top of page

Creamy Wild Mushroom Pasta 



  • 500g pasta (I made fresh homemade pasta) 

  • 30g butter

  • 2 tbsp olive oil

  • 2 large shallots, finely chopped 

  • 4 garlic cloves, finely chopped

  • 300g mixed wild mushrooms, such as large flat chanterelles that i used (they were amazing!) but you can also use, oyster mushrooms, porcini etc, cleaned and pulled into bite-size pieces

  • 40g pine nuts, toasted

  • approx. 200g crème fraîche

  • 90g parmesan, finely grated, plus extra to serve

  • 2 handfuls chopped fresh flatleaf parsley

  • Grated zest of 1 lemon

Optional Garnish: 

  • 2 tsp butter 

  • 1 tbsp soy sauce 

  • 2 handfuls of mushrooms 

  • 1 tbsp pine nuts 


  1. Heat the butter and oil in a large pan on a medium heat. Add your chopped shallots and sauté for 5 minutes or until golden. 

  2. Next add your minced garlic and mushrooms. Cook for another 5 minutes until soften and golden. 

  3. Meanwhile, bring a large pot of salted water to the boil and cook your pasta to packet instructions or until al dente. Drain well making sure to save 2 ladles of pasta water! and then set aside. NOTE: if you're using fresh pasta it only takes about 3 minutes to cook so you can cook your pasta after completing the sauce!  

  4. While the pasta is cooking, stir in the pine nuts and crème fraîche to your mushroom mixture and bring to a simmer for 1-2 minutes and the remove from the heat. Season with salt and pepper to your taste. 

  5. Once the pasta is done, toss it through the mushroom mixture with some pasta water, the parmesan, parsley and lemon zest. 

  6. To serve divide the pasta between your bowls and top with extra parmesan, more fresh parley, sea salt and cracked black pepper. 

Optional Garnish: I also sautéed 2 handfuls of mushrooms and 1 tbsp of pine nuts in a seperate small pan with 2 tsp butter and 1 tbsp soy sauce to go on top of the pasta! To make it a little more pretty :)

bottom of page