Ingredients
Mushrooms and Roasting
- 16 oz (480 g) fresh mushrooms, whole
- 5 tablespoon (76 g) unsalted butter, melted
- ¼ cup grapeseed or regular olive oil, divided
- 1 whole head of garlic (optional)
- 3-6 cloves garlic, minced (depending on garlic preference)
- 3 sprigs fresh thyme leaves (optional)
Pasta and Sauce
- 12 oz (360 g) dried pasta
- ½ teaspoon (4 g) kosher salt
- ¼ teaspoon red pepper flakes
- ½ cup (56 g) freshly grated Parmesan cheese
- Juice of half a lemon
- Zest of half a lemon
- Kosher salt and freshly cracked black pepper to taste
To Serve
- Fresh burrata cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for roasting the mushrooms and garlic.
- Prepare Garlic: Cut the whole head of garlic in half horizontally. Drizzle about 2 tablespoons of oil over the cut sides, reassemble the garlic head, wrap it tightly with aluminum foil, and place it on a small baking sheet.
- Roast Mushrooms: Arrange the whole mushrooms on the same baking sheet, pour the melted butter over them evenly. Place the baking sheet into the oven and roast for 40 minutes, until the mushrooms are golden brown and aromatic. Once done, remove from oven and set aside.
- Alternative Mushroom Cooking: Alternatively, sauté the mushrooms in 2 tablespoons of oil over medium heat in a frying pan for 7-8 minutes until browned, then proceed to the next steps.
- Cook Pasta: As the mushrooms finish roasting, bring a large pot of salted water to a boil. Add the pasta and cook until just under al dente according to packaging directions. Drain, reserving some pasta water.
- Prepare Sauce Base: In a cast iron or frying pan, heat the remaining oil over medium-low heat. Add lemon zest, red pepper flakes, and fresh thyme leaves, letting the flavors infuse.
- Sauté Garlic: Add the minced garlic cloves to the pan, stirring constantly to avoid burning. Cook for about one minute until fragrant, then remove the pan from heat.
- Add Lemon and Combine: Stir in the lemon juice, then add the cooked pasta along with about ½ cup of reserved pasta water. Sprinkle the Parmesan cheese over the mixture.
- Toss Ingredients: Using kitchen tongs, toss the pasta thoroughly with the sauce until well combined and creamy.
- Add Mushrooms and Roasted Garlic: Incorporate the roasted mushrooms and squeeze the softened roasted garlic cloves from the head into the pan if using. Toss again to mix evenly.
- Season to Taste: Taste the pasta and adjust seasoning with kosher salt and freshly cracked black pepper as desired.
- Serve with Burrata: Plate the creamy garlic mushroom pasta and top each serving with a whole ball or torn pieces of fresh burrata. The creamy cheese will melt gently into the dish, enhancing its richness.
Notes
- Make the creamy garlic mushroom sauce up to 3 days ahead and store in an airtight container in the refrigerator. Warm gently over medium-low heat with a splash of fresh pasta water before serving.
- Pasta is best made fresh on the day of serving as it does not store well. Reserve pasta water to adjust sauce consistency.
- Roasting the mushrooms and garlic adds a deeper, caramelized flavor but sautéing is a quicker alternative.
- Adjust garlic quantity based on your preference for a milder or more intense garlic flavor.
- Prep Time: 2 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
