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Mushroom Pasta

Frankie Celenza

Mushrooms and pasta make for a magical combination.



  • Salt
  • 1 1/2 cup strascinati pasta
  • 1 clove garlic, crushed
  • 1 sprig rosemary
  • 2 tablespoons butter
  • 4 large shiitake mushrooms, chopped
  • 1/2 pound cremini mushrooms, chopped
  • The juice of 1/3 lemon
  • Parmigiano-Reggiano cheese
  • 2 tablespoons chopped parsley, for garnish

Let's get Cooking...

  1. Set a large pot of water to boil. Add salt. When water boils, add pasta and cook for about 5 minutes.
  2. In a large deep-set pan, sauté garlic and rosemary in 1 tablespoon butter. Add mushrooms and 1/2 cup of pasta water and sauté until mushrooms are cooked down, adding lemon juice and more pasta water midway through to deglaze.
  3. Add the remaining tablespoon of butter to the mushroom mixture, and scoop the cooked pasta into the pan, stirring to combine. Grate Parmigiano-Reggiano over pasta and garnish with parsley to serve.