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Mushroom Pasta

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Mushroom pasta is a comforting, flavour-packed dish that celebrates the earthy richness of mushrooms. Perfect for quick weeknight dinners or special occasions, this versatile recipe offers a creamy or garlic-infused sauce, depending on your preference.

Ingredients

Pasta (e.g., pappardelle, fettuccine, or spaghetti)

Mixed mushrooms (such as cremini, shiitake, or oyster), sliced

Olive oil

Unsalted butter

Garlic cloves, minced

Shallots, finely chopped

Fresh thyme or rosemary

Dry white wine or vegetable broth

Parmesan cheese, grated

Fresh lemon juice

Salt and freshly ground black pepper

Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  2. In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and cook without stirring for 3–5 minutes until browned on one side. Stir and cook for another 3–5 minutes until golden brown.
  3. Reduce heat to medium. Add butter, minced garlic, chopped shallots, and fresh herbs to the skillet. Sauté for 2–3 minutes until fragrant.
  4. Pour in the white wine or vegetable broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes until slightly reduced.
  5. Add the cooked pasta to the skillet with the mushroom mixture. Toss to combine, adding reserved pasta water a little at a time to achieve the desired sauce consistency.
  6. Stir in grated Parmesan cheese and a squeeze of fresh lemon juice. Season with salt and pepper to taste.
  7. Garnish with chopped fresh parsley and additional Parmesan if desired. Serve immediately.

Notes

  • For a creamy version, add ½ cup of heavy cream or crème fraîche along with the Parmesan.
  • To make it vegan, use plant-based butter and omit the Parmesan or substitute with nutritional yeast.
  • To add protein, try incorporating grilled chicken, shrimp, or tofu.
  • If you like a spicy kick, add a pinch of red pepper flakes when sautéing the garlic and shallots.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce.

Nutrition

Find it online: http://recipesbyjanet.com/mushroom-pasta/