I separated out some of the sauce for my daughter who eats zucchini spirals - no pasta. I will see how it warms up as a leftover. I think this could easily be served as a pasta course or a side dish for entertaining as it would be easy to bring together at the last minute. I used a fresh, frozen (as opposed to dried) fettuccine from Wildgrain. A simple dish made more complex with the lovely shallot background and the slight and bright taste of lemon. I made and ate this pasta dish this afternoon. Head this way for more of our best mushroom recipes → Step 6ĭivide pasta among bowls and top with more Parmesan.Įditor's note: This recipe was originally printed in our September 2019 issue. Taste and season with more salt if needed. Parmesan, and lots of pepper and toss to combine. Add lemon zest and juice, parsley, butter, ½ oz. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Reduce heat to medium-low and return all of the mushrooms to the pot. Using a slotted spoon, transfer mushrooms to a plate season with salt. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. oil in a Dutch oven or other large pot over medium-high. Garnish the dish with red pepper flakes and extra Parmesan cheese if you like, and serve with a big salad. And remember to set aside some of the pasta cooking water, which is the key to bringing that sauce together. Make sure the pieces have space to breathe in the pan, allowing the steam to cook off and those crispy brown bits to develop waiting to salt them until you remove them from the pan also helps.īe sure to pull the pasta from the (very well-salted) boiling water when it’s still slightly undercooked-it’ll finish cooking in the creamy mushroom sauce. Searing the mushrooms over medium-high heat intensifies their flavor, so don’t rush this step. Their less-mature siblings, white button mushrooms, simply won’t deliver the intensity of flavor you’re looking for here. Crimini mushrooms (a.k.a. baby bellas) or even larger portobello mushrooms can stand in too, though they can be a bit one-note. For the most robust flavor, use a variety of mushrooms like feathery maitakes, meaty oyster mushrooms, and woodsy shiitakes. This mushroom pasta recipe is all about the creamy sauce and just letting the ’shrooms do their big savory umami thing.
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