Mushroom Linguine (Linguine ai Funghi Recipe)

Sautéing sliced mushrooms for linguine ai funghi mushroom pasta

Mushroom linguine, also known as linguine ai funghi, is a classic Italian pasta dish made with sautéed mushrooms, garlic, olive oil, and herbs. This simple mushroom linguine recipe highlights the natural flavor of mushrooms and comes together quickly, making it perfect for an easy weeknight dinner or a comforting Italian meal.

What Is Linguine ai Funghi?

Linguine ai funghi is a traditional Italian pasta dish made with linguine and mushrooms cooked in olive oil, garlic, and herbs. The sauce is light and simple, allowing the mushrooms to be the star of the dish. It’s commonly made with cremini, button, or mixed wild mushrooms depending on what’s available.

Best Mushrooms for Mushroom Linguine

Cremini or button mushrooms for everyday cooking
Wild mushrooms for deeper flavor
A mix of mushrooms for texture and richness

Cleaning Mushrooms

Did you know that you’re not supposed to soak mushrooms in water? Some say the proper way to clean them is to simply brush off the dirt with a vegetable scrubber, or tooth brush and if really dirty, lightly rinse and pat-dry so they don’t absorb moisture. In this dish, the mushrooms are the pièces de résistance and will do all the work in absorbing all the flavours in the sauce!

If you enjoy mushroom-based pasta dishes, you’ll also love this pappardelle with porcini cream. This pasta pairs beautifully with a light appetizer like baked brie and prosciutto wrapped peaches.

Mushroom Linguine (Linguine ai Funghi)

A simple mushroom linguine recipe made with sautéed mushrooms, garlic, olive oil, and herbs. This classic linguine ai funghi is quick, comforting, and full of Italian flavor.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Ingredients

1 container (24 oz) mushrooms
Linguine pasta
2 cups chicken broth
2 tbsp Parmesan, grated
1 garlic clove, minced
1-2 spicy peppers, crushed
1 rosemary sprig, needles only
Salt & Pepper
Extra virgin olive oil

Instructions

Clean mushrooms and cut them in thick slices.
Heat large frying pan on medium-high, drizzle with olive oil and layer pan with enough mushroom slices to cover bottom. DO NOT layer them on top of each other. The secret to browning mushrooms is to not overcrowd the pan. You will have to fry them in batches, drizzling a bit of oil in between, and set aside on plate as they’re done.
When all mushrooms are nicely browned and removed from frying pan, drizzle pan with olive oil and add the garlic, spicy pepper and rosemary needles. Fry until garlic is golden.
Add browned mushrooms back in the pan, chicken broth, Parmesan and salt and pepper to taste. Bring to a boil and reduce heat to medium and let simmer for 20-30 min until broth has reduced to a thick sauce.
When mushroom sauce is a nice thick consistency, bring a large pot of water to boil, generously salt the water and cook the linguine. Always cook 1 min less than packaging instructions as we will cook the pasta in the sauce for that last minute!
When pasta is ready, drain water (ALWAYS reserving a large mug full of the cooking ) and transfer to mushroom sauce pan.
Mix and coat pasta well and add a bit (about 1/2 cup) of the cooking water. Cook and toss the pasta for about 1-2 min on medium-high heat until it absorbs most of the pasta water. When ready to serve, sprinkle with more Parmesan and enjoy