Shiitake Mushroom Pasta Recipe

I love making this creamy shiitake mushroom pasta recipe because it combines earthy mushrooms with a rich, velvety sauce that clings perfectly to every strand of pasta.

Shiitake Mushroom Pasta Recipe
Shiitake Mushroom Pasta Recipe

This recipe is quick, easy, and full of flavor, making it perfect for weeknight dinners or a special weekend meal.

With simple ingredients and step-by-step instructions, you’ll create a restaurant-style dish right in your kitchen.

How To Make Shiitake Mushroom Pasta Recipe?

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Course: Main Dish

Cuisine: Italian-Inspired

Calories: 520 kcal

Difficulty: Easy

Yield: 4 servings

Equipment Needed

  • Large pot for pasta
  • Deep skillet or sauté pan
  • Wooden spoon
  • Knife and chopping board
  • Measuring cups and spoons
  • Cheese grater

Ingredients

  • 12 oz (340 g) spaghetti or fettuccine
  • 8 oz (225 g) fresh shiitake mushrooms, stems removed and sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • ½ cup dry white wine (optional but adds great depth)
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon salt (or as needed)
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • A pinch of red pepper flakes (optional)
  • Zest of ½ lemon (optional for brightness)

Step-by-Step Instructions

1. Cook the Pasta

I fill a large pot with water and add a big pinch of salt. Once it boils, I add the pasta and cook it until al dente. Before draining, I save about half a cup of pasta water. This trick helps me adjust the sauce later.

2. Sauté the Aromatics and Mushrooms

In a large skillet, I heat olive oil and butter over medium heat. I add the chopped onion and cook it until it turns soft and fragrant. Then, I toss in the garlic and let it cook for 30 seconds. After that, I add the shiitake mushrooms and cook them until they turn golden and release their juices. This takes about 6–7 minutes.

3. Deglaze and Build the Sauce

I pour in the white wine and scrape the bottom of the skillet to pick up all those flavorful bits. I let the wine reduce by half.

4. Add Cream and Cheese

Next, I stir in the heavy cream and let it simmer gently. Then, I add Parmesan cheese and mix until the sauce becomes silky and slightly thick. I season it with salt, pepper, and a pinch of red pepper flakes for a little heat.

5. Combine Everything

I add the cooked pasta to the skillet and toss it with the sauce. If it feels too thick, I splash in some of the reserved pasta water until it reaches the perfect consistency.

6. Garnish and Serve

Finally, I sprinkle fresh parsley and a little extra Parmesan on top. I serve it hot with a smile.

Nutrition Facts (Per Serving)

  • Calories: 520 kcal
  • Carbohydrates: 50 g
  • Protein: 14 g
  • Fat: 28 g
  • Saturated Fat: 14 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 480 mg

Serving Suggestions

I like to serve this shiitake mushroom pasta recipe with a fresh green salad drizzled with lemon vinaigrette for balance. Warm garlic bread makes a perfect side to soak up that creamy sauce.

If you enjoy wine, a chilled glass of Pinot Grigio or Chardonnay pairs beautifully with the earthy mushrooms and rich cream. For extra color and nutrients, I sometimes add roasted asparagus or sautéed spinach on the side.

Tips and Variations

  • Make it Vegan: Swap heavy cream for coconut cream and use nutritional yeast instead of Parmesan.
  • Add Protein: Toss in grilled chicken strips or sautéed shrimp for a heartier meal.
  • Extra Flavor: Add fresh thyme or rosemary while sautéing mushrooms.
  • Spicy Kick: Increase the red pepper flakes or add a dash of chili oil before serving.

Health Benefits of Shiitake Mushrooms

I love using shiitake mushrooms not just for their flavor but also for their amazing health benefits. They are packed with nutrients that make every bite wholesome. Shiitakes are a great source of B vitamins, which help boost energy and keep your metabolism healthy.

They contain polysaccharides and antioxidants that support immunity and fight inflammation. I also like that they promote heart health by helping lower cholesterol. Plus, their dietary fiber aids digestion and keeps the gut happy. With all these benefits, I feel good about adding them to my meals.

Note

I always taste and adjust the seasoning before serving because cream sauces can mellow out flavors. Saving pasta water is key—it helps me create that restaurant-style glossy sauce.

FAQ

1. Can I use dried shiitake mushrooms for this recipe?

Yes, I can use dried shiitake mushrooms if fresh ones are not available. I soak them in warm water for 20–30 minutes until they become soft, then slice and cook as usual. The soaking water adds extra flavor to the sauce.

2. How do I make this shiitake mushroom pasta vegan?

To make it vegan, I replace heavy cream with coconut cream or a plant-based alternative. I also use vegan butter and swap Parmesan with nutritional yeast for a cheesy flavor.

3. What type of pasta works best with shiitake mushrooms?

I prefer long pasta like spaghetti, fettuccine, or linguine because the creamy sauce coats them beautifully. However, short pasta like penne or rigatoni also works well.

4. Can I add protein to this recipe?

Yes, I often add grilled chicken, shrimp, or even crispy tofu for extra protein. They blend perfectly with the creamy mushroom sauce.

5. How do I store leftovers?

I store any leftover shiitake mushroom pasta in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to bring back the sauce’s creamy texture.

Conclusion

This shiitake mushroom pasta recipe is one of my go-to comfort meals because it combines simple ingredients with bold, earthy flavors. It feels elegant yet comes together in under 40 minutes, which makes it perfect for both busy weeknights and special occasions.

The creamy sauce, tender pasta, and savory mushrooms create a dish that tastes like something from a fine restaurant, but I get to enjoy it in my own kitchen. Try this recipe, make it your own with a few variations, and enjoy every bite.

Shiitake Mushroom Pasta Recipe

This creamy shiitake mushroom pasta recipe combines earthy mushrooms with a rich, velvety sauce for the ultimate comfort meal. Ready in just 35 minutes, it’s perfect for weeknight dinners or special occasions. With simple ingredients and step-by-step instructions, you can create a restaurant-quality dish right at home. Add your favorite herbs, make it vegan, or spice it up for a delicious twist every time.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-inspired
Calories: 520

Ingredients
  

  • 12 oz 340 g spaghetti or fettuccine
  • 8 oz 225 g fresh shiitake mushrooms, stems removed and sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • ½ cup dry white wine optional but adds great depth
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon salt or as needed
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • A pinch of red pepper flakes optional
  • Zest of ½ lemon optional for brightness

Equipment

  • Large pot for pasta
  • Deep skillet or sauté pan
  • Wooden spoon​
  • Knife and chopping board
  • Measuring cups and spoons
  • Cheese grater

Method
 

Cook the Pasta
  1. I fill a large pot with water and add a big pinch of salt. Once it boils, I add the pasta and cook it until al dente. Before draining, I save about half a cup of pasta water. This trick helps me adjust the sauce later.
Sauté the Aromatics and Mushrooms
  1. In a large skillet, I heat olive oil and butter over medium heat. I add the chopped onion and cook it until it turns soft and fragrant. Then, I toss in the garlic and let it cook for 30 seconds. After that, I add the shiitake mushrooms and cook them until they turn golden and release their juices. This takes about 6–7 minutes.
Deglaze and Build the Sauce
  1. I pour in the white wine and scrape the bottom of the skillet to pick up all those flavorful bits. I let the wine reduce by half.
Add Cream and Cheese
  1. Next, I stir in the heavy cream and let it simmer gently. Then, I add Parmesan cheese and mix until the sauce becomes silky and slightly thick. I season it with salt, pepper, and a pinch of red pepper flakes for a little heat.
Combine Everything
  1. I add the cooked pasta to the skillet and toss it with the sauce. If it feels too thick, I splash in some of the reserved pasta water until it reaches the perfect consistency.
Garnish and Serve
  1. Finally, I sprinkle fresh parsley and a little extra Parmesan on top. I serve it hot with a smile.

Notes

I always taste and adjust the seasoning before serving because cream sauces can mellow out flavors. Saving pasta water is key—it helps me create that restaurant-style glossy sauce.