Wild Mushroom Pasta

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This buttery, citrusy pasta dish is elegant enough to serve at a dinner party, but quick enough to enjoy as a midweek meal.

recipe updated Sep 15, 2020


  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Lemon icon
    ½ (about 29 g)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (about 11.7 g)
  • Unsalted butter icon
    Unsalted butter
    50 g (about 3 ½ tbsp)
  • Olive oil icon
    Olive oil
    ¼ cup (about 81.9 g)
  • Oyster mushroom icon
    Oyster mushroom
    375 g (about 12 ½)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    as needed
  • Salt icon
    as needed
  • Tagliatelle icon
    400 g (about 3 ¾ cups)
  • Parmesan cheese icon
    Parmesan cheese
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Large saucepan

Step preview

  1. Heat olive oil to a clean frying pan
  2. Add garlic clove and fresh chili to the frying pan
  3. Cook in frying pan until fragrant - approx 5 min, low heat
  4. Add oyster mushroom to the frying pan
  5. Sauté in frying pan until light golden - 4 min, high heat
  6. Stir until combined and turn off heat
  7. Add lemon, fresh parsley and unsalted butter to the frying pan
  8. Season with salt & pepper
  9. Stir until combined then set aside
  10. Add water and salt to a clean large saucepan
  11. Boil
  12. Add tagliatelle to the pasta
  13. Cook until al dente
  14. Drain and reserve liquid
  15. Transfer pasta to frying pan
  16. Heat in frying pan and continue mixing - medium heat
  17. Stir until coated
  18. Garnish with parmesan cheese
  19. Serve
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