Herby Parmesan Mushroom Linguini

This pasta recipe is basically the filling of my herby mushroom pot pie recipe, except added to pasta and topped with some pan-fried shiitake mushrooms. It’s creamy, delicious, and a great weeknight meal to make when you want something comforting that comes together in less than an hour.

Herby Parmesan Mushroom Linguini

Creamy, comforting, delicious, and packed with mushrooms!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, Italian

Servings 2 people

Ingredients

  

• 2 tbsp neutral cooking oil
• 2 oz shiitake mushrooms sliced
• 2 tbsp butter
• 1 medium shallot sliced thinly
• 4 cloves garlic sliced thinly
• 1 sprig rosemary leaves only, remove the stems
• 2 sprigs thyme leaves only, remove the stems
• 8-10 leaves sage
• 4 oz mixed mushrooms of your choice (I used a blend of oyster, crimini, and shiitake) diced
• 1 tbsp saké (you can substitute with a dry white wine)
• ½ tbsp Worcestershire sauce (I used Annie's vegetarian sauce)
• ¾ cup heavy cream
• ¼ cup parmigiano reggiano freshly grated
• 8 oz linguini cooked al denté
• ½ cup pasta water reserved from cooking the linguini
• 1 pinch nutmeg

Instructions

 

Crispy Shiitake Topping

• Heat up 1 tbsp of oil in a pan on medium heat
• Add in the sliced shiitake mushrooms and spread them out so they’re not touching each other. You may need to do this in two batches. 
• Shallow fry the shiitake on each side until golden brown. Season them with salt before removing them from the pan. Set them aside on a paper towel-lined plate to soak up any excess oil. 

Mushroom Linguini

• Heat up 1 tbsp of oil and 2 tbsp of butter in the pan on medium heat. 
• Add in the shallots, garlic, and all of the fresh herbs. Add salt to taste. 
• Sauté until the shallots and garlic start to turn translucent and the herbs darken slightly. Make sure the herbs don’t burn! 
• Add in all of the chopped mushrooms. Cook until the mushrooms brown slightly. Add salt to taste. 
• Add in one tablespoon of sake or white wine to deglaze the pan. 
• Add in the Worcestershire sauce and cream to the pan. 
• Add in the cooked linguini and grated parmesan, and cook down the mixture for 2-3 minutes until it thickens.
• Add in the reserved pasta water, salt and pepper to taste, and finish it with a pinch of nutmeg. 
• Plate the pasta and top it with the pan-fried shiitake; serve while hot and enjoy!

Keyword Mushroom, Pasta

Enjoy and please comment below with any thoughts or questions!

I would love to see your creations! If you try the recipe, please feel free to share it with me on my Instagram @jankipatel_ !