Get ready to meet your new favorite pasta dish: Creamy Wild Mushroom Pasta! Imagine perfectly cooked bucatini tossed with a luscious sauce made from earthy wild mushrooms, rich Gruyere cheese, and a hint of lemon.
This pasta is topped off with crispy bacon and fresh parsley for that extra touch of flavor. No more bland pasta nights – this recipe is easy to make and absolutely delivers on taste!
Pasta with Wild Mushrooms
This one-pan meal is the perfect weeknight solution! Whether you’re using bucatini, fettuccine, or tagliatelle, the recipe adapts beautifully to whatever you have on hand.
If you’re looking to add more protein, feel free to toss in some cooked chicken—it blends seamlessly with the earthy flavors of the mushrooms. Dinner just got a whole lot easier and tastier!
Here is Why This Recipe Works
Flavor Explosion: Earthy mushrooms, rich Gruyere, and crispy bacon create a combination that’s hard to resist. And that mushroom sauce is the star of the show.
One-Pan Wonder: Say goodbye to multiple dirty dishes! This recipe keeps it simple by using just one skillet.
Quick & Easy: Ready in about 30 minutes, it’s perfect for weeknight dinners when you want something delicious without the fuss.
Gourmet Vibes: Impress your friends and family with this restaurant-quality dish that’s surprisingly easy to make at home.
If you love this recipe, try our wild mushroom risotto or mushroom marsala sauce. And our mushroom lasagna is amazing.
The Ingredients
Here are the ingredients you will need.
- Meat: Bacon
- Produce: Shallots, garlic, mixed wild mushrooms, parsley, lemon
- Pantry: Olive oil, salt, pasta (bucatini, spaghetti, or whatever suits your fancy)
- Dairy: Butter, heavy cream, Gruyere cheese
Variations
Truffle Mushroom Pasta: Add a drizzle of truffle oil and a sprinkle of truffle salt for an elevated flavor.
Spinach Artichoke Mushroom Pasta: Stir in 1 cup of chopped spinach and 1/2 cup of marinated artichoke hearts.
Sun-Dried Tomato and Basil Mushroom Pasta: Mix in 1/2 cup of chopped sun-dried tomatoes and 1/4 cup of fresh basil leaves.
Tips for Success
- Look for firm, dry mushrooms without any slimy spots.
- Don’t skip the pasta water, it will help give you a silky sauce. The starch in the water helps thicken and bind the sauce to the pasta.
- Grate your own cheese. Pre-grated cheese often contains anti-caking agents that can affect melting.
- Prepare the bacon in advance and crumble it when it’s time to serve. That way, it stays crispy and adds a crunch to your pasta.
Storing Leftover Pasta
Allow the pasta to cool to room temperature then transfer to airtight containers. Store in the fridge for 3 to 4 days.
Reheat the pasta in a skillet over medium heat. Add a splash of milk or cream to help revive the sauce and stir occasionally until heated through. If using a microwave, heat in 1-minute intervals, stirring in between, until warmed through.
With its rich, earthy flavors and a hint of lemony freshness, this recpe brings a touch of elegance to your dinner table.
Whether you’re impressing guests or treating yourself to something special, you’ll love how easy it is to whip up. Plus, those crispy bacon bits on top? Absolute perfection.
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Creamy Wild Mushroom Pasta
Ingredients
- 3 tablespoons olive oil divided
- 2 medium shallots finely chopped
- 2 garlic cloves grated or finely minced
- 1 pound mixed wild mushrooms cleaned and cut into bite-size pieces
- 1 teaspoon Kosher salt or ½ teaspoon table salt
- 4 tablespoons butter divided, cut into small pieces
- 8 ounces bucatini or spaghetti
- ½ cup heavy cream
- 1 cup grated Gruyere cheese
- ¼ cup freshly squeezed lemon juice
- ⅓ cup finely chopped parsley
- 4 strips crisp-cooked bacon
Instructions
- Heat 1 tablespoon of the oil in a large skillet set over medium-low heat. Add the shallots and garlic, cook, stirring frequently for 1-2 minutes until the shallots are soft and the garlic is fragrant.
- Add the remaining 2 tablespoons of oil and all of the mushrooms, season with the salt. Increase the heat to medium-high. Cover the skillet and cook the mushrooms, lifting the lid and stirring occasionally, until the mushrooms have released all of their liquid, about 10 minutes.
- Remove the lid and add 2 tablespoons of the butter and cook, stirring occasionally, until the mushrooms are tender and a deep golden brown.
- Meanwhile, bring a large pot of salted water to a boil, add the pasta and cook, according to manufacturers’ instructions, until the pasta is al-dente. Remove ½ cup of the pasta water and set aside. Drain the pasta and transfer it to the skillet with the mushrooms, add the cream and the reserved pasta water. Increase the heat to medium and simmer, tossing the pasta constantly until the sauce has thickened, about 3-4 minutes.
- Remove the skillet from the heat. Add the Gruyere cheese, the remaining butter, lemon juice and the parsley. Toss until the cheese has melted and the pasta is well combined. Taste and season with additional salt if needed.
- Divide the pasta equally into bowls, top with crumbled bacon and garnish with additional chopped parsley.
Notes
- There are many wild mushrooms available in local grocery stores among the most common are: Oyster, shiitake, Maitake, Golden Oyster, Chantelle and Morels.
- Steaming the mushrooms all at once eliminates the need to work in batches and uses less oil. After the brief steaming, the lid is removed, the liquid evaporates and the mushrooms sauté and brown beautifully.
- Do not forget to reserve the pasta water as the starch helps thicken the sauce.
angiesrecipes
Tuesday 13th of August 2024
wow those mushrooms must be quite expensive...I am not a pasta fan, but absolutely love all sorts of fungi.
Dahn Boquist
Tuesday 13th of August 2024
We got a good deal on those mushrooms :)