A Simple Sauté Of Wild Mushrooms With Pasta

wild mushrooms

A mix of wild mushrooms such as chanterelles, oyster, morels, shiitake and cremini with their different textures, flavors and colors are delicious when simply sautéed with butter, wine and fresh thyme. When sautéed and tossed with pasta and cheese, they make for an amazingly simple but special evening meal.

There are so many ways to use mushrooms, whether raw, marinated, sautéed, grilled or roasted. One of my favorites is a simple sauté with butter or a mix of butter and olive oil with a clove or two of garlic and a few fresh herbs. Quickly sautéed, they make a wonderful accompaniment for many chicken and veal dishes. Add some cream, wine or broth to the sautéed mushrooms and they make a wonderful topping for pasta and other dishes. Think of them as little sponges that will soak up the flavors of other ingredients. You should season mushrooms well but remember to keep the seasonings or sauces simple so that nothing overpowers the delicious earthiness of the mushrooms you are using.

You may not be aware of the fact that mushrooms are considered a superfood source, full of nutrients and natural antioxidants. They are low calorie, fat free and low sodium as well so they are a wonderful addition to use in your recipes.

pasta with wild mushrooms
Mafaldine Pasta With Wild Mushrooms

Pasta With A Sauté Of Wild Mushrooms And Fresh Herbs

Serves 2 generously, adjust the recipe accordingly.

  • 1/2 lb. of mafaldine, pappardelle or pasta of your choice
  • 12 – 16 oz. mixture of wild mushrooms such as chanterelles, oyster, morels, shiitake and cremini, cleaned and sliced
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter plus and additional 2 Tbsp. to finish the pasta
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 1/2 c. white wine
  • 1/2 c. chicken broth diluted with 1/2 c. water or 1 c. mushroom broth (made from several pieces of dried porcini mushrooms soaked in 1 c. boiling water, strained then filtered to remove sediment)
  • 2 tsp. chopped fresh thyme leaves
  • 1 c. reserved pasta water, if needed
  • 2 – 3 Tbsp. grated Pecorino Romano or Parmesan cheese (optional but suggested)
  • finely chopped parsley for garnish

Cook pasta in a large pot of salted boiling water according to the package directions until al dente. Reserve 1 cup pasta water then drain.

As the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add the shallot and garlic and cook stirring occasionally, until soft and translucent about 3 minutes. Add the white wine and cook until almost evaporated. Add 2 Tbsp. butter, when melted add the mushrooms. Season with salt and pepper, sauté over medium high heat, stirring occasionally, until the mushrooms are tender and beginning to brown, about 5 minutes. Do not overcrowd or they will not brown, cook in batches if necessary. Add the broth and thyme and cook until the liquid slightly reduces.

Drain the pasta and add to the sauté pan along with the remaining 2 Tbsp. butter and cheese, if using, and toss well. Taste and adjust the seasoning, if necessary. Add some of the reserved pasta water if the pasta seems dry. Plate and garnish with chopped fresh parsley. Serve with additional grated cheese on the side.


Mushrooms are a love them or hate them ingredient. Our son is one of those that doesn’t care for mushrooms in any shape or form. Others think a steak without sautéed mushrooms is like serving toast without butter. Count me in as one of those that love mushrooms although I never had one until after I got married as my mother never cooked with them. Tell me, do you like mushrooms? Do you eat them stuffed with spinach and cheese as an appetizer, sautéed as an accompaniment to a main entree or in a pasta dish similar to my mafaldine pasta with sautéed wild mushroom and fresh herbs.

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47 thoughts on “A Simple Sauté Of Wild Mushrooms With Pasta

  1. I love mushrooms – I’d definitely enjoy your pasta!
    There’s a good mushroom man in the market here with all sorts of varieties. In Barcelona during autumn some of the vegetable stalls in the Boqueria are literally covered in chanterelles and occasionally you get someone selling small foraged truffles, alongside home made charcuterie.

  2. This looks so yummy. I love mushrooms and so does hubby. One of the few things we both like. So we eat them often. Must try this recipe.

  3. A perfect pasta dish! I love a simple sauté of mushrooms as well. One of my favorite lunches is sautéed mushrooms with a pinch of thyme on a sliced, toasted baguette. Nothing better, especially if they are wild chanterelles!

  4. Put me in the mushroom lover’s camp! Can’t get enough of them. This is a terrific dish — so simple, and the flavor of the mushrooms must really shine. Thanks!

  5. I love mushrooms. i just pinned this to make later. I make something similar with fresh sauteed asparagus added to the dish. I didn’t like them growing up, because we only had canned mushrooms in our house.

  6. This is a great dish, Karen. I love mushrooms. In Chinese and European cuisines, mushrooms hold so much flavour and nutritional value.

  7. What a beautiful dish, it sounds wonderful. We receive shiitakes every other week from June-September as part of our CSA.

  8. I can’t wait to try this! We love mushrooms in our household and are always looking for new ways to enjoy them. Thanks Karen.

  9. I will definitely try out mushrooms alone (ie not with other vegetables, including tomatoes) and pasta. My daughter loves mushrooms, so I don’t know why we haven’t tried it before.

  10. We are huge mushroom fans – they add a real “meatiness” do dishes with or without meat. We so often rely on them for pastas (as you have so beautifully done here!), stir fries, and for sauces, risotti and more. Thanks for the health info – I never think of them as “good for me” – just as good!

  11. Love mushrooms and this sounds delicious. I seldom cook pasta as my husband cooks it twice a week for himself on days when I take a break from eating too much. Think I will have to remedy that and cook this one evening. Yum yum. Keep well Diane

  12. What a mouthwatering bowl of pasta! We love mushrooms but I never think to make pasta with them. Thank so much for the wonderful recipe!

  13. I love mushrooms Karen! We get wild mushrooms late summer and I like to make a creamy sauce with herbs too, with pasta or German ‘Spaetzle’. 😃

  14. Such an amazing mushroom mix and dreamy meal! The wine and herbs puts it over the top! 🙂 ~Valentina

  15. Beautiful dish, Karen! I do cook mushrooms a lot (chanterelles are by far my favourite, but they aren’t in season yet), but never combined. It sounds like a fantastic idea!

  16. Karen, thanks for your “thyme-ly” post! I was debating about what to fix for dinner tonight so I can use up some fresh thyme I got for my Mother’s Day feast (also pasta-themed… great minds. 🙂 Your mushrooms sound marvelous! I don’t have access to many wild varieties here, but a local mushroom farm keeps the grocery store supplied with the “white kind” and Portobellos. Close enough! Thanks for your delicious-sounding recipe and for your beautiful photos. Love your colorful header pic, too!

  17. Totally agree with Raymund about mushrooms being the bacon of the vegetable world, especially when you have such a beautiful mix of wild mushrooms to work with. The flavors and textures are unbeatable and to add them to a pasta like this, who could resist eating the whole bowl?

  18. We adore mushrooms, I always have a variety of fresh and dried in my kitchen; they grace our table at least once or twice per week. This week, we’ve already had them in a light cream sauce over pork Medallions and barley risotto, tomorrow they will be dry-fried to top a pizza with brown butter béchamel and fresh mozzarella. Dry-frying them intensifies their earthy flavour and dehydrates them so they don’t make the pizza wet.
    This is a really beautiful, simple recipe and easy for a weeknight meal.

  19. What a great dish!…I love mushrooms too….one of my favorites tapas is to fill a white mushroom with a mix of roquefort cheese and walnuts….in the oven until melted….and voila!….a simple tasty dish!…//your pasta is great!!……Abrazotes, Marcela

  20. I used to hate mushrooms, but I’ve been growing fond of them lately. This pasta looks fantastic! It’s a bit difficult to find the wild mushroom variety up here, but we can still get several varieties. This sounds like a comfort food classic!

  21. I love sautéed mushrooms. This looks fantastic, and it’s making me so hungry. I’ll be making this soon!

  22. Mushrooms and pasta make for a satisfying meatless supper. Plus, as you so rightly demonstrate, it’s a dish that comes together so quickly and easily.

  23. I am drooling because this has two of my favorite ingredients, mushrooms and pasta! Where do you get your mushrooms from? I have seen one place selling dehydrated morels, which I love, but they are SO expensive. I would love to have a reputable place to buy a variety of mushrooms from.

  24. We love mushrooms and cook them every week. LOVE this recipe too Karen!! Your dish looks fantastic! You inspire me to make dishes I need to make…… Thanks!
    I hope we are among your list of ” Friends That Inspire” … LOL!

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