Creamy Pasta With Mushrooms (Pasta Ai Funghi ) Recipe

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Pasta ai Funghi (Creamy Pasta With Mushrooms)

Shallots, garlic, white wine, and Parmesan bring out the earthy flavors of mushrooms in this comforting all-weather pasta.

By Sasha Marx Sasha Marx Senior Culinary Editor Sasha is a senior culinary editor at Serious Eats. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by years spent in test kitchens for food publications. Learn about Serious Eats' Editorial Process Updated September 15, 2023 (10) WRITE A REVIEW Print Close

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Why It Works

• Adding gelatin to chicken stock gives the final sauce a glossy, pasta-coating finish.
• A splash of fish sauce gives fresh mushrooms a subtle savory boost.
• Fresh parsley balances the earthy richness of the dish.

Even though mushrooms are generally equated with the cool months of autumn, there are plenty of wild mushrooms that hit their seasonal peaks at other times of the year. Plus, modern cultivation methods have made a variety of fresh 'shrooms available year-round, which is great news for those of us who love cooking and eating them all the time.

For this rich and hearty pasta ai funghi, we brown a mix of fresh mushrooms in a hot skillet and then cook them down into an earthy sauce with aromatics, white wine, and gelatin-enriched chicken stock. Many mushroom pasta and risotto recipes call for expensive dried porcini mushrooms—and there's no arguing that they pack a ton of savory flavor in a small package—but you can make delicious versions of both dishes without them. Here, we use a (very non-traditional) splash of fish sauce to give the mushrooms a savory boost. Finishing the sauce with butter and Parmesan cheese gives it a creamy richness, and a handful of chopped fresh parsley leaves offer a pop of brightness.

You can decide whether to pair the sauce with dried pasta or delicate, fresh egg-dough noodles. Either way, this comforting cool-weather dish is perfect for a cozy evening at home any time of the year.

April 2020

Recipe Details

Pasta ai Funghi (Creamy Pasta With Mushrooms) Recipe

Prep 5 mins Cook 40 mins Active 30 mins Total 45 mins Serves 4 servings Save Print Cook Mode (Keep screen awake)

• 1 cup (240ml) homemade or store-bought low-sodium chicken stock (see note)

• 1 1/2 teaspoons (4g) powdered gelatin, such as Knox

• 2 tablespoons (30ml) extra-virgin olive oil

• 1 1/2 pounds (675g) mixed mushrooms (such as shiitake, oyster, maitake, beech, cremini, and chanterelles), cleaned, trimmed, and thinly sliced or torn by hand (see note)

• Kosher salt and freshly ground black pepper

• 3 medium shallots, finely minced (about 3/4 cup; 120g)

• 2 medium (10g) garlic cloves, minced

• 2 tablespoons (4g) chopped fresh thyme leaves

• 1/2 cup (120ml) dry white wine or 1/4 cup (60ml) dry sherry

• 1 teaspoon (5ml) fish sauce (optional)

• 1 pound (450g) short dried pasta (such as casarecce or gemelli) or long fresh egg-dough pasta (such as tagliatelle or fettuccine)

• 6 tablespoons unsalted butter (3 ounces; 85g)

• 3 ounces grated Parmigiano-Reggiano (1 cup; 85g)

• 1/4 cup (10g) chopped fresh flat-leaf parsley leaves

1. Pour stock into a small bowl or liquid measuring cup and evenly sprinkle gelatin over surface of stock. Set aside.

2. In a large 12-inch cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring frequently with a wooden spoon, until moisture has evaporated and mushrooms are deeply browned, 12 to 15 minutes.

3. Add shallots, garlic, and thyme and cook, stirring constantly, until fragrant and shallots are softened, 30 seconds to 1 minute. Add wine or sherry, and cook, swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine is reduced by half, about 30 seconds.

4. Add chicken stock mixture, season lightly with salt, and bring to a simmer. Reduce heat to medium-low, add fish sauce (if using), and cook, stirring occasionally, until mushroom mixture is thickened to a saucy consistency, about 5 minutes. Turn off heat.

5. Meanwhile, in a pot of salted boiling water, cook pasta. If using dry pasta, cook until just shy of al dente (1 to 2 minutes less than the package directs). If using fresh pasta, cook until noodles are barely cooked through. Using either a spider skimmer (for short pasta) or tongs (for long fresh pasta), transfer pasta to pan with mushrooms along with 3/4 cup (180ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 2 cups (475ml) pasta cooking water.

6. Heat sauce and pasta over high and cook, stirring and tossing rapidly, until pasta is al dente (fresh pasta will never be truly al dente) and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed. At this point, the sauce should coat the pasta but still be loose enough to pool around the edges of the pan. Add butter, and stir and toss rapidly to melt and emulsify into the sauce. Remove from heat, add 3/4 of grated cheese and all of the parsley, and stir rapidly to incorporate. Season with salt to taste. Serve immediately, passing remaining grated cheese at the table.

Special Equipment

Large cast iron or stainless steel skillet, spider skimmer

Notes

Remove the stems of hard-stemmed mushrooms, like shiitakes, before using; tender-stemmed mushrooms, like oyster, can be used with the stem on. Firmer mushrooms like shiitakes are best sliced, whereas more tender mushrooms can be easily torn into bite-size pieces by hand.

Make-Ahead and Storage

This pasta is at its best when enjoyed immediately, especially when made with fresh pasta. If using dried pasta, it does keep well for leftovers, however, and can be refrigerated in an airtight container for up to 3 days.

Read More

• Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)
• Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens
• Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce
• The Comprehensive Mushroom Shopping Guide
• How to Clean and Prepare Mushrooms

• Italian
• Stovetop Pasta
• Chanterelle Mushrooms
• Cremini & Button Mushrooms
• Maitake Mushrooms

Nutrition Facts (per serving)
548	Calories
31g	Fat
52g	Carbs
18g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 4
Amount per serving
Calories	548
% Daily Value*
Total Fat 31g	40%
Saturated Fat 15g	76%
Cholesterol 64mg	21%
Sodium 717mg	31%
Total Carbohydrate 52g	19%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 18g
Vitamin C 8mg	40%
Calcium 256mg	20%
Iron 3mg	18%
Potassium 1099mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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