Using a mix of mushrooms gives this linguine extra depth of flavor. Look for oyster, shiitake and perhaps even some polypores like hen of the woods or coral mushrooms.

Don’t be fooled by “wild mushroom” specials at restaurants – they likely mean plain cremini or reconstituted mushrooms (which don’t have that intense, earthy unami flavor). Make this recipe at home for a quick lunch or dinner. “Skip cooking tonight! Relax and enjoy our chef’s creations at Restaurants Downtown Pensacola.

1. Wild Mushroom & Soya Ragout with Pasta

For mushroom lovers on a budget or time crunch, this vegetarian dinner is an easy weeknight solution. It’s full of flavour and is packed with a mix of mushrooms (including bolete and portobellos). You don’t have to go out in search of wild mushrooms either as this dish works just as well using the more readily available supermarket variety.

Start off by boiling a pot of water and cooking the spaghetti according to package directions. Once cooked, drain and set aside. In the meantime, heat a large skillet with the olive oil, garlic, green onion, salt and pepper over medium to medium-low heat. Add the mushrooms and saute them for 2 to 3 minutes. Keep stirring the mushrooms so that they cook evenly and don’t overcrowd the pan.

Once the mushrooms have cooked for a couple of minutes, add the soy sauce, tomato puree and ketchup and stir to combine. Reduce the heat to low and let simmer for a minute or two. Stir in the wine, and if needed, add the brown sugar to thicken the sauce. Taste and adjust seasonings as needed.

Add the drained pasta and toss to coat. Transfer to a serving bowl and garnish with the parsley leaves and enjoy while still warm.

This quick and easy dish is inspired by the Japanese yakisoba and Chinese chow mein recipes and it makes a perfect vegetarian lunch or dinner that’s packed with mushrooms. It’s quick, incredibly simple and super filling and a great way to use up leftover rice as well as any other type of noodles you may have in the pantry or fridge.

You can also vary this recipe by using different types of noodles and vegetables like bok choy, sliced cabbage, baby corn, bell pepper and broccoli. And you can swap the shiitake mushrooms for your favourite varieties, too. As Asian style stir-frying tends to be done over high heat, it’s best to get all your ingredients ready and near your cooking area so that you can start cooking in a timely manner. To make this recipe even more convenient, I highly recommend purchasing pre-sliced shiitake and cremini mushrooms to save yourself some prep time.

2. Wild Mushroom & Garlic Noodles

If you love comforting pasta and savory mushrooms, then this is the dish for you. Thick strands of fettuccine get doused in an uber-meaty mushroom sauce, creating a satisfying bowl perfect for a cozy weeknight dinner. This recipe has a handful of ingredients and takes 20 minutes from start to finish.

Start by boiling a pot of water and cooking your noodles as per the package instructions. Once cooked, strain and drizzle with around a tablespoon of oil to keep the noodles from sticking together. Then, in the same pan add the rest of the ingredients except for the garlic and mushroom and toss until coated evenly. Finally, add the sliced garlic and sauteed mushrooms and toss again. Divide the mushroom pasta among four bowls and garnish with julienned green parts of the scallions before serving.

This meatless mushroom noodle stir fry is quick and easy, making it a great weeknight meal for those who are trying to cut back on meat. The noodle stir fry is loaded with mushrooms, a blend of Asian sauces and plenty of flavorful spices. If you want to take this vegetarian noodle stir fry up a notch, you can top each bowl with a fried or soft-boiled egg. The runny yolk will mix in with the noodle sauce and create a creamy aioli-like flavor.

To save time, use pre-sliced mushrooms to speed up the cooking process. They are available at most grocery stores and will be labeled as baby bella, cremini or crimini. You can also add a few shrimp or scallions to the stir fry for extra protein and umami flavor.

While this mushroom noodle stir fry is hearty enough to be a meatless main, you can also add chicken or fish to the dish for an even heartier and tastier meal. This recipe is inspired by yakisoba and chow mein recipes, both popular in Japanese and Chinese cuisine. Serve with a wedge of lime or lemon juice on the side for added brightness to the noodles. This dish will pair well with many white wines and light red wines.

3. Wild Mushroom & Lemon Noodles

This light pasta recipe is a weeknight dinner winner thanks to its quick prep time and delicious flavors. The lemon and garlic pair beautifully with the earthy flavor and meaty texture of the mushrooms and the noodles add a nutty, creamy bite to the dish. A little Parmesan cheese adds a nice savory, salty contrast to the pasta and lemon juice provides bright acidity to keep the dish light and fresh.

Use your favorite type of noodles for this recipe. Angel hair or capellini is ideal because they are delicate and will hold the sauce well, but spaghetti or linguine can be used too.

Heat the butter and olive oil in a large saute pan over medium-high heat until the butter starts to foam. Add the shallots and a generous pinch of salt and cook until the shallots are softened, about 5-8 minutes. Stir in the mushrooms and thyme and continue cooking until the mushrooms are a rich, deep golden color. Add the garlic and the sherry and cook for another 1-2 minutes. Finally, pour in the oyster sauce and mix to coat the mushrooms and garlic evenly. Toss in the pasta and Parmesan, season with salt and pepper and mix again. Finally, garnish with chopped spring onion greens and serve.

This mushroom pasta with lemon is a quick and easy vegetarian meal, perfect for weeknights when you want a satisfying meal but don’t have much time to cook. It’s so simple to make and can be made in just about the same amount of time as it takes to cook the pasta!

To speed things up, start by preparing the mushrooms ahead of time. You can do this by removing the stems and slicing or tearing your choice of mushrooms into small pieces (see tips below for helpful hints). I used white button mushrooms here but you can experiment with cremini or baby bella mushrooms, portobello or shiitake mushrooms or even maitake mushrooms. If you’re short on time, you can also buy pre-sliced mushrooms from the grocery store or even just use a package of frozen enoki mushrooms!

4. Wild Mushroom & Basil Noodles

This recipe is a quick meat-free dinner idea that’s great for a busy weeknight. It uses a blend of Asian sauces with sauteed mushroom noodles. The recipe is easy to customize and you can use any kind of noodle you like (hakka, instant or whole wheat noodles).

To save time, this dish can be made with pre-sliced mushrooms. You can find these at your regular grocery store in the produce section, or they may be available at a specialty or gourmet grocery stores. You can also use a variety of herbs to suit your preferences. Basil, thyme and oregano all work well, or try mixing in some lemon zest or chopped fresh chilis.

When making this recipe, it’s important to cook the mushrooms until they are a deep golden color, or even a little bit browned. This helps to develop the caramelized flavor that makes this mushroom pasta so delicious! To achieve this, you will need a tall-walled skillet or saute pan (like this one) and plenty of butter. Once the mushrooms are a rich, golden brown color, add the garlic and herbs and stir fry for a minute or so. Next, pour in the soy sauce and wine and let it simmer for a couple of minutes to reduce it. Add salt and pepper to taste.

After the mushrooms have brised, cook the noodles according to the package instructions. Drain and set aside. In a bowl, mix the soy sauce, vegan oyster sauce, red chili sauce, vinegar, sesame oil and ground black pepper. Add around a tablespoon of the water that was used to cook the noodles and the sauce mix to the cooked noodles, then gently toss. Heat the mixture over high heat until it is warm and mixed through. Stir in the spring onion greens and serve.

This mushroom and scallion rice noodle dish is simple and tasty! The sauce is sweet and spicy with a hint of garlic. It’s gluten free and ready in just 20 minutes. You can use any type of rice noodles you prefer, but brown rice noodles are healthier and heartier than regular white rice noodles. You can also add more veggies to this dish if you want, like grated carrots, french beans cabbage, baby corn or bok choy.