Wild-Mushroom Pasta

Very nice simple recipe. Great woody flavor. I increased the lemon juice and added a touch of organic hot pepper flakes. Excellent.

• Bklyn Chef

• South Carolina

• 1/31/2019

This was really, really good and very simple. We decided to sauté two leeks first until golden brown, then removed them from pan while browning mushrooms, returning to pan afterwards. We used another type of pasta, fusilli, like another reviewer, and it was still incredibly tasty. A keeper in our regular weekday menu line up!

• GloJ

• Pittsburgh, PA

• 9/18/2014

As described in the summary, this is a very basic recipe that allows for a lot of creativity. I had dried black trumpets, chanterelles, morels, and lobster mushrooms and a bag of button mushrooms. I soaked the exotics in 1.5 c. boiling water, sauteed a shallot with the garlic which added a lot of flavor, deglazed with a white table wine and tossed with fusilli pasta. I had no chives or parsley so followed the advice of others and added rosemary and thyme, which was fine. The lemon adds quite a bit of kick.

• alibumbayay

• Seattle

• 3/9/2013

Excellent dish with very few alterations. I had no chives on hand, used 1 tsp of fresh chopped thyme. Used pappardelle noodles instead of the fettuccine and did reduce the mushroom soaking liquid to 1 cup as recommended by another reviewer. I found the recipe simple to make and will definitely make again.

• JuniperBerry21

• Edmonton, AB

• 1/13/2013

This was a great dish with modifications. I didn't make it as it currently was made. I actually found this recipe to accompany a wild mushroom pasta I bought (with porcini, morel, shitake mushrooms). http://www.deciopasta.com/wild-mushroom-p-38.html The pasta was amazing all together! I also threw in a cup of chopped onions at the simmering phase.I did not end up using parsley, so i'm not sure how much of the recipe was affected.

• Anonymous

• Phoenix, AZ

• 10/6/2011

This turned out wonderfully, with a few alterations based on other reviews. I started with garlic and shallots, then deglazed with dry sherry. I used only fresh mushrooms (chanterelles, yellow foot, white oyster, and hedgehog), then added chives and lemon zest, omitting the lemon juice and parsley. (The lemon zest is key--it brightens the dish and brings out the clean earthiness in the mushrooms!) I finished it with some heavy cream, and I served it over homemade fresh pasta with a grating of Pecorino Romano... it was a smash at my weekday dinner party!

• gramercygirl305

• New York, NY

• 2/2/2011

This is a wonderful dish, and one of my all-time favorites. It's a great use for freshly picked mushrooms, because it really emphasizes their subtle flavors. If you choose to buy the mushrooms, you can save money by buying bulk mixed dried mushrooms. 3oz of dried is equal to 1lb fresh.

• kgrote

• Longview, WA

• 11/13/2010

We found several meadow mushrooms, about 1 lb. Added 1/2lb of fresh asparagus 1/2lb shrimp. No dried mushroom and none that were suggested.

• ralph111

• Berne, NY

• 6/20/2010

I dropped the chives and rosemary and sauteed a shallot instead. I also used a tablespoon of roasted garlic instead of the fresh cloves (less aromatic--more subtle). Fresh black trumpet mushrooms are a great addition but I think the chantrelles are too delicate in flavor -- they get overpowered by the others. I also added 1/3 cup of Chardonnay and 1/3 cup of cream to the mushroom liquid to finish cooking the pasta. The pasta (I used penne) absorbs a lot of the liquid as it reduces. Add wine+cream as needed until the pasta is cooked to your liking. My wife was extravagantly 'shroomed.

• Anonymous

• Mpls, mn

• 2/14/2010

加大了大蒜3新鲜rosema丁香和使用ry, parsley & a leek as well as added in some mild french sausage. I used dried morels I had collected in the spring, fresh chanterelles collected just for this dish and tossed in a few stray cremini from the fridge. I forgot the lemon and it was still wonderful, but I'm sure the extra punch from the zest and the bit of acid would just make this a 4.5 fork rating!

• mmbangs

• Portland, OR

• 9/22/2009

With a few modifications, this is a delicious and fairly quick recipe. I added some dry white wine instead of some of the mushroom cooking liquid and substantially increased the amount of garlic, parsley, and chives - I think without these modifications it would be a bit bland. I served it with chicken, homemade focaccia bread, and lemon-garlic roasted asparagus, and my boyfriend couldn't stop exclaiming how good the dinner was.

• scwhite

• Victoria, Canada

• 3/28/2009

I made it for a Valentine's dinner and it was delicious! I follow the suggestion of adding rose mary and thyme, not to much and ended just great! The whole menu was excelent!

• EDeleon

• Monterrey, México

• 2/16/2009

Made this tonight. Spent $45 on gourmet morels, chantarelles, oysters, etc. and it was terrible. I followed the recipe exactly, but was very disappointed by the outcome. Now, I'm equally disappointed by the amount of leftovers. I'm trying to figure out how I can turn this dud into something else. Nigella Lawson has a recipe for lemon, garlic, and thyme mushroom pasta that is out of this world. It was featured on NPR in August 2008. Definitely check that one out instead.

• Anonymous

• florida

• 2/14/2009

Add a little fresh chopped rosemary and fresh thyme to help supply a "woodsy" flavor...don't get too carried away or you will lose the deliciousness of the mushrooms.

• dlpro

• vermont

• 2/11/2009

I absolutely loved this! I used dried Porcini and Morel mushrooms and fresh Shitake and Criminis. It was delicious! I used a little less soaking water for the mushrooms and it came out nice and flavorful! Worth the splurge on fresh, organic mushrooms.

• Anonymous

• L.A,

• 2/13/2008