmer. Add the grated Parmesan cheese, stirring until melted and creamy.
Season the sauce with salt, black pepper, fresh thyme, and lemon juice. Taste and adjust seasoning if needed.
Add the cooked pasta to the pan with the sauce, tossing to coat evenly. If the sauce seems too thick, gradually add a few tablespoons of the reserved pasta water until the desired consistency is reached.
Stir in the chopped parsley, reserving a small amount for garnish.
Serve the pasta in bowls, garnished with the reserved sautéed mushrooms, extra Parmesan cheese, and a sprinkle of parsley. Enjoy immediately while hot.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 34208 mg | 1487% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.8 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 957 mg | 74% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
