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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Clean the mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Slice the mushrooms into bite-sized pieces.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic and chopped shallot to the pan with the remaining mushrooms. Cook for 1-2 minutes, stirring, until fragrant and softened.

Step 6

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.

Step 7

Season the sauce with salt, black pepper, fresh thyme, and lemon juice. Taste and adjust seasoning if needed.

Step 8

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.

Step 9

Stir in the chopped parsley, reserving a small amount for garnish.

Step 10

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

Serving size	(4760.1g)

Amount per serving	% Daily Value*
Calories	1974.4

Total Fat 146.5g	0%
Saturated Fat 81.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 382mg	0%
Sodium 34207.5mg	0%
Total Carbohydrate 99.1g	0%
Dietary Fiber 7.8g	0%
Total Sugars 6.8g
Protein 55.4g	0%

Vitamin D 15.9IU	0%
Calcium 957.2mg	0%
Iron 3.5mg	0%
Potassium 1028.4mg	0%

*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.

Source of Calories

Fat: 68.1%

Protein: 11.4%

Carbs: 20.5%