Description
Earthy, buttery mushrooms meet al dente pasta and herby brightness in this deeply flavorful fall pasta dish. Topped with crispy garlic breadcrumbs and finished with lemon and cheese, it’s a cozy, gourmet meal that’s surprisingly easy to pull together.
Ingredients
For the Pasta:
3 lbs wild mushrooms (Chanterelles, Hen of the Woods, Oyster, etc.)
½ cup olive oil
12 garlic cloves, finely chopped
6 tablespoons butter, divided
Kosher salt and freshly cracked black pepper, to taste
Zest and juice of 2 lemons
8 tablespoons homemade breadcrumbs (see below)
2 tablespoons capers, rinsed, drained, and chopped
2 tablespoons fresh thyme, chopped
4 tablespoons flat-leaf parsley, chopped
20 oz pasta (short or long shapes like rigatoni, fusilli, or tagliatelle)
Grated Pecorino Romano or Parmesan, for serving
For the Breadcrumbs:
8 thick slices whole grain bread, torn into small pieces (about 3 cups)
4 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, chopped
1 teaspoon kosher salt
Instructions
Make the Breadcrumbs: In a large skillet, heat olive oil and butter over medium. Add garlic and toast for 1 minute. Add bread and salt, and toast until golden and crisp, about 8–10 minutes. Set aside.
Roast the Mushrooms: In a large skillet, heat olive oil and 3 tablespoons butter. Add mushrooms, season with salt and pepper, and roast over medium-high heat until golden and crispy, 10–12 minutes. Stir in garlic, capers, thyme, and lemon zest. Cook 2–3 minutes more.
Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
Toss pasta into mushroom mixture with reserved pasta water, lemon juice, and remaining butter. Stir in parsley.
Plate and top with breadcrumbs and grated cheese.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 460
- Fat: 28g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g