Description

Ever wonder how a simple pasta dish can burst with rich, earthy flavors? What if you could whip up a Mushroom Pasta that’s so delicious it earns a 4.89 rating from 34 happy eaters, yet takes just 25 minutes? This recipe’s your ticket to a vegetarian dinner that’s perfect for cozy nights or quick weeknight meals.

Ingredients

Scale

Let’s dive into the ingredients that make this Mushroom Pasta so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

2 tablespoons extra-virgin olive oil, plus more for drizzling: Adds richness and helps brown the mushrooms. Sub: Avocado oil or butter for non-vegetarian.
1 pound mixed mushrooms, torn or sliced: The star, delivering meaty texture and umami. Use a mix (e.g., cremini, shiitake, oyster, or portobello). Sub: Single type of mushroom or wild mushrooms.
¾ teaspoon sea salt, plus more to taste: Enhances flavors. Adjust as needed.
Freshly ground black pepper: Adds balance.
8 ounces pappardelle pasta: Wide noodles to hold the sauce. Sub: Fettuccine, tagliatelle, or gluten-free pasta.
2 tablespoons unsalted butter: Adds creamy depth. Sub: Vegan butter or extra olive oil.
2 shallots, chopped (⅔ cup): Sweet, mild oniony base. Sub: ½ yellow onion or 1 small leek.
2 teaspoons chopped fresh rosemary or thyme leaves: Earthy, aromatic lift. Sub: Dried rosemary/thyme (use ½ teaspoon) or sage.
2 garlic cloves, grated: Bold, savory depth. Sub: ½ teaspoon garlic powder.
⅓ cup dry white wine: Brightens and deglazes for a light sauce. Sub: Vegetable broth or white wine vinegar (diluted).
1 teaspoon Dijon mustard: Subtle tang and depth. Sub: Yellow mustard or skip it.
⅓ cup grated Parmesan or pecorino cheese, plus more for serving: Sharp, nutty richness. Sub: Nutritional yeast for vegan.
1 tablespoon fresh lemon juice: Bright, fresh zing. Sub: Lime juice or white wine vinegar.
Chopped fresh parsley, for garnish: Fresh, colorful finish. Sub: Basil or chives.

With about 12 ingredients, this dish is simple yet bold. A variety of mushrooms and quality cheese make it an umami powerhouse.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Cook the Mushrooms (8-10 Minutes)

Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add half of the 1 pound mixed mushrooms, ¼ teaspoon sea salt, and several grinds of black pepper. Toss and cook for 5-8 minutes, stirring only occasionally, until soft and browned. Tip: Don’t crowd the pan—less stirring gives better browning!
Remove the first batch and set aside. Add the remaining 1 tablespoon olive oil and repeat with the remaining mushrooms. Set aside.

Step 2: Cook the Pasta (8-10 Minutes)

Bring a large pot of salted water to a boil. Add 8 ounces pappardelle pasta and cook according to package instructions until al dente (usually 6-8 minutes). Tip: Stir occasionally to prevent sticking.
Reserve 1 cup pasta cooking water, then drain the pasta. Toss with a drizzle of olive oil to prevent sticking.

Step 3: Make the Sauce (5 Minutes)

Let the pasta pot cool slightly, then return it to the stove over medium heat. Add 2 tablespoons butter and melt. Add 2 chopped shallots and ¼ teaspoon sea salt; cook, stirring, for 3-5 minutes until translucent.
Stir in 2 teaspoons rosemary or thyme and 2 grated garlic cloves. Cook for 30 seconds until fragrant.
Add ⅓ cup dry white wine and 1 teaspoon Dijon mustard. Let the wine cook down for 30 seconds, stirring to deglaze.

Step 4: Combine and Finish (3 Minutes)

Add the cooked pasta, ⅓ cup grated Parmesan or pecorino, and ¼ cup reserved pasta water to the pot. Toss to combine, adding more pasta water as needed to lightly coat the pasta in a silky sauce.
Stir in 1 tablespoon lemon juice and fold in the cooked mushrooms. Taste and adjust with more salt, pepper, or lemon juice as needed.

(Word count: ~750. Time to serve!)