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.
I have got to try this. Yummy!!
This not only sounds awesome, but it LOOKS awesome. Those pictures of the little parmesan flakes just clinging to the pasta…I think I need to go have a peak in my fridge to see what’s for lunch!
This looks delicious- wow!
Thank you! Hope you’ll like it!
This looks absolutely delicious! Yum!
Thank you so much!
This sounds delicious! I have been saving (in a folder so I can find them again) your recipes that I especially want to try. Many of the ingredients are difficult to find in this part of Mexico, so I will make them when I return to Alaska. Here I enjoy the foods that are not available there!
It must be so much fun to be in Mexico! So many authentic food you might not be able to find at home =)
one of the best things are the fresh corn tortillas. There is also a great abundance of fresh fruit and vegetables, and they are cheap!
Your recipes is mouthwatering. Will try it
Hope you’ll like it!
One of my favorite meals! We eat this often.
This looks delicious, I think I know what I’m making this weekend!
I hope you liked it if you got the chance to make it =)
This looks good and really simple (the best combination!). I love fresh mushrooms. I wonder how this dish would taste with a bit of miso broth to add a bit of a Japanese Kick to this more traditional noodle.
Love it!
I haven’t tried it with miso broth but it would definitely have a bit more of an Asian flavor =) Let me know if you try it that way!