Pasta With Mushrooms and Gremolata Recipe (2024)

Yummy and easy. Proportion-wise, half the pasta and 1.5 the mushrooms. I prefer lots of veggies with each pasta bite. Can add peas and/or shelled edamame too. Can keep it vegan if you omit the optional parm cheese--or make your own parm-like cheese with some nutritional yeast and/or this easy almond-replica-of-parmesan ("alm-esan") recipe. http://www.geniuskitchen.com/recipe/almesan-vegan-parmesan-283639

I added a handful of quartered grape tomatoes in step 3 - a nice variation. Delicious, easy and definitely will make again.

Wow - the fragrance on step 3 is so amazing! A wonderful dish (even with just spaghetti). I added more garlic and parsley; also added the juice of 1/2 lemon during the tossing of step 5.

Definitely a keeper recipe; thanks to the mushroom-parmesan combo, it provides a great umami punch.A tip: Save =all= the pasta water! The noodles sucked up the liquid so fast, what was perfect became dry in seemingly seconds.After considering several options, I tossed the fettuccine with some olive oil when I added the parmesan, and that did the trick when it came to moistness. I would rather have avoided the extra calories, though, since the taste was lovely as prepared.

I made this using farfalle and oyster mushrooms that grow on a dead tree near my house. It was delicious. I might like it better with a finer pasta, as the farfalle were chewy and thick and sort of overwhelmed the mushrooms. I may try angel hair. It was quite good and I will make it again. The simplicity and short list of ingredients are appealing.

Lemony pasta is the dish I make when I start yearning for spring. Mind the garlic so that it doesn’t overwhelm the lemon. I use the minced peel of an entire lemon (or two). I juice the lemons, and once the pasta is cooked and drained, I pour lemon juice and a little pasta water over it before adding the mushrooms. Add a dollop of ricotta when serving so diners can stir it into the hot pasta and make a creamy sauce. I often add walnuts and leafy greens. Peas would make a welcome addition.

Delicious, easy, and leftovers for lunch next day were even more lemony. I used button mushrooms; they were all I had. I’ll cook this regularly and add veggies and whatever I have. Thank you!

Extremely bland! Maybe if you doubled the grimolata it would be better.

Add red pepper flakes!!!! Brought this to a new level.

I definitely second the suggestion to halve the pasta. I didn’t find that the mushrooms gave the dish enough flavor, and the cooking robbed the parsley of its freshness and pungency. I had to fix it by melting Parmesan into the pasta water and stirring to make a sauce, plus adding a squeeze of lemon as well as S&P over the top.

Just made this (early July in Wisconsin) with some beautiful Golden Oyster mushrooms that I found in the woods today. I used three cloves of garlic and wasn’t shy with the salt and lemon zest; topped with some Carr Valley black truffle goats cheese. Delectable! Driftless region at its finest!

for a vegan take, you can just sub nutritional yeast for parmesan. that's all.

Quinoa cooked with chicken broth, some extra thyme sprigs and a bay leaf was a nice side for the tender veggies

Absolutely delicious and easy to make! A great quick weeknight meal:)

Quick and tasty. Added some grape tomatoes. Would add gremolata at the end so the flavors are brighter. Would make again.

I used crimini, sh*take and a large handful of mixed dried wild mushrooms reconstituted with boiling water. Fortunately, I saved the mushroom water because the cooked mushrooms were bone dry. Skimpy 2 Tbs of wine evaporated instantly. Added more wine which evaporated too, well before the mushrooms were done cooking. I strained and reduced the mushroom water along with 2 pats of butter and a splash of cognac or there would have been nothing on the pasta except water. Made with 1/2 lb of farfalle

I used diced 2 tablespoons diced preserved lemon instead of zest and added just before mixing with the pasta. Excellent! Also added some scallions to the gremolata and a fine sliced leek to the mushrooms.

Really a good way to use oyster mushrooms

Wow! So good! My mushrooms were fresh wild maitakes I foraged and I used about a solid handful and a half. I followed the recipe in most ways but started with about 1/3 of an onion coarsely chopped which I sautéed with a touch of salt in olive oil. I also added about 2 tsps of fish sauce about 30 seconds before the white wine to add a bit more umami as the onions had diluted the mushrooms with a lot of their water. It was soooooooo good! Will make again during maitake season for sure!

Very good recipe but needed a bit more flavor. I used 8 ounces of noodles to a pound of mushrooms. At the end, I squeezed half the lemon that I zested and it really completed the dish.

Since I already had the shaved lemon for the zest, I used lemon juice in place of the white wine. Excellent.