Guest Post: Fresh Oyster Mushroom Fettuccini with Sautéed Shiitakes by Food Well Said

We have a guest in the kitchen! We’re thrilled to have Lisa of Food Well Said back in our kitchen. This time around, Lisa is bringing Oyster Mushrooms and Shiitake Mushrooms to the table in a very creative and mouthwatering way!!


I am super excited to be back here again with Mushrooms Canada, collaborating on another new and delicious recipe starring the fungi! My name is Lisa and my blog is Food Well Said, a space that focuses on thoughtfully prepared, whole food recipes. The ingredients are simple, clean and will hopefully help you add a little kick to your next family dinner or gathering.


If you have saw my last collaboration with Mushrooms Canada (Miso Mushroom Soup) you will know I have not always been a fan of the fungi. I loved the flavor, but learning to cook the mushrooms properly helped me appreciate their texture too. What I love about this recipe is that it features mushrooms two ways – infused right into the pasta dough, and then tossed in whole at the end. Working mushrooms right into the pasta dough is a great way to introduce them to little eaters who may be more particular about what’s on the their plate. As its fresh pasta you can use this mushroom noodle in a lasagna, fettuccini or spaghetti. The dough would make a perfect vehicle for a mushroom stuffed pasta as well.

The key to this dish is balancing the moisture content of the mushrooms into the pasta dough. Definitely have extra flour on hand because depending on the time of year or your elevation, you may need more or less flour to tighten or loosen up your dough. The sautéed shiitakes added at the end have enough sustenance and bite to them to make this a perfect meal for vegetarian supper.
Enjoy this fresh mushroom pasta tonight or tuck it away for those upcoming colder nights.


Fresh Oyster Mushroom Fettuccini with Sautéed Shiitakes

Prep time:  30 min (plus add 1 hour – overnight of dough resting)
Cook Time:  20 minutes


1 teaspoon extra virgin olive oil
2 cups fresh oyster mushrooms
8 ounces “00” flour (or AP flour), plus extra if needed
2 eggs
1 teaspoon salt
1 tablespoon butter
2 garlic cloves, thinly sliced
1 and ½ cups shiitake mushrooms
1 tablespoon salt for the pasta water
¼ cup grated parmesan
handful of fresh thyme stems
handful of fresh pea shoots (optional)


1. In a small frying pan, heat olive oil over med-high heat. Once the pan is hot, add oyster mushrooms and sauté for 3 – 5 minutes. Remove from heat and add to a small food processor or blender. Process until a smooth paste forms. Remove and spread onto a plate to cool. Set aside.
2. Measure out flour directly onto a large board or countertop and create a well in the middle. Add the two eggs, salt and room temperature oyster mushroom puree. Gently, using a fork, work the egg/mushrooms into the sides of the well of the flour mound until combined. Before starting to work the dough (and getting your hands dirty) scoop a small amount of flour on the side that you can pinch from if you need it. Begin to work the dough until well combined and knead for about ten minutes. Cover with plastic wrap and let rest in the fridge for one hour up to overnight.
3. Once the dough has rested, run it through a pasta maker as per machine instructions. For this recipe we cut it with the fettuccini attachment. Dry the pasta in small nests on the counter covered with a dish towel or hang to dry over a pasta dryer or back of a chair.
4. When ready to serve the dish, heat a large pot of water to boiling for the pasta. While waiting for it to boil, in a large frying pan heat butter over medium high heat and add garlic. Sauté for two minutes and then add the shiitake mushrooms. Sauté for about 5 – 7 minutes. Reduce to low.
5. Drop pasta into boiling water for about 4 minutes and instead of draining, use tongs to pull the pasta out and drop it into the sautéed mushrooms. It is okay if a little water is in the pan from the pasta. Over medium heat toss the mushroom, garlic and butter with the noodles until well coated. Top with fresh thyme, parmesan and a pea shoots (optional).
What a wonderfully creative way of including mushrooms in the meal! Even picky eaters will love the umami flavours packed into this recipe. Thanks to Lisa, once again, for joining us in our kitchen!
Be sure to follow along with Lisa’s mouthwatering recipes at Food Well Said, on Twitter, Facebook and Pinterest!


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