![A bowl of spaghetti tangles with various types of mushrooms and topped with shredded Parmesan and chopped herbs.](https://cdn.statically.io/img/assets.bonappetit.com/photos/5d4ddd602c815a00080f9771/1:1/w_2560%2Cc_limit/BA-0919-Creamy-Pasta-Crispy-Mushroom-Playbook.jpg)
This mushroom pasta recipe is all about the creamy sauce and just letting the ’shrooms do their big savory umami thing. For the most robust flavor, use a variety of mushrooms like feathery maitakes, meaty oyster mushrooms, and woodsy shiitakes. Crimini mushrooms (a.k.a. baby bellas) or even larger portobello mushrooms can stand in too, though they can be a bit one-note. Their less-mature siblings, white button mushrooms, simply won’t deliver the intensity of flavor you’re looking for here.
Searing the mushrooms over medium-high heat intensifies their flavor, so don’t rush this step. Make sure the pieces have space to breathe in the pan, allowing the steam to cook off and those crispy brown bits to develop; waiting to salt them until you remove them from the pan also helps.
Be sure to pull the pasta from the (very well-salted) boiling water when it’s still slightly undercooked—it’ll finish cooking in the creamy mushroom sauce. And remember to set aside some of the pasta cooking water, which is the key to bringing that sauce together.
Garnish the dish with red pepper flakes and extra Parmesan cheese if you like, and serve with a big salad.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
4
1
2
1
½
⅓
2
½
Preparation
Step 1
Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
Step 2
Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
Step 4
Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
Step 5
Remove 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.
Step 6
Divide pasta among bowls and top with more Parmesan.
Editor's note: This recipe was originally printed in our September 2019 issue. Head this way for more of our best mushroom recipes →
Leave a Review
Reviews (309)
Back to TopThis recipe is a keeper. I agree that following the measurements would have made it bland. I added extra shallots, cream, mushrooms (I used Shitakes), reserved water, and butter, and it was delicious! I agree it can be served as a pleasant side dish or main course. I meant to fry some breaded, thin-cut veal cutlets to serve with it, but I was too tired. And I am glad I didn't because it allowed me a second serving of this dish. My family and I enjoyed it and look forward to preparing it again!
Gen's Kitchen
Long Island, NY
4/2/2024
This was very disappointing. Dull, flavorless. No depth at all. It sounded so great. I will be adding to make it interesting, hopefully.
Anonymous
2/22/2024
Definitely wanted more salt but loved this! Agree with others, could be main course or a side dish. Adding to my saved recipes for sure!
Victoria
Lake Saint Louis, MO
2/21/2024
Reminds me of a pasta dish my friend who later became a chef made in college. As noted by other posters- adaptable.
Anonymous
2/18/2024
For those who say bland- season as you like! This is a “to taste” kind of recipe in my opinion and maybe better for more experienced cooks? I’ve made this a few times before and it’s a perfect recipe, because it’s very adaptable! I made two batches, one mushroom, one sausage. Substituted garlic for shallot because that’s what I had on hand. And it was just fine. Upped the parm and pepper and salt, just keep adding what you think it needs. A VERY adaptable recipe. Love it a lot and a perfect winter cozy pasta. I did not have fresh parsley on hand so I shook some dry at the end. Delicious and 5 stars!!
Genie Gleeson
Los Angeles
1/6/2024
Made this for the 2nd time and loved it as much as the first. I used about 1.5 lbs muchrooms this time, with a pound of oyster mushrooms, because they are my favorite. The rest were just labeled "mushroom" at the Asian market. The recipe needs a lot more salt than is called for, and in my case, I sprinkled on additional spicy seasoned salt and extra ground pepper. A dash or 2 of vinegar might brighten up the flavor more for those who thought it bland.
Heather
Bristol, CT
7/19/2023
Just couldn't be any better!
James Johnson
Palm Harbor Florida
6/30/2023