Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 pound wild mushrooms (shiitake, king trumpet, maitake, cremini, oyster, etc.), sliced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 pound pasta (such as penne)
- 1 tablespoon olive oil
- 1/4 cup parmesan cheese, shredded
- 2 tablespoons chives, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. For al dente pasta, cook 1–2 minutes less than directed.
- While the pasta cooks, heat a large sauté pan over medium heat and melt the butter.
- Add the mushrooms and sauté for 5 minutes, or until they begin to turn golden.
- Add the garlic and cook for 1 minute, stirring frequently.
- Drain the pasta, reserving 1/4 cup of the pasta cooking water.
- Return the pasta to the pot and toss with the reserved pasta water and olive oil.
- Add the mushroom mixture to the pasta and toss until evenly combined.
- Transfer to a serving dish and top with parmesan cheese and chopped chives.
- Serve immediately
Notes
- Use a Mushroom Mix: Combining different mushroom varieties creates deeper flavor and better texture.
- Don’t Crowd the Pan: If needed, cook mushrooms in batches so they brown instead of steam.
- Reserve the Pasta Water: The starchy water helps create a silky sauce that coats the pasta.
- Make It Heartier: Add grilled chicken, shrimp, or crispy tofu for extra protein.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet with a splash of water or broth to loosen the sauce.
