Food & Wine Magazine, Oct 2025, p. 50
4.9 stars
Super delicious and flavorful -- restaurant worthy! It's very mushroom-y because of the mushrooms in the sauce AND chopped up. We made it plant-based by using plant-based sausage. The leftovers have been so good.
Shiitake Cream Sauce: oyster mushrooms, shiitake mushrooms, garlic, shallot, dry white wine, heavy cream, olive oil, red pepper
Pasta: bucatini, spicy Italian sausage, oyster mushrooms, shiitake mushrooms, garlic, shallot, dry white wine, chicken stock, olive oil, Kosher salt, black pepper, lemon zest and juice
Tips/Notes:
- Use plant-based sausage
- Used vegetable stock instead of chicken stock
- Next time add 50% more mushrooms to the pasta
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