This creamy mushroom pasta is weeknight dinner gold: deeply browned mushrooms, a silky Parmesan-laced sauce, and just enough lemon to keep everything bright. The key isn’t drowning the mushrooms in cream—it’s giving them a proper sear first.
A mix of shiitake, maitake, oyster, or crimini mushrooms brings layered texture and flavor, though even a single variety works if you give it enough time and space in the pan. The result is a glossy mushroom pasta that’s rich but balanced, savory but bright—and far more dynamic than its short ingredient list suggests.
Tips for making mushroom pasta
How do I get the mushrooms crispy?
Cook them in batches over medium-high heat and resist the urge to stir right away. Giving them space—and time undisturbed—lets their moisture cook off so the edges brown properly. Salt after they come out of the pan for the best flavor and texture.
Why are my mushrooms steaming instead of browning?
They’re likely overcrowded. If the pan looks full, it is too full.
Do I really need mixed mushrooms?
Not strictly, but variety adds complexity. Shiitakes bring intensity, oysters add tenderness, maitakes get frilly and crisp, and criminis provide backbone. If using one type, choose crimini or shiitake over white button for a deeper flavor.
Why transfer the pasta into the sauce?
Transferring the pasta while still very al dente allows it to absorb the lemony cream sauce as it finishes cooking. A splash of pasta water emulsifies the mixture, creating a glossy, cohesive finish rather than a separated cream sauce.
Can this be made ahead?
This mushroom pasta is best right away, when the mushrooms are still crisp. If reheating, add a splash of water or cream to loosen the sauce and warm gently—high heat can dull the brightness and overthicken the sauce.
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What you’ll need
Staub Enameled Cast Iron Round Dutch Oven 7-Qt.
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Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
1
4
1
2
½
½
⅓
2
Need to make a substitution?
Preparation
Step 1
Cook 1 lb. spaghetti or bucatini in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
Step 2
Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add half of 1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces, in a single layer and cook, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Toss and continue to cook, tossing occasionally, until brown and crisp all over, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with kosher salt. Repeat with remaining mushrooms and 2 Tbsp. extra-virgin olive oil and more salt.
Step 3
Reduce heat to medium-low and return all of the mushrooms to pot. Add 2 medium shallots, finely chopped, and cook, stirring often, until translucent and softened, about 2 minutes.
Step 4
Using tongs, transfer pasta to pot with mushrooms and add ½ cup heavy cream and 1 cup pasta cooking liquid. Increase heat to medium and bring to a simmer. Cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
Step 5
Remove pot from heat. Add zest and juice of ½ lemon, ½ oz. Parmesan, finely grated (about ½ cup), ⅓ cup finely chopped parsley, and 2 Tbsp. unsalted butter, cut into pieces, tossing to combine. Season generously with freshly ground pepper; taste and season with more salt if needed.
Step 6
Divide pasta among bowls and top with more Parmesan.
Editor's note: This recipe was first printed in our September 2019 issue as “Creamy Pasta With Crispy Mushrooms”; it has been updated for style. Head this way for more of our best mushroom recipes →