Best 9 Woodsy Mushroom Pasta Recipes

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Embark on a delightful culinary journey with our exploration of woodsy mushroom pasta recipes. These dishes capture the essence of the forest, featuring an array of earthy, savory mushrooms that blend harmoniously with pasta, creating a symphony of flavors. From creamy and comforting to light and herbaceous, our selection of recipes caters to diverse palates and cooking styles. Whether you prefer the rich depth of porcini or the delicate sweetness of chanterelles, we have curated a collection of recipes that showcase the versatility and culinary magic of woodsy mushrooms. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious adventure with these woodsy mushroom pasta recipes.

Here are our top 9 tried and tested recipes!

GARLIC MUSHROOM PASTA RECIPE



Garlic Mushroom Pasta Recipe image

This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 17

8 ounces dry pasta (I used Toscani-shaped pasta)
Kosher salt
1/3 cup extra virgin olive
1 tablespoon butter
2 shallots (minced)
5 garlic cloves (minced)
8 ounces Baby Bella Mushrooms (sliced)
8 ounces white mushrooms (sliced)
8 ounces portabella mushrooms (roughly chopped)
black pepper
1 teaspoon rosemary
3 tablespoons of tomato paste
¼ cup merlot wine
½ cup of grated Parmigiano-Reggiano (Parmesan)
½ cup packed parsley
1/3 cup chopped walnuts
Red pepper flakes to taste (optional)

Steps:

  • Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
  • In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
  • Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
  • Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
  • Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
  • Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving

GARLIC MUSHROOM PASTA



Garlic Mushroom Pasta image

My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.

Provided by LittleGreyKitten

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
½ large onion, diced
5 large mushrooms, sliced
8 cloves garlic, crushed
1 teaspoon olive oil, or as needed
1 (12 ounce) package spaghetti
2 eggs, beaten
¼ cup grated Parmesan cheese, plus more for garnish

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  • Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.
  • Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 68.8 g, Cholesterol 97.4 mg, Fat 13.3 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 119.7 mg, Sugar 3.9 g

CREAMY MUSHROOM PASTA



Creamy Mushroom Pasta image

Pasta is served up in a creamy white wine and mushroom sauce. This recipe tastes like it's from a restaurant! It is a quick and easy dish that my whole family loves. I also like to use different pastas with this dish.

Provided by STEPH477

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package dry fettuccine noodles
1 tablespoon olive oil
1 tablespoon butter
4 fresh mushrooms, sliced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 teaspoon salt
½ cup white wine
1 cup chicken stock
½ cup sour cream
1 tablespoon cornstarch
¼ cup grated Parmesan cheese for topping

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
  • Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
  • Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 45.5 g, Cholesterol 16.6 mg, Fat 10.7 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.9 g, Sodium 581.7 mg, Sugar 2.5 g

WILD-MUSHROOM PASTA



Wild-Mushroom Pasta image

Categories     Mushroom     Pasta     Vegetarian     High Fiber     Low/No Sugar     Dinner     Fall     Healthy     Noodle     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (first course) or 4 (Main course) servings

Number Of Ingredients 14

2/3 oz dried morel or porcini mushrooms
1 3/4 cups boiling-hot water
5 tablespoons unsalted butter
1/2 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
3/4 lb mixed fresh wild mushrooms, such as oyster, chanterelle, or porcini, trimmed and sliced lengthwise 1/4 inch thick
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lb dried egg fettuccine
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
1/2 teaspoon fresh lemon juice
Accompaniment: grated Parmigiano-Reggiano

Steps:

  • Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
  • Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.

WOODSY MUSHROOM PASTA



Woodsy Mushroom Pasta image

Terrific, after work, almost meatless, meal. Omit the bacon and it's vegetarian. Omit the bacon, butter and Parmesan and it's vegan. Add a little cream or 1/2 & 1/2 to make it richer. An easy to play with recipe. I especially love the pine nuts in this and usually add more.

Provided by Hey Jude

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb spaghetti
1 tablespoon olive oil
2 slices bacon, chopped
3 garlic cloves, minced
1/2 lb fresh shiitake mushrooms or 1/2 lb white button mushrooms, stemmed and sliced
2 tablespoons butter
1/3 cup chopped parsley
1/4 cup pine nuts, toasted
1/2 teaspoon truffle oil (optional)
1/4 cup grated parmesan cheese

Steps:

  • Cook spaghetti to al dente per package instructions, in salted water.
  • While spaghetti is cooking, heat oil in a skillet over medium heat; add bacon.
  • Cook, stirring often, until golden and crisp, about 4 minutes.
  • Add garlic; cook, stirring, 1 minute.
  • Add mushrooms; cook, stirring occasionally, until softened, about 4 minutes.
  • Drain pasta, reserving 1 cup of the pasta water; transfer pasta to a large bowl.
  • Pour enough of the pasta water into the mushroom mixture to make a sauce; cook, stirring, to dislodge any flavorful browned bits from the pan, about 1 minute.
  • Stir in the butter.
  • Add mushroom mixture to the pasta; toss.
  • Sprinkle with parsley and pine nuts.
  • Drizzle truffle oil over the pasta; toss.
  • Pass the grated cheese at the table.

Nutrition Facts : Calories 929.5, Fat 45.7, SaturatedFat 15, Cholesterol 56.9, Sodium 478.8, Carbohydrate 106.5, Fiber 7.1, Sugar 7.5, Protein 27.1

FROM THE PANTRY: CREAMY MUSHROOM PASTA



From the Pantry: Creamy Mushroom Pasta image

If you're snowed in, or just way too tired for a trip to the store for provisions, this comforting pasta is perfect. Think beef stroganoff meets chicken paprikash (without the meat). The sauce is uber-creamy without the help of cream. Instead, the combo of evaporated milk, flour and mustard do the trick.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
8 ounces bow tie pasta
One 12-ounce can evaporated milk
1 cup low-sodium chicken broth
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 1/2 teaspoons granulated garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sweet paprika, plus more for sprinkling
Two 4.5-ounce jars sliced mushrooms, strained and rinsed
2 teaspoons sherry vinegar or white wine vinegar
Freshly ground black pepper
Dried dill, dried chives or dried parsley, for sprinkling

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Strain and set aside.
  • Meanwhile, bring the evaporated milk, chicken broth, oil, flour, mustard, garlic, 3/4 teaspoon salt, Worcestershire and paprika to a boil in a large skillet. Reduce the heat and simmer, whisking constantly, until the sauce is just thicker than heavy cream, 8 to 10 minutes. Add the mushrooms, vinegar and several grinds of pepper, and simmer for 1 minute. Stir in the pasta. Divide among 4 shallow bowls, and sprinkle each with a little paprika, dill and pepper.

PASTA WITH WILD MUSHROOM SAUCE



Pasta with Wild Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Steps:

  • In a large stock pot, bring salted water to a boil.
  • In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
  • Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
  • Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

PASTA WITH WILD MUSHROOMS



Pasta With Wild Mushrooms image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, weekday, pastas, main course, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

16 ounces whole onion or 14 ounces chopped, ready-cut onion (about 3 cups)
2 teaspoons olive oil
16 ounces assorted mushrooms (portobello, shiitake, cremini, hen of the woods, porcini)
8 ounces fresh pasta
1/2 cup Marsala
1/2 cup no-salt-added beef stock or broth
1/4 teaspoon salt
Freshly ground black pepper to taste
1 ounce Parmigiano Reggiano

Steps:

  • Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.
  • Bring water to boil for pasta.
  • Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.
  • Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.
  • Cook pasta.
  • Season sauce with salt and pepper.
  • Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 7 grams, Carbohydrate 96 grams, Fat 12 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 657 milligrams, Sugar 15 grams

WILD MUSHROOM AND BASIL PASTA



Wild Mushroom and Basil Pasta image

A really easy, fast, and addictive pasta inspired by Bergy's Mushroom Pasta for 2. Go wild with your ingredients; the result is best when the basil is right out of your herb garden!

Provided by Izzy Knight

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

fresh pasta, enough for 4
2 medium portabella mushrooms, in 1/4 inch thick slices
2 cups cremini mushrooms, capped and quartered (button mushroom works too, go wild with your choice :-)
1/2 cup of packed fresh basil leaf
2 cloves garlic, peeled
extra virgin olive oil (use the good quality one you've been saving)
1/2 cup sherry wine or 1/2 cup dry white wine
1 -2 teaspoon soy sauce
shredded parmesan cheese
salt & freshly ground black pepper, to taste

Steps:

  • For sauce, heat heavy skillet.
  • Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
  • Add mushrooms and sautee until juices begin to emerge.
  • Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
  • Coat mushrooms and cook for another minute or so.
  • Add basil and cook until leaves are slightly wilted.
  • Remove garlic cloves.
  • Add salt and pepper to taste.
  • Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
  • Transfer to plates and top with mushrooms and grated parmesan.

Tips:

  • Use a variety of mushrooms. This will give your pasta a more complex flavor. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
  • Sauté the mushrooms until they are browned. This will help to bring out their flavor and make them more tender.
  • Use a good quality pasta. This will make a big difference in the overall flavor of the dish. Look for a pasta that is made with durum wheat and has a good texture.
  • Cook the pasta al dente. This means that it should be cooked until it is just tender, but still has a little bit of a bite to it.
  • Use a flavorful sauce. The sauce is what will really bring your pasta dish together. There are many different sauces that you can use, so choose one that you like and that will complement the flavors of the mushrooms.
  • Garnish with fresh herbs. This will add a pop of color and flavor to your pasta dish. Some good options include parsley, basil, and thyme.

Conclusion:

Woodsy mushroom pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to please everyone at the table. So next time you are looking for a new pasta recipe to try, give woodsy mushroom pasta a try. You won't be disappointed!

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