BABISH
recipes
community
livestream
cookware
cookbook
contact
JOIN
MUSHROOM PASTA INSPIRED BY THE SUPER MARIO BROS MOVIE
980,676 views Whether you’re a mushroom-lover or mushroom-hater we’ve got the mushroom pasta recipe for you – kind of weird that you’re looking for mushroom pasta recipes if you hate mushrooms, but hey, we won’t judge.
5 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Simple Mushroom Pasta
INGREDIENTS
1 tbsp kosher salt plus more as needed
8 oz dried spaghetti
1 tbsp olive oil
1 tbsp unsalted butter
6 oz white button mushrooms, washed, dried and sliced
½ small shallot, finely chopped
1 clove garlic, peeled, minced, or crushed
⅓ cup dry white wine
¼ tsp crushed red pepper flakes (optional)
1 tbsp parsley, chopped plus more to garnish
¾ cup heavy cream
1 tsp lemon zest (optional)
½ cup parmesan cheese, grated
freshly ground black pepper, to taste
TOOLS
stock pot
strainer
metal tongs
measuring cups & spoons set
large, high walled skillet
Chef’s knife
cutting board
wooden spoon
DIRECTIONS
1.
Bring a large pot of water to a boil and season with salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
1 tbsp kosher salt plus more as needed
8 oz dried spaghetti
stock pot
strainer
2.
Meanwhile, add the oil and butter to a large high-wallet skillet and heat over medium heat. Season the melted butter/oil with a sprinkling of salt, then add the mushrooms to the skillet. Cook until the mushrooms have lost all of their moisture and have started to brown, about 5-7 minutes.
1 tbsp olive oil
1 tbsp unsalted butter
1 tbsp kosher salt plus more as needed
6 oz white button mushrooms, washed, dried and sliced
large, high walled skillet
metal tongs
Chef’s knife
cutting board
wooden spoon
measuring cups & spoons set
3.
Add the shallot and cook for 2-3 minutes or until the shallots begin to turn translucent.
½ small shallot, finely chopped
large, high walled skillet
Chef’s knife
cutting board
4.
Add the garlic and cook for an additional 30 seconds or until fragrant.
1 clove garlic, peeled, minced, or crushed
wooden spoon
large, high walled skillet
5.
Deglaze the pan with the wine and cook until the liquid has reduce by about half of its original volume, about 2-3 minutes. Add the red pepper flakes (if using) and parsley and cook for 30 seconds.
⅓ cup dry white wine
¼ tsp crushed red pepper flakes (optional)
1 tbsp parsley, chopped plus more to garnish
large, high walled skillet
measuring cups & spoons set
6.
Turn the heat to medium-low, then stir in the heavy cream and lemon zest (if using). Continue cooking the sauce is gently simmering and has thickened, 1-2 minutes.
¾ cup heavy cream
1 tsp lemon zest (optional)
wooden spoon
measuring cups & spoons set
7.
Add in the nearly al dente spaghetti and toss to combine. Add the pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coats the pasta well.
8 oz dried spaghetti
measuring cups & spoons set
metal tongs
large, high walled skillet
8.
Turn off the heat and stir in the parmesan cheese. Add more pasta cooking water if the sauce gets too thick. Season the pasta to taste with salt and pepper.
½ cup parmesan cheese, grated
freshly ground black pepper, to taste
9.
Serve in a large platter and garnish with more chopped parsley.
1 tbsp parsley, chopped plus more to garnish
Miso Mushroom Pasta
INGREDIENTS
1 tbsp kosher salt, plus more as needed
8 oz dried bucatini
1 tbsp olive oil
6 oz shiitake mushrooms, trimmed and sliced
4 oz oyster mushrooms, trimmed and sliced
½ shallot, finely chopped
1 clove garlic, peeled, minced, or crushed
3 tbsp sherry
3 tbsp unsalted butter, room temperature
2 tbsp red or white miso
⅓ cup parmesan cheese, plus more to garnish
½ lemon, juiced
2 tsp chopped tarragon
chopped parsley, to garnish
TOOLS
stock pot
strainer
metal tongs
measuring cups & spoons set
large, high walled skillet
Chef’s knife
cutting board
wooden spoon
high powered blender
DIRECTIONS
1.
Bring a large pot of water to a boil and season with salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
1 tbsp kosher salt, plus more as needed
8 oz dried bucatini
stock pot
strainer
2.
Meanwhile, add the oil to a high-wallet skillet and heat over medium heat. Season the heated oil with a sprinkling of salt, then add the mushrooms to the skillet. Cook until the mushrooms have lost all of their moisture and have started to brown, about 5-7 minutes.
1 tbsp olive oil
1 tbsp kosher salt, plus more as needed
6 oz shiitake mushrooms, trimmed and sliced
4 oz oyster mushrooms, trimmed and sliced
large, high walled skillet
wooden spoon
3.
Add the shallot and cook for 2-3 minutes or until the shallots begin to turn translucent.
½ shallot, finely chopped
Chef’s knife
cutting board
wooden spoon
large, high walled skillet
4.
Add the garlic and cook for an additional 30 seconds or until fragrant.
1 clove garlic, peeled, minced, or crushed
wooden spoon
large, high walled skillet
5.
Deglaze with the sherry and cook until the liquid has reduce by about half of its original volume, about 1-2 minutes.
3 tbsp sherry
large, high walled skillet
measuring cups & spoons set
wooden spoon
6.
Transfer the ⅔ of the mushroom mixture to a high powered blender with butter, miso, and parmesan cheese. Blend until completely smooth; if the sauce is too thick to properly blend, add about ¼ cup of the pasta cooking water to the blender.
2 tbsp red or white miso
⅓ cup parmesan cheese, plus more to garnish
3 tbsp unsalted butter, room temperature
high powered blender
7.
Return the mushroom sauce to the skillet with the remaining cooked mushrooms. Bring the sauce up to a bare simmer over medium heat.
6 oz shiitake mushrooms, trimmed and sliced
4 oz oyster mushrooms, trimmed and sliced
large, high walled skillet
8.
Add in the nearly al dente pasta and toss to combine. Add the pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coats the pasta well.
8 oz dried bucatini
large, high walled skillet
metal tongs
9.
Stir in the lemon juice and tarragon, then season to taste with salt and pepper.
½ lemon, juiced
2 tsp chopped tarragon
1 tbsp kosher salt, plus more as needed
10.
Garnish with more cheese and chopped parsley.
chopped parsley, to garnish
Norcina Pasta
INGREDIENTS
1 tbsp kosher salt
½ tsp kosher salt, plus more to taste
8 oz dried Mezze rigatoni
8 oz ground pork
2 garlic cloves, minced and divided
1 tsp fresh rosemary, chopped
¼ tsp fennel seeds, crushed
¼ tsp crushed red pepper flakes
⅛ tsp freshly grated nutmeg
1 tbsp olive oil
4 oz Cremini mushrooms, stems removed and finely chopped
⅓ cup dry white wine
1 tbsp parsley, chopped and more to garnish
¾ cup heavy cream
½ cup Pecorino cheese
freshly ground black pepper, to taste
TOOLS
stock pot
strainer
metal tongs
measuring cups & spoons set
large, high walled skillet
mixing bowls
Chef’s knife
cutting board
wooden spoon
paper towels
slotted spoon
DIRECTIONS
1.
Bring a large pot of water to a boil and season with 1 tablespoon of salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
1 tbsp kosher salt
8 oz dried Mezze rigatoni
stock pot
strainer
2.
Meanwhile, combine the pork, 1 clove of garlic, rosemary, fennel seeds, red pepper flakes, nutmeg and ½ teaspoon of salt in a medium bowl. Fold the thoroughly combine the mixture.
8 oz ground pork
2 garlic cloves, minced and divided
1 tsp fresh rosemary, chopped
¼ tsp fennel seeds, crushed
¼ tsp crushed red pepper flakes
⅛ tsp freshly grated nutmeg
½ tsp kosher salt, plus more to taste
measuring cups & spoons set
Chef’s knife
cutting board
mixing bowls
wooden spoon
3.
Add the oil to a large high-wallet skillet and heat over medium heat. Add the pork to the skillet, brown the meat, making sure to break the chunks into smaller pieces. Continue to cook for 3-4 minutes or until the pork is cooked through.
1 tbsp olive oil
8 oz ground pork
large, high walled skillet
metal tongs
wooden spoon
4.
Using a slotted spoon, remove the cooked pork from the skillet and set side in a paper towel-lined bowl. Add the finely chopped mushrooms to the skillet and cook until they have released all of their moisture, 3-5 minutes.
8 oz ground pork
slotted spoon
paper towels
mixing bowls
5.
Add the remaining garlic clove and cook for 30 seconds or until fragrant.
2 garlic cloves, minced and divided
large, high walled skillet
6.
Add the wine and cook until the liquid has reduced by about half of its original volume, about 2-3 minutes. Stir in the parsley and cook for 30 seconds longer.
⅓ cup dry white wine
1 tbsp parsley, chopped and more to garnish
measuring cups & spoons set
large, high walled skillet
Chef’s knife
cutting board
wooden spoon
7.
Turn the heat to low, then stir in the heavy cream and reserved pork. Continue cooking until the sauce has thickened, about 1-3 minutes.
¾ cup heavy cream
8 oz ground pork
measuring cups & spoons set
wooden spoon
large, high walled skillet
8.
Add in the nearly al dente pasta and toss to combine. Add the pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coats the pasta well. Then, add the pecorino cheese, and stir to combine.
8 oz dried Mezze rigatoni
½ cup Pecorino cheese
large, high walled skillet
metal tongs
wooden spoon
9.
Season the pasta to taste with salt and pepper.
½ tsp kosher salt, plus more to taste
freshly ground black pepper, to taste
large, high walled skillet
wooden spoon
10.
Serve in a large platter and garnish with more chopped parsley.
1 tbsp parsley, chopped and more to garnish
Unlock this recipe
Welcome to the...
Babish Culinary Universe
Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.
Try it out for a month free, then just $1/month
RELATED RECIPES
