Mushrooms + Pasta = Magic 
| Pasta al Funghi
This recipe for Pasta al Fungi is packed with umami from the combination of fresh and dried mushrooms, enhanced by the richness of cream, Parmesan, and a well-balanced sauce.
Ingredients
Mushrooms
- 2 lb 1 kg Portobello mushrooms (sliced thickly)
- 400 g oyster mushrooms or portobello
- Dried shiitake mushrooms rehydrated in white wine
Aromatics
- 1 white onion diced
- 2 cloves garlic minced
- Red chili flakes to taste
Liquids
- White wine for rehydrating shiitake and deglazing
- 2 cups 500 ml chicken stock (or vegetable stock for vegetarian option)
- 2 cups 500 ml heavy cream
Seasoning
- Dried thyme or fresh if available
- Salt to taste, mindful of Parmesan’s saltiness
- Parmesan cheese microplaned for melting
Pasta
- 500 g linguini or any pasta of choice
- Pasta water reserved for emulsifying the sauce
Garnish
- Fresh parsley roughly chopped
Instructions
Mushrooms
- 2 lb (1 kg) Portobello mushrooms (sliced thickly)
- 400 g oyster mushrooms (or portobello)
- Dried shiitake mushrooms (rehydrated in white wine)
Aromatics
- 1 white onion (diced)
- 2 cloves garlic (minced)
- Red chili flakes (to taste)
Liquids
- White wine (for rehydrating shiitake and deglazing)
- 2 cups (500 ml) chicken stock (or vegetable stock for vegetarian option)
- 2 cups (500 ml) heavy cream
Seasoning
- Dried thyme (or fresh if available)
- Salt (to taste, mindful of Parmesan’s saltiness)
- Parmesan cheese (microplaned for melting)
Pasta
- 500 g linguini (or any pasta of choice)
- Pasta water (reserved for emulsifying the sauce)
Garnish
- Fresh parsley (roughly chopped)
Prepare Mushrooms
- Slice Portobello and oyster mushrooms.
- Rehydrate dried shiitake in white wine, then chop.
- Cook mushrooms in olive oil until they release water, then fry until browned. Set aside.
Build the Sauce Base
- Sauté diced onions until soft and translucent.
- Add garlic and chili flakes, cooking briefly to release aromas.
- Deglaze the pan with the mushroom-infused white wine, reducing by half.
- Add chicken stock and heavy cream, simmering to thicken slightly.
Combine and Season
- Stir in thyme, salt, and microplaned Parmesan for richness and thickness.
- Add cooked mushrooms back into the sauce, allowing flavors to meld.
Cook Pasta
- Boil pasta in heavily salted water (like seawater) until 1 minute shy of al dente.
- Reserve pasta water for emulsifying the sauce.
Finish the Dish
- Toss pasta in the sauce, adding pasta water as needed to achieve a creamy consistency.
- Garnish with fresh parsley and extra Parmesan.
Video
Notes
Pro Tips
Rehydrating Shiitake in Wine: This speeds up the process and adds depth to the sauce.
Freezing Sauce:Save half the sauce for future meals—it freezes well!
Variations:
Add smoked pancetta for a smoky, savory twist.
Use vegetable stock for a vegetarian version.
Experiment with different pasta shapes (pappardelle, fettuccine, etc.).
Rehydrating Shiitake in Wine: This speeds up the process and adds depth to the sauce.
Freezing Sauce:Save half the sauce for future meals—it freezes well!
Variations:
Add smoked pancetta for a smoky, savory twist.
Use vegetable stock for a vegetarian version.
Experiment with different pasta shapes (pappardelle, fettuccine, etc.).