Wild Mushroom Bucatini

April 9, 2021


Hi friends! I have been in the throws of finishing my new novel and I have been spending every spare second going through this edit. It has meant that I don’t have as much time to develop recipes, but don’t worry! As soon as  I send it out to a few trusted readers and wait for their comments I’ll channel my nerves into cooking new dishes here.

I just re-made this amazing recipe for Wild Mushroom Bucatini and was reminded again that sometimes a few good, simple ingredients yields the most delicious results. (Por ejemplo: I just made risotto with 6 ingredients and when I took a bite, I was like what a little wine and parmesan can do to rice!)

If you are lucky enough to forage for your own mushrooms this spring, this is such a great way to use them. But it is still delicious with store-bought mushrooms. The wine and the garlic and the cream come together to create the perfect creamy pasta dish.

I based this recipe off of one I had on a girls weekend before the pandemic began. I remade it this week, and remembered why it is so good.


And I love bucatini – it is such a great chewy pasta shape – I’m dreaming of five more ways to use it now.

I hope you get to try this for your mushroom lovers soon!

Happy Spring! xoxo Katie


Wild Mushroom Bucatini

1 pound bucatini pasta, cooked according to package

4 Tablespoons of butter (1/2 stick)

½ cup of shallots, diced

2 garlic cloves, diced

1-1.5 pounds of sliced mushrooms, such as porchini, baby bellas, or any foraged variety

½ tsp. salt, ¼ tsp. pepper

1 cup white wine

2 cups chicken broth

½ cup cream

1/2 cup parmesan, grated preferably into course bits with a blender or food processor for texture, plus more for serving

¼ cup finely chopped parsley (optional)




In a large pot, boil water for pasta, then cook according to package directions. Take care to salt the water and drizzle a bit of oil in it.


Melt butter in large pan over medium heat. Add shallots, stirring frequently while they sautee for 2-3 minutes. Add garlic and cook for 1 minute more. Add mushrooms and cook for 10 minutes, until they’ve released their water and browned a bit. When they are cooked, scrape into a bowl. Add the wine to the pan and let it reduce about 10 minutes over med-low heat. Then add the chicken broth and let it reduce for 10-15 minutes, then add cream and stir. Add mushrooms back to the pan and reheat. Remove from heat and stir in parmesan and parsley if desired. Toss with cooked pasta and serve immediately, with more pepper or parmesan if desired.

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