Forest Floor Wild Mushroom Pasta (Print)

Pasta with wild mushrooms and herbs in a delicate garlic sauce, finished with fresh zest and Parmesan.

# Ingredients:

→ Pasta Components

01 - 14 oz fettuccine or tagliatelle
02 - 1 tbsp olive oil
03 - Salt, for pasta water

→ Mushroom Medley

04 - 10 oz mixed wild mushrooms (e.g., chanterelles, porcini, morels, shiitake), cleaned and sliced
05 - 2 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 2 shallots, finely chopped
08 - 3 cloves garlic, minced
09 - 1 sprig fresh thyme, leaves only
10 - 1 sprig fresh rosemary, finely chopped
11 - Salt and freshly ground black pepper, to taste

→ Sauce and Garnish

12 - ⅓ cup plus 1 tbsp dry white wine
13 - ½ cup vegetable broth
14 - ¼ cup heavy cream (optional)
15 - 2 tbsp flat-leaf parsley, chopped
16 - Zest of ½ lemon
17 - Freshly grated Parmesan cheese, for serving (optional)

# Directions:

01 - Boil a large pot of generously salted water. Cook fettuccine until al dente, following package directions. Reserve ½ cup of pasta water, then drain. Toss the drained pasta with 1 tbsp olive oil and set aside.
02 - In a large skillet over medium heat, melt 2 tbsp butter with 2 tbsp olive oil. Add the finely chopped shallots and cook until translucent, approximately 2 minutes.
03 - Add minced garlic, thyme leaves, and chopped rosemary to the skillet. Stir constantly for 30 seconds until fragrant.
04 - Introduce the mixed sliced mushrooms to the skillet. Sauté, stirring occasionally, until they are golden brown and their released liquid has evaporated, about 7-8 minutes.
05 - Season the mushrooms with salt and pepper. Pour in the white wine and allow it to simmer until the liquid has mostly evaporated, approximately 2 minutes.
06 - Add the vegetable broth. If using, incorporate the heavy cream. Simmer the mixture for 2-3 minutes until it has slightly thickened.
07 - Add the cooked fettuccine to the skillet with the mushroom sauce. Toss gently to ensure the pasta is evenly coated. If needed, add splashes of the reserved pasta water to achieve a silken sauce consistency.
08 - Stir in the chopped parsley and lemon zest. Taste and adjust seasoning as necessary.
09 - Serve the pasta immediately. Garnish with freshly grated Parmesan cheese, if desired.

# Expert Tips:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses simple techniques that create complex flavors
  • Easily adaptable for vegan or gluten free diets
  • Impressive enough for guests but simple enough for weeknights
02 -
  • This dish showcases mushrooms at their best with minimal competition from other ingredients
  • Each variety of wild mushroom contributes unique flavors and textures
  • The recipe is vegetarian but offers incredible umami depth typically associated with meat dishes
  • Leftovers taste even better the next day as flavors meld overnight
03 -
  • Always cook mushrooms in batches if your pan isn't large enough. Overcrowding creates steam instead of caramelization, robbing you of flavor. I learned this the hard way after serving pale, watery mushroom pasta to dinner guests years ago. Now I use my largest skillet and give those mushrooms plenty of breathing room.

Back