Mushroom Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the pasta and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter foams.

Add the chopped onion and cook, stirring, until translucent and beginning to brown at the edges, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, careful not to burn.

Add the sliced mushrooms in an even layer. Let them cook undisturbed 3–4 minutes to develop color, then stir and continue cooking another 3–4 minutes until golden and any liquid has mostly evaporated.

Season mushrooms with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon dried thyme (or 1 tsp fresh thyme leaves). Stir to combine.

If using, pour 1 tablespoon dry white wine into the skillet to deglaze, scraping up any browned bits. Let wine reduce by half, about 1–2 minutes.

Add 1 cup stock and bring to a gentle simmer. Let reduce slightly for 2–3 minutes to concentrate flavor.

Lower heat to medium-low and stir in 1 cup light cream. Simmer gently until sauce thickens slightly, 3–5 minutes. Do not boil vigorously; maintain a gentle simmer.

Gradually stir in 1 cup finely grated Parmesan until melted and smooth. If sauce appears too thick, add reserved pasta water 2 tablespoons at a time to reach a silky consistency.

Return drained pasta to the pot or a large bowl. Add the mushroom cream sauce and toss to coat. If needed, add remaining reserved pasta water (up to 1/2 cup) to loosen the sauce so it clings to the pasta.

Stir in 1 tablespoon cold cubed butter and 2 tablespoons chopped parsley for gloss and freshness. Add 1 teaspoon lemon juice to brighten flavors and adjust seasoning with salt and pepper to taste.

Divide pasta among plates. Drizzle each portion with about 1 teaspoon truffle oil (use more sparingly if very strong) and sprinkle extra grated Parmesan.

Serve immediately. Optional: garnish with additional parsley and a few grinds of fresh black pepper.