This mushroom pasta recipe is all about the creamy sauce and just letting the ’shrooms do their big savory umami thing. For the most robust flavor, use a variety of mushrooms like feathery maitakes, meaty oyster mushrooms, and woodsy shiitakes. Crimini mushrooms (a.k.a. baby bellas) or even larger portobello mushrooms can stand in too, though they can be a bit one-note. Their less-mature siblings, white button mushrooms, simply won’t deliver the intensity of flavor you’re looking for here.
Ingredients
4 servings
4
1
2
1
½
⅓
2
½
Preparation
-
Step 1
Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
Step 2
Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
Step 4
Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. 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.
Step 5
Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
Step 6
Divide pasta among bowls and top with more Parmesan.