Mushroom Pasta Sauce with Lemon Persillade

Mushroom Pasta Sauce with Lemon Persillade

Sarah MickeyAll Recipes, Citrus Fruit Recipes, Cultivated Mushroom Recipes, Pasta & Pasta Sauce Recipes, Recipes Adaptable to Any Mushroom Variety Leave a Comment

Mushroom Pasta Sauce with Lemon Persillade

Makes 4 Appetizer Servings

This pasta sauce recipe contrasts earthy mushrooms and rich butter with a persillade – a blend of raw garlic, flat leaf parsley and lemon zest.

We originally created this sauce to pair with wheat germ porcini tagliatelle, but you could substitute almost any pasta variety.

  • 1 stick Unsalted Butter
  • 3/4lb Fresh Cremini Mushrooms, sliced (could substitute other fresh mushrooms)
  • 2 tbsp Minced Shallots
  • 1 pinch Fresh Thyme Leaves
  • ½ cup White Wine
  • 1 tbsp Extra Virgin Olive Oil
  • 3 tbsp Minced Fresh Italian Parsley
  • Zest of 1 Lemon
  • 1 clove of Garlic
  • 2 pinches of Salt
  • Parmesan Cheese
  • Additional Salt & Pepper to Taste



Make the Persillade: Finely mince together the parsley, lemon zest, garlic and two pinches of salt. Reserve.


Melt the butter in a frying pan. Once it is foaming, add the shallots, mushrooms, thyme, salt & pepper. Saute over medium heat until the mushrooms soften & give off their liquid.


Taste & add additional salt as necessary, add the extra virgin olive oil & white wine. Continue to cook until the mushrooms reach your desired texture.


Toss the sauce with cooked pasta. Serve the pasta & sauce topped with the persillade and parmesan to taste.

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