Artichoke Pasta with Shitake and Crimini Mushrooms

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by Michael on March 25, 2013 · 0 comments

in Main Dishes,Pasta,Recipes

Artichoke pasta with shitake and crimini mushrooms was less of a choice than a demand. Jan showed me picture of a pasta dish and said “I want that.”  I am not really sure what she showed me, but it looked like mushrooms and the evidence was the proof  as both mushrooms were on sale for $1.99 a pound.

Up front I will tell you that I broke a few rules cooking the mushrooms. Actually all of them. I rinse them in water and toss them in liquid before cooking. And the cooking starts with a ten minute boil/steam in the lemon juice. Uhm… yeah, I pretty much behave from there. Basically I achieved  the best tasting “canned” mushrooms ever. Odd yes, but the texture will go well with the thick pasta that I am using for the dish.

Every once in a while, Jan will come across Foglie di Carciofo, or artichoke leaf pasta in Italian. She usually finds this at Home Goods at random times and some higher end specialty food stores. It’s a bit expensive for pasta, but well worth it. The tooth of this pasta with the earthiness of the shitake and flavor of the crimini works really well.


12 ounces of Foglie di Carciofo pasta or other really dense pasta like rigatoni.
4 cloves minced garlic
3 tablespoons olive oil
8 ounces crimini mushrooms
16 ounces shitaki mushrooms
1/4 cup fresh lemon juice
1/2 cup white wine
1/2 cup heavy cream
1 teaspoon fresh ground pepper
1 teaspoon salt
1 teaspoon red pepper flakes
1/3 cup Parmesan cheese
Extra salt for the pasta water


Cut off the stems of the shitakis and discard.
Slice the shitaki and crimini musrooms about 1/8 inch thick.
Rinse the mushrooms in cold water to wash off any dirt (don’t rinse them first, wet mushrooms are hard to slice).
Place the mushrooms in a large bowl and toss with the lemon juice.

Set the pasta water to boil.

Choose a large skillet with a tight-fitting lid.
Heat the pan on medium high until hot and add the olive oil and garlic.
Cook for a minute or so and add the mushrooms and any liquid.
Toss with the garlic and cover.
Cook for ten minutes stirring 2 or 3 times.

Add the pasta to the water and cook as directed minus one minute. It should still have some bite to it and not be soft.

Uncover the mushrooms add the wine, salt, pepper and red chili and cook until most of the liquid is gone. Stir frequently.
Once the liquid is mostly gone, reduce the heat to low.
Add the cream and stir.
Add the Parmesan and stir.
Taste the sauce and adjust the salt and pepper as needed.

Once the pasta is done, drain and add to the mushroom sauce.
Turn the heat to medium and toss the pasta with the sauce for 3 minutes.

Serve with extra parmesan cheese.

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