Rating: 3.09 stars
135 Ratings
  • 5 star values: 22
  • 4 star values: 16
  • 3 star values: 65
  • 2 star values: 16
  • 1 star values: 16

This simple pasta highlights the great taste of affordable button mushrooms.

Everyday Food, October 2009

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.

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  • Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.

  • Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.

Cook's Notes

For even more flavor, experiment with dried porcini mushrooms.

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Reviews (4)

135 Ratings
  • 5 star values: 22
  • 4 star values: 16
  • 3 star values: 65
  • 2 star values: 16
  • 1 star values: 16
Rating: Unrated
10/19/2013
So I just got finished making this recipe and like a previous review recommended I made a few tweaks. So instead of white onion, I chopped up two small shallots, and added a whole clove of garlic to a butter in a saucepan on low heat. Once the shallots were nice and soft I added a little more butter and followed the recipe as outlined, with a little extra salt and pepper. These few tweaks really make the difference, and it only took about an hour to prepare with all of the chopping!
Rating: 1 stars
10/11/2012
This was awful. Please do not waste mushrooms or your time on this recipe.
Rating: Unrated
02/28/2012
This was pretty bland, not sure why. My husband's words were, "well, the flavours are nice, you just can't really taste them that often." Really, really subtle. I doubt I'd make it again, but if I did, I'd add shallots to the onions, maybe a little garlic at the end, a lot more lemon juice and wine and salt and pepper, and I'd grate the parm so it melted in throughout the dish, instead of being in big chunks in a few places.
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Rating: Unrated
05/05/2010
This was delicious! I can't believe what a difference the fresh lemon juice made. I also added spinach for a little extra nutrition.