Our easy mushroom pasta is made with mushrooms — a variety of mushrooms work — cooked in olive oil, butter, garlic, herbs, and a bit of lemon for bright, fresh flavor. For a really spectacular pasta, try wild foraged mushrooms like morel mushrooms or chanterelle mushrooms. There’s no cream in this recipe. If you would like to add some, add a splash at the end of cooking (when you add the pasta).
8 ounces pasta like spaghetti, pappardelle or linguini
10 ounces mushrooms such as cremini, shiitake or Portobello (about 3 cups chopped or sliced)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 garlic clove, minced
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 tablespoon fresh grated lemon zest
1/4 cup shredded parmesan cheese, plus more for serving
Juice of half a lemon
Salt and fresh ground black pepper
Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
Bring a large pot of water to a boil. Add 1/2 tablespoon of salt and the pasta.
Cook, stirring once or twice, for 1 minute less than the suggested cooking time on the package. The pasta will finish cooking when making the sauce. Reserve 1/2 cup of the pasta cooking water then drain pasta.
Heat olive oil in a large, wide skillet over medium heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.
To the mushrooms, add the butter, garlic, thyme, lemon zest, and 1/4 teaspoon of salt. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes.
Turn the heat to low and add the drained pasta, 1/4 cup parmesan, and 1/4 cup of the reserved pasta water. Use tongs to toss the pasta, cheese, and mushrooms around the pan for one minute.
If the pasta looks dry, add a splash more pasta water. If it seems wet, don’t worry, the pasta absorbs some the extra moisture as it cools.
Taste then adjust seasoning with salt and/or pepper. Stir in the lemon juice. Serve with parmesan and fresh ground black pepper on top.