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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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people

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

  • SautĂ© 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.).
Keyword BBQ, cooking, foodie, greece, recipe