We used to frequent Gino’s Brick Oven Pizza back in our Salcedo Village office days. Our staple orders were SMEGG pizza, Burrata Cheese and bread, and my favorite, Lemon Mushroom Pasta. 

Here’s our version of the recipe. Just don’t tell Gino. 😉

Ingredients

  • At least three different types of mushrooms- We usually balance strong-flavored mushrooms like shiitake with milder ones such as straw, oyster, or button mushrooms.
Beautiful buna shimeji mushrooms
Buna Shimeji Mushrooms
Pulling apart the buna shimeji mushrooms
Pulling apart the buna shimeji mushrooms
  • All-purpose cream
  • Juice and zest of half a lemon
  • 1 cup beef broth or cube (dissolved in 1 cup of water)
  • Parmesan cheese
  • Capers (optional) 
  • Olive oil
  • 1 garlic bulb, minced
  • Pasta
  • Salt and pepper

Procedure: 

Fresh Shiitake mushrooms
  1. Saute garlic in olive oil or butter.
  2. Add the mushrooms and season with salt and pepper.
  3. Once the mushrooms are cooked, add the broth.
  4. Add a tablespoon of capers. Leave this out if you’re not fond of them.
  5. Stir in the lemon zest and juice. Simmer for a few minutes.
  6. Lower the heat, then add the all-purpose cream and parmesan cheese. 
  7. Cook until the sauce has thickened. Taste, and make final flavor adjustments. 
  8. Toss with cooked pasta, and serve with a slice of lemon.
Homemade Lemon Mushroom Pasta
I keep this recipe on my back pocket for quick no-meat yet delicious meals.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s