Ingredients:

  • 1 lb mixed mushrooms (Cremini, Shiitake, or Oyster), sliced 1/4 inch thick
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 small shallots, finely diced
  • 12 oz long pasta (Tagliatelle, Pappardelle, or Linguine)
  • 1/2 cup dry white wine
  • 1 cup starchy pasta water, reserved
  • 1/2 cup freshly grated Parmesan Reggiano
  • 1/2 tsp red pepper flakes
  • 1/2 cup fresh Italian parsley, chopped
  • 1 tsp fresh lemon juice
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions until just shy of al dente.
  2. Heat 3 tbsp olive oil in your skillet over medium high heat. Add the mushrooms in a single layer. Cook for 5-7 minutes without stirring until they shatter with a crisp exterior and turn golden.
  3. Add the diced shallots and sliced garlic to the skillet. Sauté for 2 minutes until the shallots are translucent and the garlic is fragrant, taking care not to burn the garlic.
  4. Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the skillet. Simmer until the liquid has reduced by half.
  5. Reserve 1 cup of starchy pasta water, then drain the pasta. Use tongs to move the pasta directly from the pot into the skillet.
  6. Add 1/2 cup of pasta water and the 1/2 cup of Parmesan. Toss vigorously for 2 minutes until a velvety, glossy sauce forms and coats every strand.
  7. Stir in the red pepper flakes, lemon juice, salt, and pepper.
  8. Remove from heat and fold in the 1/2 cup of chopped parsley.
  9. Serve immediately.