How to make Pasta with Mushrooms and Parmesan

Welcome, cherished food enthusiasts and valued patrons, to the online kitchen of Italy Today Restaurant, conveniently served up at I’m Chef, and it is with great joy that I unveil the rustic yet refined flavors of Pasta with Mushrooms and Parmesan.

In Italy, every ingredient tells a story, and mushrooms are no exception. They remind us of autumnal forages in the woodlands, of earthy aromas and the anticipation of a warm meal shared with friends. Combine these treasures with the subtle sharpness of Parmesan cheese, and you have a dish that sings the song of Italian woods and open fields.

Step into your kitchen with me as we bring this serenade to life. We’ll choose from porcini, chanterelles, or even humble cremini to deliver a spectrum of flavors. Sautéed gently in garlic-infused olive oil, and with a splash of white wine, they’ll surrender to a soft, delectable texture.

Now, the pasta—imagine it al dente, firm to the bite—forming the perfect backdrop for our fungal symphony. The Parmesan? Aged until it’s rife with crystalline textures and rich umami, ready to melt into our dish and create a sauce of golden excellence.

Whether you’re nestled in a bustling city apartment or a quaint country home, this Pasta with Mushrooms and Parmesan will transport you to a quaint trattoria beneath the rolling hills of Emilia-Romagna. Through my step-by-step guide, you’ll transform simple ingredients into a rich tapestry of taste, proof of your culinary prowess.

So embrace the spirit of Italia in your cooking. Let each stir of the pot be a celebration, each plating a declaration of your love for food and life itself.

Until we dine together, may your pans sizzle with joy, and your dishes echo the warmth of the Italian sun. Buon appetito, and may your journey through Italian cooking be as delightful as a cool breeze through Tuscany’s vineyards.

Pasta with Mushrooms and Parmesan Recipe

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Pasta with Mushrooms and Parmesan is an exquisite example of Italian cuisine's ability to showcase the depth and variety of earthy flavors. The dish pairs the rich umami of mushrooms with the sharp, salty taste of Parmesan cheese, creating a culinary experience that is both comforting and sophisticated.
In the virtual kitchen of Italy Today Restaurant, found at, Chef Giulia invites diners to embrace the rustic elegance of this dish. She guides them through selecting the finest mushrooms—from the robust porcini to the delicate chanterelles—and demonstrates how to gently sauté these fungal treasures with garlic-infused olive oil, allowing their natural flavors to surface.
The pasta serves as a canvas, ideally al dente, to absorb and intermingle with the complex sauce created by the mushrooms and melted Parmesan. Chef Giulia emphasizes the importance of using aged Parmesan for its textural crystals and rich flavor, which melts seductively into the pasta, forming a creamy sauce without the need for heavy cream.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Pasta
Cuisine Italian
Servings 2 people
Calories 562 kcal


  • 1 pan


  • 200 grams 7 oz of pasta
  • 200 grams 7 oz of mushrooms
  • 15 cl 5 oz of cream (crème fraîche)
  • 2 cl 0.7 oz dry white wine
  • 1/2 garlic clove
  • Parmesan
  • Salt and pepper.


  • Cook the spaghetti in salted water.
  • Clean the mushrooms and cook for 5 minutes over high heat in 5 grams of butter and olive oil. Add the dry white wine.
  • Reduce heat and add the cream, chopped Parmesan and garlic. Let heat for a minute while stirring.
  • Mix the sauce and pasta and sprinkle with chopped parsley.


Keyword cream, mushrooms, pasta

How to cook Pasta with Mushrooms and Parmesan using oven

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  • Preheat your oven to 180°C (350°F).
  • Cook the pasta in a large pot of boiling salted water until it is al dente. Drain, reserving a cup of pasta water, and set aside.
  • Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onions and garlic and sauté until they start to soften.
  • Increase the heat to medium-high, add the mushrooms, and cook until they have released their moisture and started to brown. Season with salt and pepper. If using, pour in a splash of white wine and let it reduce slightly.
  • Remove from the heat. Combine the cooked pasta with the mushroom mixture in a large mixing bowl. Stir in the grated Parmesan cheese and enough pasta water to create a light, creamy consistency.
  • Transfer the pasta and mushrooms to a greased baking dish. Drizzle with the remaining olive oil and sprinkle with additional Parmesan cheese.
  • Bake in the preheated oven for about 15-20 minutes, or until the top begins to turn golden and the edges are bubbling.
  • Remove from the oven, let it cool for a moment, then garnish with fresh herbs before serving.

Tips for making about Pasta with Mushrooms and Parmesan

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Cooking Tips

  • Choice of Mushrooms: Select a variety of mushrooms to offer a range of textures and flavors. Try including some wild mushrooms like chanterelles or porcini if available.
  • Fresh Herbs: Garnish the dish with freshly chopped parsley or thyme to enhance the woodsy taste of the mushrooms and add a splash of color to the plate.
  • Extra Cheese: Have additional grated Parmesan available at the table for those who desire a stronger cheese flavor to complement the mushrooms.
  • Bread Pairing: Serve with slices of warm, crusty bread to absorb the flavorsome sauce — a perfect accompaniment to this rich pasta dish.
  • Wine Pairing: A glass of full-bodied red wine such as Chianti or Pinot Noir pairs beautifully with the umami-rich mushrooms and complements the Parmesan’s depth.
  • Simple Salad: Balance the richness with a simple side salad adorned with a tangy vinaigrette, offering a contrast to the creamy texture of the pasta.
  • Portion Control: Since the dish is quite indulgent, mindful portions are recommended to fully appreciate the complex flavors without overwhelming the palate.
  • Toasted Nuts: For a touch of extra crunch and nuttiness, consider topping the pasta with lightly toasted pine nuts just before serving.
  • Finishing Oil: A final drizzle of high-quality olive oil can enhance the lusciousness and round out the dish’s overall flavor profile.
  • Dessert Suggestion: Follow up with a light dessert such as panna cotta or fresh berries drizzled with balsamic reduction to cleanse the palate and complete the meal.

Serving suggestion

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  • Select the Right Mushrooms: Choose a variety of mushrooms for depth of flavor. Porcini will offer earthiness, chanterelles add a hint of apricot, and cremini bring a meaty texture.
  • Sauté to Perfection: Cook the mushrooms in garlic-infused olive oil over medium heat until they’re browned and their moisture has evaporated. This concentrates their flavor and texture.
  • Deglaze with Wine: A splash of white wine added to the mushrooms after sautéing helps lift the flavors from the pan and adds complexity to the sauce.
  • Quality Parmesan: Invest in a block of aged Parmesan cheese for its deep umami and nutty notes. Freshly grated Parmesan will melt seamlessly into the dish.
  • Al Dente Pasta: Cook your pasta ‘al dente’ to ensure it retains texture and stands up to the rich sauce. Be sure to reserve some pasta water to adjust the consistency of your sauce if necessary.

Top 5 frequently asked questions about Pasta with Mushrooms and Parmesan

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  • What kind of mushrooms are best for Pasta with Mushrooms and Parmesan? For an authentic Italian experience, it’s recommended to use a variety of mushrooms including robust porcini, delicate chanterelles, and meaty cremini for depth of flavor. The different textures and flavors of the mushrooms will enhance the overall dish.
  • Can I make this dish vegetarian or vegan? Yes, the dish can be modified for a vegetarian diet by ensuring all the cheeses used are rennet-free. For a vegan version, substitute the Parmesan cheese with a nutritional yeast or vegan Parmesan alternative and use olive oil instead of any butter in the recipe.
  • How do I achieve the perfect al dente pasta? Cook the pasta according to the package instructions minus one minute, so it retains a bit of firmness. Remember to reserve some pasta water to help emulsify the sauce when combining with the mushrooms and cheese.
  • Can the Pasta with Mushrooms and Parmesan be made gluten-free? Certainly! Just opt for your favorite gluten-free pasta alternative. Be mindful of cross-contamination if you’re serving someone with celiac disease or severe gluten sensitivity.
  • What wine pairs well with Pasta with Mushrooms and Parmesan? A medium-bodied red wine like a Pinot Noir complements the earthy flavors of the mushrooms, while a white wine such as a Chardonnay or a Sauvignon Blanc that’s not too oaky could also balance the savory Parmesan nicely.

In conclusion, Pasta with Mushrooms and Parmesan is a culinary embodiment of comfort, elegance, and the heartwarming richness of Italian cooking tradition. This dish harmoniously melds the earthy, savory depth of mushrooms with the nutty, salty bursts of aged Parmesan cheese to create a meal that is both delightful to the senses and soothing to the soul.

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