Creamy Mushroom Pasta

"This creamy mushroom pasta is weeknight dinner gold: deeply browned mushrooms, a silky Parmesan-laced sauce, and just enough lemon to keep everything bright. The key isn't drowning the mushrooms in cream-it's giving them a proper sear first. A mix of shiitake, maitake, oyster, or crimini mushrooms brings layered texture and flavor, though even a single variety works if you give it enough time and space in the pan."

"How do I get the mushrooms crispy?Cook them in batches over medium-high heat and resist the urge to stir right away. Giving them space-and time undisturbed-lets their moisture cook off so the edges brown properly. Salt after they come out of the pan for the best flavor and texture. Why are my mushrooms steaming instead of browning?They're likely overcrowded. If the pan looks full, it is too full."

Deeply browning mushrooms before adding cream concentrates savory flavor and creates crisp edges while preventing steaming. A mix of shiitake, maitake, oyster, and crimini adds layered texture and complementary flavors, though a single robust variety like crimini or shiitake will still work. Cook mushrooms in batches over medium-high heat, avoid stirring too early, and salt after removal from the pan. Transfer very al dente pasta into the lemony Parmesan cream so the pasta finishes cooking and absorbs the sauce; emulsify with pasta water for a glossy finish. Reheat gently with a splash of water or cream.

Read at Bon Appetit