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Wild Mushroom Pasta

Wild Mushroom Pasta

  • 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.

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