Active Time
25 minutes
Total Time
25 minutes
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.
Searing the mushrooms over medium-high heat intensifies their flavor, so don’t rush this step. Make sure the pieces have space to breathe in the pan, allowing the steam to cook off and those crispy brown bits to develop; waiting to salt them until you remove them from the pan also helps.
Be sure to pull the pasta from the (very well-salted) boiling water when it’s still slightly undercooked—it’ll finish cooking in the creamy mushroom sauce. And remember to set aside some of the pasta cooking water, which is the key to bringing that sauce together.
Garnish the dish with red pepper flakes and extra Parmesan cheese if you like, and serve with a big salad.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Microplane
$18 At Amazon
Slotted Spoon
$11 At Amazon
Large Pot
$55 $48 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Tongs
$21 At Amazon
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.
Editor's note: This recipe was originally printed in our September 2019 issue. Head this way for more of our best mushroom recipes →
Leave a Review
Reviews (309)
Back to TopThis recipe is a keeper. I agree that following the measurements would have made it bland. I added extra shallots, cream, mushrooms (I used Shitakes), reserved water, and butter, and it was delicious! I agree it can be served as a pleasant side dish or main course. I meant to fry some breaded, thin-cut veal cutlets to serve with it, but I was too tired. And I am glad I didn't because it allowed me a second serving of this dish. My family and I enjoyed it and look forward to preparing it again!
Gen's Kitchen
Long Island, NY
4/2/2024
This was very disappointing. Dull, flavorless. No depth at all. It sounded so great. I will be adding to make it interesting, hopefully.
Anonymous
2/22/2024
Definitely wanted more salt but loved this! Agree with others, could be main course or a side dish. Adding to my saved recipes for sure!
Victoria
Lake Saint Louis, MO
2/21/2024
Reminds me of a pasta dish my friend who later became a chef made in college. As noted by other posters- adaptable.
Anonymous
2/18/2024
For those who say bland- season as you like! This is a “to taste” kind of recipe in my opinion and maybe better for more experienced cooks? I’ve made this a few times before and it’s a perfect recipe, because it’s very adaptable! I made two batches, one mushroom, one sausage. Substituted garlic for shallot because that’s what I had on hand. And it was just fine. Upped the parm and pepper and salt, just keep adding what you think it needs. A VERY adaptable recipe. Love it a lot and a perfect winter cozy pasta. I did not have fresh parsley on hand so I shook some dry at the end. Delicious and 5 stars!!
Genie Gleeson
Los Angeles
1/6/2024
Made this for the 2nd time and loved it as much as the first. I used about 1.5 lbs muchrooms this time, with a pound of oyster mushrooms, because they are my favorite. The rest were just labeled "mushroom" at the Asian market. The recipe needs a lot more salt than is called for, and in my case, I sprinkled on additional spicy seasoned salt and extra ground pepper. A dash or 2 of vinegar might brighten up the flavor more for those who thought it bland.
Heather
Bristol, CT
7/19/2023
Just couldn't be any better!
James Johnson
Palm Harbor Florida
6/30/2023
Wow this was REALLY yummy. We loved it, and so did our kids who are 10 & 5! Very light but complex and bright, so delicious and going to make this all the time from now on!
Anonymous
Penfield ny
6/25/2023
Where are the nutrition facts?
Brigida Sullivan
6/13/2023
I made and ate this pasta dish this afternoon. I loved it. A simple dish made more complex with the lovely shallot background and the slight and bright taste of lemon. Delicious. I used a fresh, frozen (as opposed to dried) fettuccine from Wildgrain. A very short cook. I think this could easily be served as a pasta course or a side dish for entertaining as it would be easy to bring together at the last minute. I will see how it warms up as a leftover. Definitely will make again.
Heidi G
Sarasota . F:
4/17/2023
My whole family loved it. I separated out some of the sauce for my daughter who eats zucchini spirals - no pasta. The rest of us had it just as the recipe dictated. I served lightly buttered green beans with it. The family wants to add this to our "regular" array of dinner dishes. Very happy!
Anonymous
4/16/2023
This was SO good. I have a couple of creamy mushroom pasta recipes, and they are good, but this might be my go-to now. I had only cremini mushrooms on hand--and it was awesome. I'm looking forward to using several kinds of mushrooms when I make it again.
J.J.
San Diego
3/24/2023
Truly enjoyed this made with fresh ravioli. It was wonderful.
Anonymous
3/22/2023
Really enjoyed this recipe! Was skeptical about the lemon juice and zest but it really gave the dish a unique flavor. Made it gluten free by switching out the pasta to Jovial capellini and used the dairy as listed in the recipe but could easily be switched out to plant based butter/parmesan and coconut cream.
subo
West Michigan
3/17/2023
Bland. Totally bland. I added chopped fresh garlic and finished it with some truffle oil and it was *still* bland. That said, when I had leftovers the next day (I couldn't in good conscience just toss all those expensive mushrooms in the trash), I added some butter, more parm and many turns of the pepper grinder and it was pretty decent. The flavors had finally came together. And even though I think the mushrooms would have been better matched with penne or rigatoni, I have to give this recipe credit for introducing me to Bucatini, my new favorite pasta.
Ray Sterling
NYC
3/11/2023