Wild Mushroom Penne

Main Dishes


Prep Time

15 Minutes



Wild Mushroom Penne


  • 1 lb Penne (I used brown rice pasta, so it was gluten-free for an allergic guest)
  • 1 lb Mixed wild mushrooms
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • Juice of 2 lemons
  • 1 cup freshly grated Parmesan
  • 1 tablespoon Crushed red pepper
  • Salt and pepper to taste
  • Chopped parsley for garnish


  1. In a large sauce pan, heat the olive oil over medium heat. Sauté the cleaned mushrooms for 2 minutes. Add a pinch of salt to bring out the flavor of the mushrooms. Add the butter. Cook for another 5 minutes. Turn heat off. Meanwhile, cook the pasta Al dente in salted water. Once the pasta is cooked, strain and set aside. Reheat the mushrooms until they are bubbling. Add the lemon juice and stir. Combine the mushroom mixture into the pasta. Add the parmesan cheese and crushed red pepper. Stir to combine. Serve immediately and garnish with the chopped parsley. Enjoy!