The 7 Best Mushrooms for Pasta

Pasta sauce is made to be rich and luxurious, whether it’s creamy, tomato-based, or a light, crisp garlic and oil sauce. The only thing that adds depth of flavor to any of those options are the mushrooms.

But there are many mushrooms to choose from, and each one has unique characteristics that bring something new to the dish you’re creating.

In North America, we are spoiled for choice when it comes to mushrooms, with a wide selection of fresh wild and cultivated mushrooms as well as easily imported dried international options.

What are the best mushrooms for pasta?  

The best mushrooms for pasta are Portobello, Crimini, Shiitake, Chanterelle, Morel, Oyster, and Porcini. Each type of mushroom pairs better with different types of noodles. You can also choose fresh or dried mushrooms, which will change the texture and flavor profile of the pasta dish.

In this article, we’ll discuss the best way to buy each type of mushroom, fresh or dried, as well as some of the best ways to use each mushroom in pasta.

Fresh vs. Dried Mushrooms

When you make pasta with mushrooms, you can choose between using fresh or dried mushrooms.

Dried mushrooms rehydrate quickly and keep much longer than fresh ones. Fresh mushrooms retain moisture and do not stay fresh for long after picking.

Instead, dried mushrooms are dehydrated when they are freshly picked, preserving all their flavor and nutrition. Mushroom experts even agree that the drying process enhances its flavor.

Buying dried mushrooms also gives you more variety in the types of mushrooms available to you. Fresh mushrooms are often limited to what’s available locally, while dried ones can be shipped all over the world without risk of spoilage.

Whether you choose fresh or dried, each mushroom has its own unique flavor, texture, shape, and consistency, so here are some of the most popular pasta mushrooms in North America.

The 7 Best Mushrooms for Pasta

Almost any edible mushroom can be added to the pasta, although some will hold up better than others.

Depending on whether you want to really bolster your pasta dish with a meat alternative, add some texture, or enhance a sauce with the earthy umami flavor of mushrooms, there is a mushroom on this list that will meet your needs.

1. Portobello mushrooms

Portobello mushrooms are perfect for pasta because of their size and density.

They are known for being one of the “meatiest” mushrooms, which sounds weird for a plant, but is satisfyingly true.

Thinly sliced and sautéed, portobellos are a great alternative to thinly sliced or rolled beef, like you might use in a stroganoff.

2. Cremini mushrooms

Cremini mushrooms can be substituted for white button mushrooms in any recipe and look like brown versions of white button mushrooms.

They are actually the same as the white buttons, only older, and they are also the same as the portobellos, but younger.

All three mushrooms are of the same type, Agaricus bisporus, in different phases of their life cycle.

Crimini mushrooms are similar to portobellos in flavor and texture, and are delicious on pasta.

We have not included white button mushrooms in our top 7 mushrooms for pasta, despite their great popularity.

The truth is that white button mushrooms are too light in flavor to stand up to most pasta sauces. They’ll be hot, sure, but not as hot as the other contenders on our favorites list.

3. Shiitake mushrooms

Shiitake mushrooms are most popular in Asian cuisine, but they can be easily found in the US market in their dried form.

They’re wonderful with Ramen or Soba noodles, but just as impressive on creamy linguini.

Shiitake is one of the chewier types of mushroom, which pairs well with a tougher vegetable like kale.

Its earthy flavor is enhanced by the spices you’d find in a good Italian sausage. Together, along with a salty broth or a little tomato sauce, they make a perfect pasta sauce.

They are also the best mushrooms for risotto.

4. Chanterelle mushrooms

If you are going to prepare a white wine sauce for pasta, Chanterelle mushrooms will be the best choice.

They are very characteristic for their fan shape, and have a very earthy and rich flavor, enhanced by their almost fruity aroma.

They go incredibly well with white wine and butter.

Chanterelles are a very popular wild mushroom, often found in early fall and as the season turns cooler in the Pacific Northwest.

This time of year, they should be available at your local grocery store.

5. Morel mushrooms

Morels are certainly the weirdest looking mushroom on our list, but their texture and flavor are similar to shiitake, so you shouldn’t let their weird honeycomb appearance put you off .

They are the most sought after mushrooms, simply because it is so easy to identify them as safe for human consumption.

Since they are wild, the most reliable source will be dried morels.

If a mushroom could smell like cream, these would be an example of that scent.

It is best to chop them into small pieces, sauté them with garlic, butter and cream, and pour them generously over the pasta. A squeeze of fresh lemon and a side of asparagus wouldn’t hurt.

6. Oyster mushrooms

Oyster mushrooms, similar to shiitake, are often found in Chinese or Japanese cuisine.

But they shouldn’t be reserved exclusively for stir-fries, because they soak up a rich cream sauce like a sponge.

Oyster mushrooms are one of the largest edible mushrooms you can buy, making them a great meat substitute.

Their texture is quite spongy and chewy, so they perfectly replace or complement seafood pasta. You can try them with angel hair pasta and some sautéed scallops, prawns or mussels.

7. Porcini mushrooms

Porcini, or porcino, mushrooms are some of the most popular in both Italy and France, which means they must be perfect for pasta.

Around the world, they are one of the most popular wild mushrooms, and this is also true in the US.

Since they are not cultivated, it is much easier to get them dried and, according to many, this is how they taste best.

Porcini are famous for their strong, savory umami flavor, so when you add them to pasta, you’ll taste them, not just feel them.

In fact, our favorite way to use this mushroom in pasta is to grind it into a fine powder and add it to a cream sauce for a velvety, luxurious, woody flavor.

Fun fact: The word porcino means “little pig,” named for its stocky stature.

Table of the best mushrooms for pasta

Related questions

How to cut mushrooms for pasta?

For almost any mushroom in almost any pasta, thin slices will work best to add flavor and texture to your sauce.

• If you’re working with a portobello, crimini, or button mushroom, start by trimming the stem so the mushroom lies flat on the cutting board.
• For other varieties, simply hold them very steady as you cut them, as they may not be as stable.

From this point, simply cut them into whatever size or length is appropriate for the mushroom and your sauce.

The mushrooms are not hard, but they are spongy, so you will need a sharp knife to cut through them easily, without squashing or crushing them too much.

Should you sauté the mushrooms before adding them to the sauce?

Sautéing the mushrooms before adding them to the sauce gives them a chance to brown nicely, bringing out the meaty, earthy umami flavor.

If you simply add them to the sauce, they will absorb the flavor of the sauce without adding much of themselves to the mix.

Make sure they are dry when you fry them, so they have more fried flavor and avoid the rubbery texture that you get when they absorb water; yet another reason to sauté them before adding them to the sauce.

What goes well with mushrooms in pasta?

It depends on the type of pasta you make, the sauce you serve it with, and the type of mushrooms you choose.

In general, mushrooms have a rich, earthy flavor, so they pair well with smoked meats, white meats, and seafood.

As for the veggies, we love them with fresh, bright greens like asparagus, spinach, leeks, fennel, and of course, garlic and onion.

It seems that adding a squeeze of fresh lemon tastes great over any mushroom, prepared in any way.

Should mushrooms be washed before cooking?

Yes, you should wash mushrooms before cooking with them, unless you like an earthy bite or two.

Mushroom gills attract and cling to dirt, and if not washed, that dirt will end up in your food. This is true for both fresh and dried mushrooms.

However, you’ll want to save the washing for just before cooking, because the mushrooms will soak up the water and then become mushy, soggy, and potentially moldy if you try to store them after washing.

The best method is to rinse them thoroughly but briefly under cold running water, then give them a spin in a salad spinner, if you have one. If you don’t have it, pat them dry with kitchen paper before cooking.

Can you boil mushrooms with pasta?

We do not recommend boiling the mushrooms with the pasta, as they soak up a lot of water and become rubbery, not to mention lose a lot of flavor in the water, which drains away.

Boiled mushrooms work well for soups, where the flavor simply melts into the broth.

For pasta, we prefer to saute them into slices, chop them finely to add to a sauce like mincemeat, or even grind them into a powder for flavor without texture.

How to cook with dried mushrooms?

If you know that you are going to use the dried mushrooms, at least one day before cooking, leave them to soak in a container of water at room temperature overnight. This will give them the best flavor possible.

If you are preparing a meal on the go or at the last minute, you can use hot water to rehydrate the dried mushrooms and they will be ready in 10-15 minutes. You just have to cut them into slices and use them as you would any other mushroom.

Once you’re done soaking the mushrooms, save the water and add it to your stock or pasta sauce, as it will lock in a lot of extra flavors.