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+ servings

Wild Mushroom Pasta Recipe

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Pasta
Cuisine: Italian
Servings: 2 servings


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 8 oz wild mushrooms mixed including shiitake, portobello, oyster, and chanterelle - cleaned, stemmed, and thickly sliced
  • 1 teaspoon fresh rosemary finely chopped
  • ½ teaspoon fennel seeds toasted
  • freshly ground black pepper to taste
  • ½ pound pasta penne or other favorite
  • ¼ cup basil coarsely chopped
  • 2 tablespoons Parmesan cheese freshly grated


  • Bring a large pot of water to boil.
  • Mince the garlic.
  • Clean, stem and slice the mushrooms.
  • Finely chop the rosemary and coarsely chop the basil.
  • If your Parmesan cheese is ready to go, so are you.
  • In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden.
  • Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally until the mushrooms are tender, about 15 minutes.
  • Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite; drain well.
  • Add the pasta to the mushrooms, adding the basil and cheese.
  • Mound onto two plates and serve immediately, offering additional Parmesan if desired.