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italian essentials: pasta & crispy mushrooms

Recipe by
Andy Anderson !
Wichita, KS

This is a quick dish to assemble and cook and you can have it on the table in under 30 minutes. Like many Italian dishes it is made with a minimum of ingredients, that are quickly sautéed, and tastes divine. If you like pasta and mushrooms, you are going to love this dish. So, you ready… Let’s get into the kitchen.

yield 2 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For italian essentials: pasta & crispy mushrooms

  • 2 Tbsp
    olive oil, extra virgin variety
  • 8 oz
    mushrooms, cleaned, stems removed, and sliced
  • 1/2
    kosher salt, or to taste
  • 2 clove
    garlic, thinly sliced
  • 1/4 tsp
    crushed red pepper flakes
  • 1 Tbsp
    sweet butter, unsalted
  • 1/4 c
    vegetable broth, homemade if possible
  • 8 oz
    dried pasta
  • 1/4 c
    parmesan cheese, freshly grated
  • 2 Tbsp
    chopped fresh flat-leaf parsley

How To Make italian essentials: pasta & crispy mushrooms

  • 1
  • 2
    You will need a pot to boil the noodles, and a skillet to make the mushrooms.
  • 3
    The Pasta I am using some homemade flat egg noodles; however, you can pretty much use any type of pasta you choose.
  • 4
    The Mushrooms The mushroom choice is yours to make. I like using a mix of shrooms like button, portobello, baby bella, shiitake, cremini… have some fun with it.
  • 5
    Why add the mushrooms in two batches? That is one of the secrets to this recipe. You do not want all the mushrooms to be crispy. So, by adding the in two batches, you have some that have crispy edges, and some that are browned.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Slice up the mushrooms, thinly slice the garlic, and chop the parsley.
  • 8
    Add some water to a pot and start bringing it up to the boil.
  • 9
    Place a large skillet over medium heat and add the olive oil, and when it begins shimmering, toss in half the mushrooms.
  • 10
    Add the salt, and stir until the mushrooms begin to brown, and release their moisture, about 4 – 6 minutes.
  • 11
    Add the second batch of mushrooms to the skillet and turn the heat up to medium high.
  • 12
    Stir until the mushrooms begins to crisp up and the pan begins to dry out, about 4 – 6 minutes. At this point turn the heat back down to medium, add the butter and stir to coat the mushrooms, about 1 additional minute.
  • 13
    It is at this point that you have the greatest chance of burning the mushrooms, so do not leave the skillet, and if you think they might be close to burning, take the pan off the heat, and let it cool down a bit.
  • 14
    Add the red pepper flakes and garlic, and stir until fragrant, about 30 seconds.
  • 15
    Add the vegetable stock, and simmer until the liquid is reduced by about half, about 3 – 4 minutes.
  • 16
    While the mushroom sauce is simmering, toss the pasta noodles into the boiling water and cook until al dente.
  • 17
    If the mushroom sauce finishes early, no worries, just cover, place the burner at its lowest setting and keep warm.
  • 18
  • So yummy
    Add the pasta to a serving bowl, and toss with a bit of olive oil, place the mushroom sauce on top and sprinkle with the grated parmesan and parsley. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.