Noodles tossed with thinly sliced shiitake mushrooms, aromatic minced garlic, and grated parmesan cheese. Simple yet delicious, this shiitake mushroom garlic parmesan noodles are perfect for a lazy night in.
If you haven’t noticed yet, I’m a fan of noodles. I’m also a huge fan of garlic. Which means you’re likely to see garlic noodles in many forms on my blog. This dish is one of them.
Just picture a plate of pasta tossed with minced garlic, olive oil, grated parmesan cheese, thinly sliced shiitake mushrooms, a pinch of salt, and a little bit of crushed red peppers for a pop of color. Each bite of this amazing dish twirled around the prongs of your little fork. Spicy, savory, and aromatic. Yup. That’s soo what I’m having for dinner tonight. And if there’s some leftover, which I’m almost certain there won’t be, I am soo going to pack it up and bring these noodles to work with me.
With just a few main ingredients, you can have this plate of deliciousness ready to be eaten in just 20 minutes top. Sounds good to you? Because it certainly does to me.
I mean, how can you pass this up?
First, cook the pasta noodle according to the packaging. I cooked my noodles for about 6-7 minutes until they are al dente, soft yet still firm. Drain the water and run the pasta noodle through cold water. Running noodles through cold water does two things: stop the cooking process and prevents the noodle from sticking to each other. Set the noodles aside for now.
In a medium skillet, add about two tablespoons of your choice of fat. You can use butter, vegetable spread, or olive oil. I actually used a combination of I Can’t Believe It’s Not Butter and olive oil for this recipe, but it’s really up to you what you’d like to do. I wanted that slight buttery taste in my noodles so I opted to use I Can’t Believe It’s Not Butter.
Once your choice of fat has heated and melted, add the minced garlic. Use a spatula to move the garlic around, cooking the garlic until it becomes aromatic and starts to turn a golden brown on the edges.
Next, add the sliced shiitake mushrooms. Cook them for about a minute until they’ve softened.
I chose to use dried shiitake mushrooms because I had them on hand. All you have to do is soak them in water until the shiitake mushrooms become soft. But you can use fresh shiitake mushrooms or any other mushrooms that you like or prefer.
Add the pasta noodle, grated parmesan cheese, olive oil, and salt to the skillet. The extra olive oil helps keep the noodles moist. And when adding salt to your dish, make sure to start with less and add more to taste. What I prefer might be different from what you like.
Toss the ingredients together until the ingredients are evenly incorporated.
Place the pasta onto two plates and sprinkle crushed red pepper on top.
Serve the noodles cold or warm.
Enjoy!
Want instant updates? Follow me on Facebook, Twitter, Instagram, or Bloglovin.
- ⅓ pound dry spaghetti pasta
- 2 tablespoons butter, vegetable spread, or olive oil
- 4-5 cloves of garlic, minced
- ½ cup sliced shiitake mushrooms (about 6-7 shiitake mushrooms)
- ⅓ cup grated parmesan cheese
- 3 tablespoons olive oil, more as needed
- ¼ teaspoon salt, more to taste
- ¼ teaspoon crushed red peppers (optional)
- Cook the pasta according to the directions on the packaging, about 6-7 minutes, until the noodles are al dente. Drain the pasta and run them through cold water to prevent the noodles from sticking to each other. Set aside for now.
- In a medium sized skillet, add either butter, vegetable spread, or olive oil, and heat for about a minute.
- Add the minced garlic, and use a spatula to move the garlic around, cooking the garlic until it becomes aromatic and the edges turn golden brown, about 1-2 minutes over low heat.
- Once the garlic has become aromatic, add the sliced shiitake mushrooms. Cook the mushrooms for about a minute or two until they’ve softened. Remove the skillet from heat.
- Toss the pasta in the garlic flavored oil until evenly coated. Add the parmesan cheese, olive oil, and salt. Toss the pasta until the ingredients are all evenly incorporated. Season with more salt as needed. Add more olive oil if the noodles are too dry.
- Divide the pasta onto two plates. Lightly season with crushed red peppers if desired.
- Serve the pasta warm or cold.
For the gluten-free version, use gluten-free noodles.
Yum! Gotta have those red pepper flakes sprinkled in 🙂
The dish looks delicious, but more than its deliciousness is the way you describe it. So much love for the food — it’s great!
Thank you! I really hope you’ll like this dish if you get the chance to try it =)
Has to be delicious!
hi, I love the look of this. Simple but effective which is exactly what I need cooking-wise. Where is the follow button though? For wordpress.
So sorry it took me so long to reply to your comment! It’s been hectic lately. My blog is no longer on WordPress so there isn’t a button to follow through WordPress! At least, not that I know of. Thanks for stopping by!
I cooked your garlic and shiitake mushrooms one saturday night. It was a sorta musty taste. Wasn’t wild about it. I don’t think I’ve had shiitake mushrooms before is the thing. But it was interesting and fun and easy so cheers.
It’s definitely the mushrooms. I think oftentimes mushrooms have an earthy taste, and depending on which one, some taste even more so. Maybe you can use a white mushrooms next time instead? Thanks for the feedback =)
I’ll have to make this pasta one day because it looks so good! Yumm!
I hope you’ll like it, Sarah!
I just made this for my husband and i for dinner. I worked at the office all day so got home around 630, started making this and already done eating it! Excellent recipe! I suggest putting in the red pepper flakes. It’s subtle but adds a little bit of a kick. My husband added soy sauce to his (I’m not big on salt in my food) and he loved it!
I’m soo glad that you liked it! Soy sauce definitely adds a bit more of an Asian taste to these noodles =) And I always add crushed red peppers to my dishes, but I leave it optional because I know many of my readers can’t handle spicy of any kind. Thanks for giving this recipe a try! =)
Love pasta and shiitake mushrooms. This recipe is perfect, and so simple too!
Oh my gosh. This sounds heavenly! I will have to try this sometime! Thanks so much for sharing.
Best wishes
Lynsey ‘Lulu’ Shaw Cobden from My Aldi Cookbook
I hope you’ll like it, Lynsey!
ThiS looks so delicious! I could have some right now! http://www.xoamys.con
Hope you’ll like it!
Yes, a true classic in our home