Ingredients
Equipment
Method
- Cook the pasta
- Bring a large pot of salted water to boil. Cook pasta until al dente (firm to the bite) – usually 1–2 minutes less than package directions. Reserve about ½–¾ cup pasta water before draining.
- Sauté aromatics
- Heat olive oil and butter in a large skillet over medium heat. Add garlic and shallot. Cook until fragrant and softened.
- Cook the mushrooms
- Toss in your mushrooms, season with salt, pepper, and rosemary. Sauté until mushrooms release moisture and turn golden, about 7–10 minutes depending on variety
- Deglaze
- Pour in the wine (white or Marsala). Stir in tomato paste or leave out if you prefer simpler umami, then add a splash of reserved pasta water. Let reduce for about 4–5 minutes, creating a silky mushroom sauce
- Combine pasta and sauce
- Add drained pasta to skillet. Toss thoroughly so pasta absorbs sauce and clings to mushrooms. Add more pasta water if needed to build sauce consistency.
- Finish
- Remove from heat. Stir in Parmesan and chopped parsley. Taste, adjust seasoning, serve immediately.
Notes
I present my method without cream, but you can easily adapt to a creamy version if you want more indulgence. Feel free to mix mushroom types based on availability—cremini, shiitake, oyster, porcini all work beautifully. The key is fresh ingredients and simple technique.