Fettuccine with Shiitake, Celery, Garlic, and Lemon

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Fresh pasta topped with a generous helping of satiny shiitake and crisp celery is accented with lemon zest and juice for a surprising and subtle effect. For variation, fresh sage adds a different dimension. Wrap shiitake stems and freeze for broth.


  • ¾ pound medium shiitake
  • 3 tablespoons olive oil
  • 1 lemon
  • 2 teaspoons Asian (dark) sesame oil
  • 2 cups thin-sliced tender inner celery stalks with leaves
  • 1 tablespoon minced garlic
  • ½ cup full-flavored mushroom, veal, or beef broth
  • Salt and pepper
  • ½ cup minced parsley leaves
  • ¾ pound fresh (not dried) fettuccine or linguine


    1. Trim stems from shiitake and reserve for another use. Clean caps with damp towel. Halve, then toss with 1 tablespoon olive oil to coat evenly. Let stand at least 15 minutes. Meanwhile, scrub lemon well, then grate zest. Halve lemon and squeeze 2 tablespoons juice.
    2. Heat 1 tablespoon olive oil and 1 teaspoon sesame oil in very large skillet. Add celery and shiitake and toss 1 minute over high heat. Add garlic and toss another minute. Add broth, cover, and cook until caps are tender but celery is still quite crisp—another minute or so. If necessary, uncover and boil a moment longer to evaporate most liquid. Add lemon zest, salt, pepper, and parsley; toss to blend.
    3. Cook fettuccine in boiling salted water until barely tender, just a few minutes. Drain and combine in heated dish with mushroom mixture, lemon juice, and remaining 1 tablespoon olive oil and 1 teaspoon sesame oil. Season.

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