Mushroom Pasta Recipe

Method7 steps · about 30 min

1. 1

   Step 1: Have the shallots, garlic, mushrooms and finishing ingredients prepared. Bring a large pot of water seasoned with some kosher salt to a boil. Cook the dry short pasta (8 ounces) according to its package until al dente. Measure out and reserve 1 cup of the starchy cooking water, then drain the pasta and keep it separate from the reserved cup.

   Uses 8 ounces dry short pasta, such as penne, rigatoni or Toscani · Water, enough to boil the pasta according to its package · Kosher salt for the pasta water and mushrooms, to taste

2. 2

   Step 2: While the pasta cooks, heat the ⅓ cup olive oil and tablespoon butter (1 tablespoon) in a large skillet over medium-high heat. Add the minced shallots (2) and garlic (5) and toss regularly for 2–3 minutes, checking from 2 minutes and adjusting the heat so the garlic does not burn.

   Check shallots and garlic · 2 minUses ⅓ cup extra virgin olive oil for the aromatics · 1 tablespoon butter · 2 shallots, minced · 5 garlic cloves, minced

3. 3

   Step 3: Add all three prepared mushroom varieties to the aromatic skillet from step 2. Toss for about 2 minutes, adding the additional drizzle of olive oil, then season with the dried rosemary (1 teaspoon) and a good pinch each of kosher salt and black pepper.

   Toss and season the mushrooms · 2 minUses Complete olive-oil, butter, shallot and garlic skillet · 8 ounces baby bella (cremini) mushrooms, sliced · 8 ounces white mushrooms, sliced · 8 ounces portobello mushrooms, roughly chopped · An additional drizzle of extra virgin olive oil for the mushrooms · 1 teaspoon dried rosemary · A good pinch of kosher salt for the mushrooms · A good pinch of black pepper for the mushrooms

4. 4

   Step 4: Continue cooking the seasoned mushrooms from step 3, tossing occasionally, for about 7–10 minutes. Check from 7 minutes and continue until golden and releasing their juices.

   Check golden mushrooms · 7 minUses Seasoned mushrooms, aromatics and frying fats

   
5. 5

   Step 5: Add the tomato paste (3 tablespoons), red wine and ½–¾ cup of the reserved cooking water from step 1 to the browned mushrooms from step 4. Cook over medium heat for about 4–5 minutes to reduce into a sauce, stirring and watching its consistency.

   Uses Golden mushrooms with aromatics and frying fats · 3 tablespoons tomato paste · ¼ cup dry red wine · ½–¾ cup from the separately reserved 1-cup cooking-water supply

   
6. 6

   Step 6: Toss the drained al dente pasta from step 1 with the mushroom sauce from step 5. If it looks dry, add a splash from the remaining reserved cooking-water cup and toss again; retain any unused cooking water.

   Uses All drained pasta, separate from reserved and discarded cooking water · Complete mushroom, wine and tomato-paste sauce · A splash from the remaining reserved cooking-water supply, only if needed

7. 7

   Step 7: Stir the grated Parmesan (½ cup) into the coated mushroom pasta from step 6. Finish with the chopped parsley (½ cup) and walnuts (⅓ cup), and optional red pepper flakes to taste. Serve immediately.

   Uses Complete coated mushroom pasta · ½ cup grated Parmesan · ½ cup packed chopped parsley · ⅓ cup chopped walnuts · Red pepper flakes, to taste, optional