Sautéed shallot, garlic, and oyster mushrooms are combined with mascarpone cheese and grated Parmesan cheese to create a flavorful and creamy mushroom pasta! A touch of lemon zest and chives add brightness and a pop of color. If you're looking for an elegant, yet hearty pasta recipe that can be whipped up on a busy weeknight or special occasion, this dish is for you. For mushroom and other ingredient substitution ideas, see the recipe notes below.
2 large shallots (125g) finely chopped (roughly ¾ cup)
3large garlic cloves (20g) finely chopped
1lb (16 oz) oyster mushroomscaps trimmed from stem and roughly chopped
¾lb (12 oz) orecchiette pasta fusilli or gnocchi work well here too
4 ounces (115g) mascarpone cheese
½cup (2¼ ounces)finely grated parmesan (parmigiano-reggiano) cheeseplus more for serving
2teaspoonslemon zest from ½ lemon
freshly ground black pepper
finely sliced chivesfor garnishing
Instructions
Bring a large pot of salted water to a boil.
Heat the olive oil and butter in a large (12-inch diameter) cast-iron skillet over medium heat until melted and lightly bubbling. Add the shallots and a generous pinch of salt and cook, stirring often, until softened but not browned, 4 to 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
Add the mushrooms and toss in the shallot and garlic mixture. Spread evenly across the surface of the skillet. Cook the mushrooms - stirring infrequently - until lightly caramelized, about 4 to 5 minutes. Season to taste with salt. Keep warm.
Boil the orecchiette pasta according to the package instructions until al dente. Reserve at least1 cup (240 mL) of starchy cooking water.
Drain the pasta and transfer directly to the skillet along with a generous splash of pasta water. Add the mascarpone cheese and toss to combine, adding the parmesan cheese in handfuls until the pasta is evenly coated and creamy. The sauce should cling to the pasta. If the pasta is too thick, add a small splash of cooking water as needed. Add the lemon zest and stir to combine. Season to taste with salt and lots of freshly ground black pepper.
Serve the pasta and garnish with a generous sprinkling of sliced chives. Finish with more grated parmesan cheese.
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If You Can't Find Oyster Mushrooms:
The oyster mushrooms can be substituted with a combination of wild and cremini (baby bella) mushrooms. For an additional burst of umami flavor, rehydrate a small handful of dried porcini mushrooms in boiling hot water; drain and finely chop. After sautéing the fresh mushrooms, add to the skillet and toss to combine.