Classic Pasta And Mushrooms⚓︎

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  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1.5 lb mixed fresh mushrooms (shiitake, oyster and/or cremini); rinsed, trimmed, and sliced
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt, plus more as needed
  • 3 cloves garlic, minced
  • 2 tsp chopped fresh rosemary leaves
  • 1/3 tsp crushed red pepper flakes
  • 1 cup no-salt-added vegetable broth (or water)
  • 12 oz dried egg pappardelle or fettucine
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • black pepper, for serving
  • peas (optional)


  • Wash the mushrooms in a large bowl of water then dry in a colander
    • Trim the base to have a stable surface for slicing vertically. Set aside in a large bowl
  • Grate the cheese and prepare the rosemary and garlic cloves, but hold off on chopping until the mushrooms are caramelizing
  • Bring a large pot of water to boil
  • While the water is heating, in a large skillet over medium-high heat, heat the olive oil until shimmering
    • Add about half the mushrooms and cook, stirring, until they begin to wilt and make space in the pan; then add the remaining mushrooms
    • Cook, stirring often, until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms (8-10 min)
  • Reduce the heat to medium, add the butter and let it melt
    • Stir in the garlic, rosemary, salt, and red pepper flakes until fragrant (30s)
  • Meanwhile, add the pasta to the water and cook 1-2 min less than the package directions
  • Add the vegetable broth and simmer until reduced by half, about 3 minutes
    • Reduce the heat to its lowest setting and cover to keep warm.
  • When the pasta is ready, transfer to the pan with tongs
    • Drizzle with olive oil, sprinkle with the parsley and toss to coat
    • Add a little reserved pasta water if the pan seems dry
  • Remove the skillet from the heat, and sprinkle with the grated cheese
    • Toss and serve hot, passing more grated cheese at the table and fresh black pepper