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Wild Mushroom Pasta is a super easy weeknight meal the whole family will love, rich, savory, and made with just a few ingredients.
We are all on a huge mushroom kick in our family right now. It feels like I can’t buy enough every week at the farmers market! Gemma and Chloe eat them by the handful. I’m not complaining — I love that they love mushrooms as much as I do!
Mushrooms are incredible because there are so many different varieties so it’s really fun to try different recipes with them. We love the classic white button mushrooms, of course, but venturing out and experimenting with different wild mushrooms like maiitake or enoki has been super fun with the the kids! Since we’ve been testing out so many kinds, I wanted to come up with a simple recipe using them, SO Wild Mushroom Pasta it is!
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When I say this Wild Mushroom Pasta is simple, I’m not exaggerating. There are only a few ingredients and it takes barely any time to whip together, which makes it great for a quick weeknight vegetarian meal for you and your family.
There are a lot of other delicious recipes using mushrooms on my site like Air Fryer Wild Mushrooms (which come put super crispy and delicious) and these cheesy delicious Shroom Burgers. We can’t get enough. I also love putting mushrooms in soups. Try my Asian Chicken Soup or Vegetarian Pho if you’re looking for something to warm you up! My Shiitake Veggie Stir Fry is also so so good. Can you tell I’m a big mushroom fan??
Let me know if you try this Wild Mushroom Pasta recipe! Tag me on social media. I’m @weelicious 🙂
Wild Mushroom Pasta
Ingredients
- 3 tablespoons unsalted butter
- 1 pound wild mushrooms (shiitake, king trumpet, maiitake, cremini, oyster, etc), sliced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 pound pasta
- 1 tablespoon olive oil
- 1/4 cup parmesan cheese, shredded
- 2 tablespoons chives, chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta (I used penne) according to package directions (for al dente cook 1-2 minutes less than than package directions).
- Heat a large saute pan over medium heat and melt the butter. Add the mushrooms and saute for 5 minutes or until starting to turn golden.
- Add garlic and continue to cook one minute.
- Drain water off pasta (reserving 1/4 cup pasta water). Return the pasta to the large pot and toss with reserved pasta water and olive oil.
- Add mushrooms to the pasta stirring to combine and place in a large serving dish.
- Top with chives and parmesan.
Hi Catherine, I saw you make this for your family on IG and since I love mushrooms, I wanted to try it as well. I made this tonight and it was delish, but wanted to let you know that there is no instruction on when to add the butter to the dish. I did it after I cooked the mushroom and garlic which was just fine. Thanks for all the great recipes! I make a lot of them. Stay well! Hugs to your sweet family.
Hi Donna! So happy you loved it! And thank you for flagging that — the butter goes in the pan first, then you sauté the mushrooms and garlic in it. But honestly, the way you did it is great too! I’m updating the recipe card now! Thanks so much for taking the time to let me know.