About the Recipe
Mushroom lovers, rejoice! This mushroom pasta recipe is all about the creamy sauce and letting the shrooms shine with their big, savory umami flavor. And to really amp up that flavor, it's best to use a variety of mushrooms - from feathery maitakes to meaty oyster and woodsy shiitakes. The combination of these different types of mushrooms creates a depth of flavor that is truly unbeatable.
While crimini mushrooms (also known as baby bellas) or even larger portobello mushrooms can be used in this recipe, they tend to have a more one-note taste compared to the other varieties mentioned. If you're looking for an intense and complex taste experience, it's best to mix things up with different kinds of mushrooms. In fact, using just plain white button mushrooms won't deliver the robustness you're after here.
Searing mushrooms over medium-high heat is an excellent way to intensify their flavor. If you want to make the most of your mushrooms, you should take the time to sear them properly. Rushing this step will only result in lackluster flavor.
To get started, make sure that the pieces have enough space to breathe in the pan. This allows steam to cook off and those crispy brown bits to develop, which adds depth and complexity to your dish. Waiting until after you remove them from the pan before adding salt also helps ensure that they retain their texture and don’t become too soggy.
Once you’ve got everything set up, it’s time to start cooking! Begin by heating some oil that has a high smoke point, such as avocado oil, in your pan over medium-high heat. Add the mushrooms and let them cook undisturbed for a few minutes until golden brown on one side.
Garnish and enhance the look and flavor of your dish by adding a sprinkle of red pepper flakes and some extra Parmesan cheese. Not only do they add an extra layer of texture, but they also give a pop of color that can make any plate look more appetizing.
Adding red pepper flakes not only adds heat but also brings out the flavors in a dish. It's perfect for those who love their food with a kick! And if you're worried about it being too spicy, start off with a little sprinkle and work your way up.
- 4 Tablespoons Avocado Oil
- 1 pound Mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
- To Taste Kosher Salt
- 2 Shallots, medium-sized, finely chopped
- 2 Tablespoons Garlic, minced
- 1 pound Spaghetti, Fettuccine, or Linguine
- ½ Cup Heavy Cream
- ⅓ Cup Parsley, finely chopped
- ½ Lemon, zested and juiced
- 2 Tablespoons Unsalted Butter, cut into pieces
- ½ oz. Parmesan, finely grated (about ½ cup), plus more for serving
- To Taste Freshly Ground Black Pepper
1) Heat 2 Tablespoons oil in a Dutch oven or other large pot over medium-high.
2) Cook half of the mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp about 3 minutes.
3) Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more.
4) Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with the remaining 2 Tablespoons oil and mushrooms and more salt.
5) Reduce heat to medium-low and return all mushrooms to the pot. Add shallots and garlic and cook, stirring often, until shallots are translucent and softened, and the garlic is fragrant - about 2-3 minutes.
6) Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minutes less than the package directions).
7) Using tongs, transfer pasta to pot with mushrooms and add cream and 1 Cup of pasta cooking liquid.
8) Increase heat to medium, bring to a simmer, and cook, constantly tossing, until pasta is al dente and liquid is slightly thickened - about 3 minutes.
9) Remove the 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.
10) Divide pasta among bowls and top with more Parmesan