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Wild Mushroom Linguine Recipe


One of my mom’s favorite foods in the world is mushrooms. If there’s a dish on a menu with mushrooms, she is almost certain to order it. So the other night when I was trying to come up with something to make for dinner for her, I was thinking about Fall dishes and this is was what I came up with. This is a rustic pasta with bright acidic notes from lemon zest and juice. Cutting each different mushroom type a little differently gives this dish interesting texture. One of the things that makes this so delicious is the vegetable stock the mushroom pan is deglazed with. It’s made with shitake mushroom stems and has earthy, woodsy notes from the liquid reserved from soaking dried oyster mushrooms used in the sauce. I’ve swapped out the nutty, salty parmesan cheese for fresh mozzarella and added lemony bread crumbs. Burrata would be even better than the mozzarella but my grocery store was out.



½ cup dried oyster mushrooms

½ pound of cremini mushrooms, wiped clean and sliced

½ pound portobello mushroom, wiped clean, gills removed and sliced, reserve stem for stock

3/4 pound of shitake mushrooms (if store has them add some oyster mushrooms in) wiped clean, stems removed and sliced

1 cup of bread crumbs* (process your leftover old Italian, French, Ciabatta, etc. bread into breadcrumbs and store in freezer in a Ziploc bag)

½ pound of linguine

1 bunch of Italian parsley

1 celery stalk (if you have on hand)

1 carrot (if you have on hand)

1 tsp of peppercorns

2 fresh thyme sprigs

4 large shallots

3 cloves of garlic

3 TBSP butter + 2 TBSP olive oil (for coating pan to cook shallot and garlic and breadcrumbs)

Zest from 1 lemon and a squeeze of lemon juice

Dry white wine

Ground pepper

Kosher salt

Red pepper flakes (optional)

1 package of fresh mozzarella or burrata for topping




  1. Boil enough water to completely cover dried oyster mushrooms and soak until soft according to package directions.  Remove mushrooms from liquid and dry in towel. Chop roughly. Set liquid aside for mushroom stock.
  2. Breadcrumbs:  Add a cup of breadcrumbs to a skillet coated with olive oil, salt and butter. Toast until golden. Remove from heat, let cool and toss the zest of 1 lemon and set aside to top the linguini with when you serve.
  3. Linguini:  Bring a stock pot of well salted water to a boil. And place colander in sink. Once water starts to boil add pasta and stir. Follow package timing. Drain in colander once done. If the pasta finishes too long before your dish, drizzle some olive oil, butter or sauce from your mushrooms into the colander and toss with it to keep it from drying out.
  4. Wipe mushrooms clean with damp towel. Remove stems from Portobello and shitake and reserve for vegetable stock.
  5. Remove stems from Italian parsley and set aside for stock. Chop remaining parsley.
  6. Peel and chop 2 large shallots, carrot and celery.
  7. Mushroom Stock:  Place mushroom stems, Italian parsley stems, chopped shallots, carrot and celery in a saucepan and add reserved liquid from dried oysters and water to cover. Add a couple of teaspoons of salt, 1 teaspoon of peppercorns, 2 thyme sprigs. Bring to a light boil and then simmer while you work on the remaining portions of the dish. Keep an eye on the stock so it doesn’t reduce to nothing or get overly concentrated. This will be used to deglaze the mushrooms later. Once you like the flavor, turn it off and set aside.
  8. Scrape gills from the portobello. Grapefruit spoons work great for this.
  9. Slice mushrooms. I like to slice each type of mushroom differently for textural interest. Rough chop or tear the oyster mushrooms.
  10. Dice remaining shallots and mince three cloves of garlic.
  11. Heat equal parts olive oil and butter to coat a large skillet lightly and sauté shallots until softened. Add in more of the olive oil and butter to prepare the pan for the mushrooms and then garlic and sauté until soft and fragrant, being careful not to let it brown. Add in enough mushrooms for a single layer so you don’t overcrowd the pan and steam the mushrooms. Add in the crushed red pepper flakes if you are using. Let the mushrooms cook and nicely caramelized on both sides. Remove to bowl, add more olive oil and butter and cook remaining mushrooms.
  12. Add original mushrooms back to pan and season to taste with salt.
  13. Pour in about ½ cup of the white wine and let cook down a bit and then add ½ cup of the mushroom stock plus about a tablespoon of butter and let the sauce reduce. Add more liquid if needed. Add a squeeze of lemon juice for brightness right before you toss the linguine in.
  14. Add drained linguine to the skillet containing the mushrooms. Add the chopped Italian parsley and toss. Add fresh ground pepper and adjust seasoning as needed.
  15. Serve topped with chunks of creamy fresh mozzarella or burrata, and the lemony breadcrumbs sprinkled over it.

Enjoy making this recipe, and adding it to your recipe box by printing below.


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