Name: Mushroom Pasta with Lemon and Herbs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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, about 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)

Ingredients

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, about 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)

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of salt, and several grinds of black pepper. Cook, stirring occasionally, for 5 to 8 minutes until the mushrooms are soft and browned. Remove them from the skillet and set aside. Add the remaining 1 tablespoon olive oil and repeat with the remaining mushrooms.

Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and toss with a drizzle of olive oil to prevent sticking.

Step 3: Let the pasta pot cool slightly and return it to the stove over medium heat. Add the butter and cook until melted. Stir in the chopped shallots and the remaining ¼ teaspoon salt. Cook, stirring, for 3 to 5 minutes until translucent. Add the rosemary and grated garlic.

Step 4: Pour in the white wine and Dijon mustard, cooking for about 30 seconds until the wine reduces slightly. Add the cooked pasta, grated cheese, and ¼ cup of the reserved pasta water. Toss everything together, adding more pasta water as needed to lightly coat the pasta.

Step 5: Stir in the fresh lemon juice, then gently fold in the sautéed mushrooms. Garnish with chopped parsley and season to taste with additional salt and pepper. Serve immediately with extra grated cheese on the side.

Tips & Variations

For a richer flavor, try using a mix of wild mushrooms like shiitake, cremini, and oyster.

If you prefer a creamier sauce, add a splash of heavy cream after adding the wine.

Swap the white wine for vegetable broth if you want a non-alcoholic option.

Use fresh thyme for a more subtle herb flavor or rosemary for a stronger aroma.

FAQs

Can I use other types of pasta for this recipe?

Yes, any wide, flat pasta like fettuccine or tagliatelle works well as it holds the sauce nicely. Adjust cooking times according to package instructions.

How do I get mushrooms to brown properly without steaming?

Make sure your skillet is hot and avoid overcrowding the pan. Cook mushrooms in batches to ensure they release moisture and brown instead of steaming.