Ingredients:

  • 1 lb mixed mushrooms (Cremini, Shiitake, or Oyster), sliced 1/4 inch thick
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 12 oz dry long pasta (Tagliatelle, Linguine, or Spaghetti)
  • 6 cloves fresh garlic, microplaned
  • 2 medium shallots, finely diced
  • 3 tbsp unsalted butter
  • 0.5 cup reserved pasta water
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 0.25 cup fresh Italian parsley, chopped
  • 1 tsp lemon zest
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Heat a large stainless steel or cast iron skillet over medium-high heat until wisps of smoke appear.
  2. Add olive oil to the skillet, then the mushrooms in a single layer. Do not stir for 4 minutes to allow a mahogany crust to develop. Flip and repeat on the other side for 3 minutes until mushrooms have shrunk and browned.
  3. Drop the pasta into the boiling water and cook until 2 minutes before al dente. While pasta cooks, lower the skillet heat to medium. Add butter and shallots to the mushrooms, sautéing until translucent for 2 minutes.
  4. Stir the minced garlic into the skillet and cook for 30-45 seconds until fragrant but not browned.
  5. Transfer the pasta directly into the skillet. Add the reserved pasta water and grated Parmigiano-Reggiano. Toss vigorously with tongs over medium heat until the liquid emulsifies into a glossy, velvety sauce.
  6. Remove from heat. Fold in the fresh parsley, lemon zest, and black pepper. Serve immediately while the sauce is at its peak consistency.