Skip to Content

Wild Mushroom Sauce for Pasta

Wild Mushroom Pasta is for mushroom lovers. It is earthy and rich and made for a divine red wine. 

Wild Mushroom Pasta is meant for lovers…of mushrooms that is. But it works for lovers, too if you want to add some romance to your life. Mushrooms are meant to be savored and this wild mushroom pasta sauce which is so easy to make, is made for long slow dinners where every bite is eaten deliberately. This isn’t a scarf it down kind of meal. This is a Friday night meal to celebrate the end of the week and the beginning of the weekend.

This wild mushroom pasta recipe is made for all types of mushrooms, be they cremini or trumpet, portabellas or porcinis. Shitakes, beech, oyster or just plain white mushrooms. Then there are chanterelles and morels and well, I love the names of mushrooms! Have fun choosing. Our everyday grocery is starting to carry many different varieties so don’t be afraid to try a new kind. Yes, they can get pricey but if this is your main course think of the mushrooms as a good substitute for protein. For a good reference guide to mushrooms I like this one from Epicurious.

Wild Mushroom Pasta Sauce Recipe

I often make this satisfying pasta when Manservant feels like a steak. Since I don’t eat red meat, this is a great way to give him his sauteed mushrooms on the side and I get to eat a decadent pasta and not feel guilty. Of course he often has pasta and steak but then he skips the requisite baked potato. Serve a great salad with this wild mushroom pasta and this is a dinner meant to satiate. It feels like indulging and after a long work week, this meal is a great way to unwind.

Lately I’ve found myself slowly trying to update lots of old blog posts with print buttons and keywords and all kinds of technical things that I never paid attention too. Over the years I’ve written over 5oo posts and many of them are just kind of ugly. So far I’ve only updated about 200 and still have 300 to go. Not sure I’ll ever get this finished to my satisfaction, but I am trying!

Wild Mushroom Pasta

Additionally I’ve been working on setting up an Etsy shop and now have it going. If you want to peruse some great one of a kind gifts take a look at what I do when I’m not cooking, updating, writing or taking photos. Of course you can also reach my shop directly by clicking the shop tag in the header bar. Let me know if you need anything special because special is what I do!

So now it’s time to start the weekend. Happy hour is looking pretty good to me and then just maybe I’ll have to see if I have any mushrooms hiding in the fridge. I can tell you there is no steak, so the man may just have to have this wild mushroom pasta without it. I think he’ll live!

Wild Mushroom Pasta

Need a few more mushroom recipes?

This one pot pasta with artichokes, mushrooms and cheese is a winner!

This one pot pasta with artichokes, mushrooms and cheese earned Manservant's seal of approval. He didn't even miss the meat and the best part is this delicious one pot pasta is ready in under thirty minutes! #pasta #onepotpasta #30minute meals #artichokes See more at:

This baked fish with browned butter and mushrooms is really good. It does need new photos and updating though!

White Fish with brown butter and mushrooms

And last but not least…Please Pin and Share!

Wild Mushroom Pasta

Need an out take? My bodyguard is never far away!

Dog and Pasta

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Wild Mushroom Pasta

Wild Mushroom Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Italian


Wild Mushroom Pasta is for mushroom lovers. It is earthy and rich and made for a divine red wine.



4 c sliced mushrooms

1/2 c dried mushroom soaked in 1/2 c water and then drained (Save the liquid)

1/2 c frozen porcinis, thawed (I found these at Trader Joes but they are optional however if you have dried porcinis make sure to use them.)

1 large minced shallot or 4 minced garlic cloves

3 T butter

3 T sherry

1/2 c heavy cream

Salt and Fresh Pepper

1 lb linguini or egg noodles cooked according to package directions in well salted water

1/3 c Parmigiano Reggiano freshly grated

2 T olive oil or butter

Truffle Oil (optional)

Italian minced parsley for garnish


Heat a cast iron skillet over medium high and add your fresh mushrooms. Let them cook dry until they start to release moisture. Depending on the types of mushrooms used they may or may not release much moisture. They will begin to get golden and crisp in the dry pan.

Now add your dried mushrooms and the frozen porcinis if using along with the shallot or garlic and butter. Cook until shallot and garlic is softened and the moisture from the mushrooms has evaporated.

To deglaze the pan, add the sherry making sure to stir up all the mushroom bits that have stuck to the pan. Let this evaporate and then add the water the mushrooms soaked in. Let this evaporate then season well with salt and fresh pepper. Turn heat down to medium low and add the heavy cream. Let simmer just a bit to thicken. If you want this saucier feel free to add more cream or a spoonful of pasta water.

After cooking the pasta, toss with 2 to 3 T of cheese. This is a great way to get the cheese to stick. Now add your butter or oil and toss again. You may want to add a few tablespoons of heavy cream to the pasta or some truffle oil,  but we prefer just serving the mushrooms on top. Garnish with parsley and more cheese and maybe drizzle truffle oil or good olive oil on top and it is time to eat!


Truffle oil is something I do like. Just make sure yours has not gotten old and rancid which is easily deciphered by smelling it! That is true with all oil.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Chef Mimi

Thursday 29th of February 2024

This is fabulous. I love that you used dried mushrooms. They just add so much flavor! HTTP://

Chef Mimi

Thursday 29th of February 2024

I didn’t ever think about getting frozen mushrooms! Great idea, cause I can’t get fancy shrooms where I live. Great recipe.


Wednesday 3rd of April 2019

I've never seen the frozen porcini at Trader Joes but you can be sure I'll be looking for them next time I visit. We are most definitely mushroom lovers in our house and this looks fabulous!

Julie Menghini

Friday 29th of March 2019

I'm a mushroom lover and can't wait to try this beautiful recipe! You know as soon as you finish updating posts something will come out saying we have to update posts LOL!

Abbe Odenwalder

Friday 29th of March 2019

I know you are right! Can't stay ahead of the system!

Diane Baker

Friday 29th of March 2019

Ill be sending this to my friend who forages mushrooms ;) sounds and looks amazing!