Fit for weeknights and date nights alike, this mushroom pasta is easy and elegant. Mixed mushrooms, garlic, and Parm pack it with rich umami flavor.
This mushroom pasta recipe is a mushroom lover’s dream. It’s bursting with meaty sautéed mushrooms. Along with a splash of white wine and Parmesan cheese, they pack this pasta with rich, umami flavor.
I don’t use heavy cream in this recipe, but it’s still lightly creamy. Starchy pasta water and a pat of butter bring the mushrooms together into a silky sauce that coats the pasta. It’s savory, delicious, and all about the mushrooms. If you’re a mushroom fan, you have to try it!
What You’ll Need for Mushroom Pasta
The star ingredient in this mushroom pasta recipe is—of course—mushrooms! You could use white button mushrooms or cremini mushrooms (aka baby bellas) here. They’re affordable, flavorful, and widely available, so they’re never a bad choice.
But for the ultimate mushroom pasta, I recommend using a mix of mushrooms. They’ll give the pasta a delightful range of textures and add complex depth of flavor. Any of these kinds of mushrooms would be excellent:
- King oyster mushrooms
- Oyster mushrooms
- Portobello mushrooms
- Shiitake mushrooms
Here’s what else you’ll need to make this recipe:
- Extra-virgin olive oil – For sautéing the mushrooms.
- Pasta – I love chewy pappardelle here, but another long pasta like tagliatelle, spaghetti, or bucatini would work nicely too.
- Shallots and garlic – For savory bite.
- Butter – It perfects the glossy, silky texture of the mushroom sauce.
- Fresh herbs – You’ll use rosemary or thyme in the sauce for warm, earthy flavor. Garnish the finished dish with chopped fresh parsley!
- Dry white wine and Dijon mustard – For a tangy kick.
- Parmesan cheese – It adds salty, nutty flavor and makes the pasta lightly creamy.
- Fresh lemon juice – It gives the pasta a bright, fresh finish.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Mushroom Pasta
This mushroom pasta recipe feels elegant, but it’s really easy to make! Here’s how it goes:
First, cook the mushrooms. Stem and slice varieties like portobello mushrooms, shiitakes, and baby bellas. Tear maitakes and oyster mushrooms into bite-size pieces. Tip: Check out the photo above for reference!
Sauté the mushrooms over medium-high heat until tender and well-browned. See the callout below for my best tips for cooking mushrooms!
How to Cook Mushrooms
No one likes a soggy mushroom! Follow these simple tips to cook perfect sautéed mushrooms every time:
- Don’t crowd the pan. If you do, the mushrooms will steam instead of browning. I recommend using a large cast-iron skillet for this recipe and cooking the mushrooms in two batches.
- Use enough oil. Too little, and the mushrooms will burn. I typically use about 1 tablespoon of oil for 8 ounces of mushrooms in a 10- or 12-inch skillet.
- Don’t stir right away. When you add the mushrooms to the skillet, let them cook without stirring for the first two minutes. This sustained contact with the pan will promote browning. As you continue cooking, stir only occasionally.
While you sauté the mushrooms, cook the pasta until al dente. Before you drain it, reserve 1 cup of the starchy cooking water. It’s a key ingredient in the mushroom pasta sauce!
Next, build the flavorful sauce. In the empty pasta pot, sauté the shallots in the butter until they soften. Add the rosemary and garlic. Then, stir in the mustard and wine. Let the wine cook down for 30 seconds.
Add the pasta, Parmesan, and 1/4 cup of the reserved pasta water to the skillet, adding more pasta water as needed to lightly coat the pasta. Lastly, stir in the lemon juice and mushrooms and season to taste.
Finish the mushroom pasta with a shower of fresh parsley and more Parmesan cheese.
More Favorite Pasta Recipes
If you love this mushroom pasta, try one of these easy pasta recipes next:
- 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
- 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.