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This mushrooms pasta is a perfect dish for mushroom lovers! Made with three types of mushrooms—oyster, crimini, and shiitake—it delivers a rich, earthy flavor in every bite. The mushrooms are cooked until crisp and golden, then combined with shallots, heavy cream, and Parmesan to create a silky, indulgent sauce. Finished with a touch of lemon juice, parsley, and butter, this pasta is simple yet satisfying. Serve with extra Parmesan for a truly delightful experience.
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Heat 2 tbsp olive oil in a large pot over medium-high heat. Cook half of the mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Toss mushrooms and continue cooking, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Transfer mushrooms to a plate and season with salt.
Repeat with remaining 2 tbsp olive oil, mushrooms, and more salt.
Reduce heat to medium-low and return all mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until soft and ready.
Transfer pasta to the pot with mushrooms and add heavy cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook until pasta is al dente and liquid is thickened, about 3 minutes.
Remove pot from heat. Add lemon juice, parsley, butter, Parmesan, and lots of black pepper. Toss to combine.
Top with more Parmesan when serving.
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Use a mix of oyster, crimini, and shiitake mushrooms for the best flavor, but feel free to substitute with other types of mushrooms if needed.
Save some pasta cooking water to adjust the sauce consistency if it becomes too thick.
Tear the mushrooms into bite-size pieces instead of slicing them for a more rustic texture.
Can I use other types of mushrooms?
Yes, you can substitute with other mushrooms like button or portobello if you prefer.
What can I use instead of heavy cream?
You can use half-and-half or a plant-based cream alternative for a lighter option.
How do I prevent the mushrooms from becoming soggy?
Cook them in a single layer and avoid overcrowding the pot to ensure they crisp up properly.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the mushrooms and pasta separately and combine them just before serving.
What’s the best way to reheat leftovers?
Reheat gently in a pan with a splash of water or cream to loosen the sauce.
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