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For maximum flavor and chewy-soft texture, the mushrooms are roasted and then simmered in broth. Save a bit of pasta water to moisten each bowl before serving.

This Story Originally Appeared On sunset.com


Credit: Victor Protasio

Recipe Summary

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 475° with a rack in top third of oven and another in lower third. Combine mushrooms, oil, garlic, thyme, pepper, and 1/2 tsp. salt in a large bowl; toss to coat. Divide seasoned mushrooms between two large rimmed baking sheets and spread in an even layer.

  • Bake mushrooms 10 minutes, then remove from oven and increase heat to broil. Broil mushrooms, one baking sheet at a time, until browned, 5 minutes each.

  • Meanwhile, cook pasta according to package instructions. Drain, reserving at least 1/2 cup pasta water.

  • Transfer broiled mushrooms to a bowl. Scrape browned bits from one baking sheet onto second baking sheet. Set baking sheet with browned bits on stovetop over medium-high heat. Add broth and cook, stirring and scraping to loosen browned bits from bottom of baking sheet, until mixture boils and reduces slightly, 1 to 2 minutes.

  • Combine mushroom mixture, pasta, half of parsley, half of tarragon, and remaining 1/2 tsp. salt in a large bowl; toss to coat. Divide among four shallow bowls, then drizzle with broth mixture and a bit of pasta water if needed. Top with remaining parsley, tarragon, and the parmesan.

  • Wine pairing: FEL 2014 Pino Noir (Anderson Valley; $38)

Nutrition Facts

844 calories; calories from fat 51%; protein 25g; fat 48g; saturated fat 8.1g; carbohydrates 81g; fiber 7.9g; sodium 817mg; cholesterol 56mg.