Wild Mushroom Pasta Recipe

Boil pasta

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

Prepare mushrooms

If not already done, clean mushrooms by brushing or wiping with a damp cloth; avoid soaking. Slice larger specimens and tear delicate ones so pieces are roughly uniform, about 1/2-inch thick.

Heat skillet

In a large wide skillet or sauté pan over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter. Allow butter to melt and foam but not burn; the oil raises the smoke point.

Sear mushrooms

Add the mushrooms in a single layer (do not overcrowd; sauté in batches if necessary). Cook without stirring for 2–3 minutes to develop color, then stir and continue cooking another 3–4 minutes until mushrooms are golden brown and most moisture has evaporated.

Aromatics

Reduce heat to medium. Push mushrooms to the side, add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic, thyme, and optional rosemary; cook 30–45 seconds until fragrant, stirring with the mushrooms.

Deglaze

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 1–2 minutes.

Add stock and cream

Add 1/2 cup stock and simmer 2 minutes. Stir in 1/2 cup heavy cream and bring to a gentle simmer. Cook until sauce slightly thickens, 2–3 minutes. Stir in lemon zest and juice. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Combine pasta and sauce

Add the drained pasta to the skillet with the mushroom cream sauce. Toss to combine over low heat. If the sauce seems tight, add reserved pasta cooking water a few tablespoons at a time until you reach a silky consistency (use up to 1/2 cup).

Emulsify and enrich

Stir in 3/4 cup grated Parmesan and 1 tablespoon unsalted butter off the heat, tossing until the cheese melts and the sauce emulsifies, coating the pasta. Taste and adjust seasoning with more salt and pepper if needed.

Garnish and serve

Divide pasta among warm bowls. Finish with chopped parsley, a light drizzle of optional truffle oil, and extra grated Parmesan at the table. Serve immediately.