This Mushroom Pasta with pappardelle is a quick and easy, yet fancier dish perfect for this season. It combines dried and fresh Maitake mushrooms for an earthy, savory, meaty taste. A great vegetarian option. The sauce combines lemon, garlic, white wine and butter with a little kick of heat from red pepper flakes for a tasty balance of flavor. And can't forget about lots of fresh Parmesan! Jump to Recipe
Ingredients for Mushroom Pasta:
For this recipe you will need dried Maitake, butter, olive oil, yellow onion (or shallot), garlic, red pepper flakes, fresh Maitake mushrooms, dry white wine (i.e. Chardonnay or Pinot Grigio), lemon juice, salt, pepper, parsley, pappardelle (or similar) pasta and fresh Parmesan.
What are Maitake (Hen of the Woods) mushrooms?
A delicious mushroom variety with feather like tendrils that are able to be cooked whole or separated in a ton of different ways. They’re in season from late August through November, but are great year round. Dried mushrooms can last up 6-12 months. Hen of the Woods mushrooms taste meaty, spicy and earthy. They are great for cooking as the fronds absorb up the ingredients you use to cook them in. Perfect for any heavier dish. That's why this pasta recipe is perfect for them!
Do I need both dried AND fresh mushrooms for this recipe?
Nope. But I like it that way. This is for two reasons. First, I use the broth from re-hydrating the dried mushrooms as part of the sauce. And second, the dried version definitely packs more flavor in my opinion. The fresh version adds more texture to your dish. But it's totally fine to include one or the other if you don't have both.
Can I use other mushrooms for this recipe?
Absolutely! If you don’t have Hen of the Woods mushrooms feel free to sub shiitake or cremini (baby bella). Both taste great in this recipe as well. For a dried alternative, I really like Porcini.
You can order dried mushrooms on Amazon if you don't have them as your local store.
Instructions for Mushroom Pasta:
Start by re-hydrating your dried mushrooms. To do this you'll want to place them in a bowl with hot water for about 30 minutes. Then drain while reserving the liquid and chop the mushrooms. Next, melt butter and olive oil in a large skillet and saute onions and red pepper flakes.
Add garlic and the re-hydrated mushrooms and cook for a few minutes.
Toss in fresh mushrooms and cook for a few more along. Then add white wine, lemon juice, mushroom liquid, salt and pepper. Cook for a few more minutes, stirring occasionally.
After draining pasta, add to skillet and mix with mushroom sauce.
Mix in fresh Parmesan.
Add fresh parsley.
Adjust salt, pepper and red pepper flakes to desired taste. Allow to cool slightly before serving.
Top with more fresh Parmesan of course before serving!
Storage Instructions for Mushroom Pasta:
This pasta heats up great the next day! All you need to do is store in an airtight container and add a little water while heating up.
Enjoy!
If you liked this recipe you might also like:
https://www.cuisineandcocktails.com/mushroom-ricotta-toast/
https://www.cuisineandcocktails.com/white-mushroom-garlic-three-cheese-pizza/
https://www.cuisineandcocktails.com/morel-mushroom-ravioli/
Mushroom Pasta
Ingredients
Method
- Add dried mushrooms to a bowl of water for 30 minutes to re-hydrate. Reserve ¼ of the water from the mushrooms and chop mushrooms.
- Prepare pasta according to package directions. You want it done around same time as sauce. Drain but don't rinse.
- Heat large skillet over medium heat. Add butter and olive oil.
- Once butter is melted add onion and red pepper flakes. Saute on medium low for 5 minutes.
- Add garlic and dried mushrooms and cook 3 more minutes.
- Add fresh mushrooms and cook a few more minutes.
- Stir in white wine, lemon juice, reserved mushroom broth, salt and pepper. Turn up to medium and cook a couple minutes.
- Add pasta to skillet and mix.
- Stir in fresh parsley and Parmesan. Adjust spice as needed.
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