Mushroom Butterflies
Submitted by thommie9
Sautéed mushrooms with garlic and lemon zest toss with bow-tie pasta and Parmesan for a simple Italian dinner that’s elegant enough for company in 45 minutes.
YIELD
6 servingsPREP
10 minCOOK
35 minREADY
45 minThis classic Italian pasta celebrates meaty mushrooms sautéed until golden and fragrant with shallots, garlic, and bright lemon zest.
A splash of pasta cooking water creates a light sauce that clings to every butterfly-shaped noodle without weighing them down.
Fresh parsley and shaved Parmesan finish each bowl with herbaceous brightness and nutty depth.
Pro Tips
- Don’t wash the mushrooms: Wipe them clean with a damp paper towel instead of rinsing, which makes them waterlogged and prevents proper browning.
- Cook the mushrooms fully: Ten minutes of stirring over medium-high heat concentrates their flavor and develops a golden color that adds richness to the dish.
- Save that pasta water: The starchy cooking liquid helps bind the mushrooms to the pasta and creates a silky coating without adding cream.
Ingredients
Directions
Trim mushroom stems and wipe caps clean with a paper towel.
Slice lengthwise.
Toss mushrooms, shallots and garlic with oil in a large, heavy saucepan.
Cook over medium-high heat, stirring, for 10 minutes.
Season with pepper.
Toss in ⅓ cup parsley and lemon zest. Cook 1 minute longer.
Reserve, covered, on the stove.
Shortly before serving, cook the pasta in boiling, salted water, 6 to 8 minutes.
Drain, reserving 2 tablespoons of the cooking liquid.
Toss pasta with mushrooms and reserved liquid; then toss with Parmesan and serve immediately, or serve the cheese alongside.
Garnish with remaining tablespoon of chopped parsley.
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