This Mushroom Pasta is a quick, comforting dish that brings earthy flavors and creamy textures to your table in just 25 minutes. Perfectly sautéed mushrooms mingle with garlic and herbs, creating a rich, savory sauce that clings to every strand of pasta. It’s a weeknight lifesaver that feels indulgent without requiring hours in the kitchen.
The combination of tender mushrooms and al dente pasta offers a satisfying bite, while a hint of Parmesan adds a salty, nutty finish. With only 10 minutes of prep, this recipe is ideal for busy evenings when you crave something hearty and flavorful. It’s a dish that’s as simple to make as it is delicious to savor.
Ingredients for Mushroom Pasta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound mixed mushrooms, torn or sliced (cremini, shiitake, or button mushrooms work well)
- ¾ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 8 ounces pappardelle pasta (substitute with fettuccine or tagliatelle if needed)
- 2 tablespoons unsalted butter
- 2 shallots, chopped (⅔ cup, or substitute with 1 small onion)
- 2 teaspoons chopped fresh rosemary or fresh thyme leaves (dried herbs can be used in a pinch—use 1 teaspoon)
- 2 garlic cloves, grated (or minced)
- ⅓ cup dry white wine (substitute with vegetable broth if preferred)
- 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
Step-by-Step Instructions
- Cook the mushrooms: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon salt, and several grinds of pepper. Toss and cook, stirring occasionally, for 5–8 minutes, or until soft and browned. Remove from the skillet and set aside. Repeat with the remaining 1 tablespoon olive oil and mushrooms.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
- Prepare the sauce: 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. Cook, stirring, for 3–5 minutes, or until translucent. Stir in the rosemary and garlic.
- Deglaze the pan: Add the white wine and Dijon mustard. Let the wine cook down for 30 seconds, scraping up any browned bits from the bottom of the pan.
- Combine pasta and sauce: Add the cooked pasta, grated cheese, and ¼ cup of the reserved pasta water. Toss to combine, adding more pasta water as needed to lightly coat the pasta.
- Finish the dish: Stir in the lemon juice, then fold in the cooked mushrooms. Sprinkle with chopped parsley and season with additional salt and pepper to taste. Serve with extra grated cheese on the side.
Perfect Pairings: Serving Suggestions
This Mushroom Pasta shines as a main dish, but it’s even better with a side of garlic bread or a crisp green salad. For a heartier meal, pair it with grilled chicken or roasted vegetables. A glass of the same dry white wine used in the recipe makes for a delightful accompaniment.
Make It Your Own: Recipe Variations
Swap pappardelle for fettuccine or tagliatelle if you prefer. For a creamier sauce, stir in ¼ cup of heavy cream or crème fraîche. Vegetarian? Skip the cheese or use a plant-based alternative. Add a pinch of red pepper flakes for a subtle kick of heat.
Quick Tips for Time-Saving Success
Prep your mushrooms, shallots, and garlic ahead of time to streamline cooking. Use pre-sliced mushrooms to save even more time. If you’re short on fresh herbs, substitute with ½ teaspoon of dried rosemary or thyme—just add it earlier to let the flavors bloom.
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or pasta cooking water to revive the sauce. Avoid microwaving, as it can dry out the pasta.
Essential Equipment for This Recipe
A large cast iron skillet is ideal for browning the mushrooms evenly, but any heavy-bottomed pan will work. Use a microplane for grating the garlic and cheese finely. A pasta pot with a built-in strainer makes draining and reserving pasta water a breeze.
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 (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
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.