Lemon Butter Mushroom Pasta

Growing up I hated mushrooms but I have learned to appreciate them as an adult and Im absolutely obsessed now. This mushroom recipe with a mustard butter sauce and the brightness of fresh lemon juice will become one of your favorite easy “go to” recipes to impress friends.


3 cups of your favorite mushrooms (sliced). *I used a mix of shiitake, baby bella and oyster mushrooms.

3 tbsp butter

4 large finely chopped garlic cloves

Olive Oil

2 tbsp Dijon mustard



Chopped Fresh Parsley

1 large lemon


In a medium heat large pan add butter, garlic and olive oil. Stir until garlic starts to get translucent but without burning. If you see garlic starting to brown lower heat to avoid garlic getting bitter.

Add mushrooms to pan and cook for 5 to 7 minutes or u til mushrooms start browning and getting tender.

In a small bowl whisk together lemon juice and Dijon mustard. Pour into the pan and mix together with mushrooms.

Boil your favorite pasta per packaging instructions. Drain and mix in a large bowl with mushrooms lemon sauce.

Add fresh parsley right before serving along with your favorite parmesan cheese.



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