Pasta made from semolina has a pleasant taste and good cooking quality such as: firm texture, absence of sickness, low cooking loss. A simple composition of pasta that is obtained after mixing semolina and water, pressing the dough and drying, encourages the enrichment of the pasta with the use of various natural ingredients. Replacing semolina with other ingredients is a challenge for pasta companies. The growing interest among people in the consumption of mushrooms, which have documented health-promoting properties, pharmacological and medicinal value, encourages research on the addition of dried mushrooms to various types of food, including pasta. Regarding taking into account the health properties of mushrooms, the drought of mushrooms popular in Asian countries was selected for fortification. The aim of this work was to produce pasta from semolina fortified of dried mushrooms with 2.5-10% addition of: Ganderma lucidum, Flammulina velutipes, Hericium erinaceus and Grifola frondosa and then assessed for the culinary and consumer quality properties of enriched pasta. The cooked pasta was organoleptically assessed taking into account the features: taste, smell, consistency, color and appearance. The fortified pasta (with some exceptions) had satisfactory culinary and organoleptic properties. The addition of the studied mushrooms increased the cooking loss and water solubility index of the pasta, but the values of these parameters did not drop in any test to a level unacceptable for the quality of the pasta. Only the pasta with the 7.5% and 10% addition of Lion’s Mane and Reishi mushrooms have been characterized with the negative sensory assessment, especially the intensely bitter taste, which was distinctly different from the taste of the control samples.