Wild Mushroom Pasta (4 servings)

Prep Time: 10 mins Cook Time: 20 mins

egg free

nut free


  • 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


1. 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). 

2. Heat a large saute pan over medium heat and saute the mushrooms for 5 minutes or until starting to turn golden.

3. Add garlic and continue to cook one minute. 

4. 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. 

5. Add mushrooms to the pasta stirring to combine and place in a large serving dish. 

6. Top with chives and parmesan.