Mushroom Garlic Pasta

Wild mushrooms, duck fat, garlic and fresh herbs combine for a hearty pasta dish.

Fresh mushrooms, herbs and pasta in a butter, white wine sauce with a splash of lemon. Delicious!

This simple mushroom sauce has become a go to preparation for me and has been adapted to many uses. I’ve transformed it into wonderful mushroom gravies by making it saucier. It has topped mashed potatoes, veggie sides, pastas, toasts, grilled pork tenderloin, chicken and so many other dishes.

It’s easy to make as a vegetarian or vegan dish or swap the butter for duck fat for a rich, dairy free option.

This was one of the first recipes I tried when I discovered gourmet mushrooms. Adapted from this Mushroom Pasta Recipe from Love and Lemons, it’s an easy one to adapt to all our family’s dietary restrictions. Make it vegetarian, gluten free or dairy free. So many possibilities.

Mushroom Garlic Pasta

Ingredients

• 4 oz pasta (your favorite shape)

• 4 tbsp butter or olive oil , divided

• 1 shallot, finely chopped

• 8 oz wild mushrooms, sliced or torn into bite size pieces

• 3 cloves garlic, minced

• 1/2 tsp dijon mustard

• 1 Tbsp whole grain mustard

• 1/2 tsp red pepper flakes

• 1 large sprig fresh thyme

• 1/4 cup dry white wine

• 1/2 tsp lemon juice + zest of 1/2 lemon

• 1/2 cup freshly grated parmesan or vegan parmesan

• 2 tbsp fresh parsley, chopped

• Salt & pepper, to taste

Instructions

1. Salt your water like the ocean
Bring a large pot of salted water to a boil and cook pasta until perfectly al dente.

2. Get your mise en place ready
Chop, slice, measure. Once the pan is hot, things move fast.

3. Build the foundation
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add shallot and mushrooms—then leave them alone for a minute. Let them sear.

Stir occasionally until the mushrooms release their moisture, then keep going until that liquid cooks off and everything turns golden, browned, and deeply fragrant.
→ About 8–10 minutes.

4. Layer in flavor
Add the remaining butter, garlic, and mustard. Stir for about a minute—just until the garlic wakes up.

5. Deglaze
Pour in the white wine, lemon juice, and zest. Let it bubble and reduce slightly, pulling up all that flavor from the pan.

6. Kill the heat, finish strong
Take the pan off heat. Stir in parmesan and parsley.

7. Bring it together
Before draining your pasta, grab a splash of that starchy water.
Toss pasta into the hot pan and mix everything together, adding a little pasta water to loosen and emulsify the sauce.

8. Taste. Adjust. Serve immediately
Salt, pepper, done.

Tips

• Don’t rush the mushrooms. Browning = flavor.

• Crowding the pan is the enemy—cook in batches if needed.

• Pasta water makeis liquid gold.

• Great mushrooms make this dish.

Make It Yours

• Swap in Lion’s Mane for a meaty texture

• Swap duck fat for butter

• Add a soft-poached egg

• Try it with Banza chickpea pasta for more plant based protein

• Finish with chili oil

• Toss in greens at the end

Serving Vibe

Serve in a warm bowl with extra herbs and parmesan.