Creamy Mushroom Pasta
Sautéed shallot, garlic, and oyster mushrooms are combined with mascarpone cheese and grated parmigiano-reggiano cheese to create a flavorful and creamy mushroom pasta! Fresh lemon zest and chives add brightness and a pop of color. If you're looking for an elegant 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, please see the recipe note section.
Ingredients
- 1 lb (16 oz) oyster mushrooms, cleaned and trimmed see instructions
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium shallots finely chopped
- 3 large garlic cloves finely chopped
- ¾ lb (12 oz) orecchiette (or fusilli) pasta
- ½ cup (4 oz) mascarpone cheese
- ½ cup (2¼ ounces) finely grated parmigiano-reggiano cheese plus more for serving
- 2 teaspoons lemon zest from ½ lemon
- ¼ cup finely sliced chives, divided
- kosher salt
- freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and season generously with salt.
- Wipe the oyster mushrooms with a paper towel as needed to remove any dirt (avoid rinsing). Trim away the tough central core where the mushrooms cluster together and discard; you only want the tender caps and stems. Coarsely chop the mushrooms—try to keep pieces no larger than ½ inch in size—and set aside.
- In a large (12-inch) sauté pan, heat the olive oil and butter over medium heat. Note: Using a wide, large pan is essential, as the pasta will be finished directly in the sauce.Add the shallots and a generous pinch of salt. Cook, stirring frequently, until very soft but not browned, 4 to 6 minutes. Add the garlic and cook until fragrant, stirring constantly, 1 to 2 minutes.
- Add the chopped oyster mushrooms and toss to coat. Spread the mixture evenly across the pan and cook, stirring infrequently to allow the mushrooms to gain color, about 6 to 8 minutes. The mushrooms will appear dry at first but will release moisture as they cook down. Season with salt and plenty of freshly ground black pepper. Keep the mixture over low heat.
- Boil the pasta until just shy of al dente. Reserve 2 cups of the starchy cooking water, then transfer the pasta directly into the sauté pan using a spider or strainer.
- Increase the heat to medium-low. Add the mascarpone cheese and a generous splash of reserved pasta water, and gently toss. As the mascarpone begins to melt, add the grated Parmigiano-Reggiano in small handfuls, stirring constantly. The goal is to "marry" the sauce to the pasta, creating a smooth, silky sauce. If the sauce tightens, add another splash of pasta water as needed.
- 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.
- Remove from the heat. Fold in the lemon zest and 2 tablespoons of chives. Season to taste with salt and another generous grind or two of fresh black pepper. Serve immediately, garnishing each bowl with the remaining chives (or chive blossoms, if available). Serve with additional grated cheese on the side.
If You Can't Find Oyster Mushrooms:
- Oyster mushrooms can be substituted with a combination of other wild and cremini (baby bella) mushrooms in a pinch.
Serving: 1serving, Calories: 668kcal, Carbohydrates: 75g, Protein: 28g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 517mg, Potassium: 746mg, Fiber: 6g, Sugar: 5g, Vitamin A: 776IU, Vitamin C: 3mg, Calcium: 422mg, Iron: 3mg