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shiitake mushroom pasta

Kinepeli avatar
Recipe by
Jennifer R
@Kinepeli
Portland, OR

Shiitake mushrooms are in a lot of recipes, but I usually rely on my trusty cremini. The shiitakes were offered in my Imperfect Produce box, so I decided to give them a go. They're very similar to the cremini, with a firm, meaty bite and mellow flavor. They are now a favorite. This pasta dish goes together so quickly, it's a favorite for a weekday dinner. By the time your pasta is done, the sauce is too!

yield 2 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For shiitake mushroom pasta

  • 8 oz
    spaghetti
  • 1 stick
    butter
  • 2 c
    shiitake (or other) mushrooms, stems removed, roughly chopped
  • 5 clove
    garlic, grated
  • 5 oz
    fresh spinach, roughly chopped
  • 1 tsp
    kosher salt
  • 1 Tbsp
    fresh thyme leaves
  • 1 tsp
    fresh rosemary, finely chopped
  • 1/2 c
    grated parmesan
  • 1/2 c
    heavy cream
  • 1/4 c
    fresh parsley, roughly chopped

How To Make shiitake mushroom pasta

  • 1
    In a large skillet over medium heat melt the stick of butter. Stir as it melts. Continue to cook and stir the butter until it is foamy, browned and smells slightly nutty.
  • 2
    Boil a pot of water and cook pasta according to directions while making the rest of the recipe.
  • 3
    Add mushrooms and cook, stirring occasionally, until softened and slightly browned - 7-8 minutes.
  • 4
    Add garlic, spinach, thyme and rosemary. Stir to wilt spinach.
  • 5
    After spinach is wilted, stir in cream and parmesan. Add cooked pasta and toss to coat.
  • 6
    Plate and sprinkle with parsley.
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