This is a mushroom pasta that’s nice and juicy. in no way dry and dull even though it’s not made with a tomato or cream sauce like this Creamy Mushroom Pasta. It’s buttery and garlicky, and it’s 6 ingredient magic at its best.
Plus my little trick to make extra buttery mushrooms using LESS butter!
Anyone who has sautéed mushrooms will know that the minute mushrooms hit the skillet. the bottom layer of mushrooms soaks up the oil, leaving the top layer dry.
So I used to think that the best way to sauté mushrooms was with loads and loads of butter or olive oil. As you sauté the mushrooms, they start to leech water, creating moisture. But still! That first layer of mushrooms lucky enough to hit the skillet first stole all the butter. leaving the remaining 80% of mushrooms butter free!
In a bid to even out the butteriness of mushrooms. my solution is to reducethe amount of butter melted in the skillet. add a bit of olive oil (so you can heat the butter more without it burning and get the mushrooms browned faster). Then AFTER the mushrooms are golden (i.e. water leeched so they are no longer butter-sponges). add a small knob of butter.
Boom! A big skillet of mushrooms that look and taste WAY more buttery than if all the butter is melted at the beginning! See??
What you need for mushroom pasta
Here’s what you need for this mushroom pasta. You can use any type of long strand or even short stand pasta you want (like orecchiette, penne, ziti, macaroni). Also, the parmesan is not for serving. Tossing the pasta with parmesan before serving is a little trick I like to use for an extra flavour boost!
How to make mushroom spaghetti
Here’s how to make this mushroom pasta:
The two key steps here are:
Butter added later – Hold back some of the butter until AFTER the mushrooms are golden. – for extra buttery mushrooms with less butter!
Pasta cooking water – Use some of the pasta cooking water to toss with the spaghetti and mushrooms. The starch in the water will emulsify (thicken) with the butter in the mushrooms. creating a slick juicy transparent “sauce” that clings to the pasta strands. Classic Italian cooking technique used for all pastas.
If you do this key step of tossing the pasta with some of the pasta cooking water. people will think you’ve made a mushroom pasta sauce. That’s how juicy and “saucy” it seems!
I know I keep going on and on about how juicy and slick this pasta is! It’s because this is hard to capture in photos . and like people see pastas like this one without a large pot of sauce and assume it’s dry and boring. When in actual fact, this is about as far from that as it can be!
– Nagi x
PS If you want to indulge in a special Italian pasta meal, add a side of Garlic Bread or Cheesy Garlic Bread. and finish with Tiramisu. Sheer perfection!
Watch How To Make It
Author: Nagi | RecipeTin Eats Prep: 10 mins Cook: 15 mins Total:. 20 mins Pasta Italian4.96 from 96 votesServings2 -3 Tap or hover to scalePrint
Recipe video above. An incredible way to use mushrooms in a meal – in a mushroom pasta! The tastiness of this pasta lies in the mushrooms you use because it’s all about the mushrooms. This pasta is made the proper Italian way so even though it’s only made with 6 ingredients. it’s saucy and juicy and so tasty!
▢ 200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)
▢ 160g/6 oz long pasta – spaghetti, fettucine (Note 1)
GARLIC BUTTER MUSHROOMS FOR PASTA
▢ 400g / 14 oz mushrooms , sliced 1/2 cm / 1/5″ thick (Note 2)
▢ 50g / 3 tbsp unsalted butter , separated
▢ 1 tbsp olive oil
▢ 2 garlic cloves , finely minced
▢ 1/2 tsp each salt and pepper
▢ 1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)
▢ Parsley , finely chopped
▢ Parmesan cheese , grated
Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
Melt half butter and all oil in a large skillet over heat.
Add mushrooms and cook until water has leeched then evaporated. and the mushrooms start to turn golden around edges – around 5 minutes.
Halfway through cooking, add salt & pepper.
Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
Taste and add more salt and pepper if needed.
Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.
1. Pasta – you need more if using short pasta for equal serving size. Pictured in post: spaghetti and orecchiette. Orecchiette are shape like mini bowls. and sold at all major supermarkets in Australia same price as more common pastas. I like using them for mushroom pasta because I like to scoop up the pasta. with the mushrooms – also fabulous with this Sausage Pasta in creamy tomato sauce.2. Mushrooms – any slicable type fine here. Fabulous with plain button mushrooms, extra good with Swiss Brown/Cremini.3. Variations: Thyme also goes well with this pasta because mushrooms + thyme = best mates. Sometimes I will add a splash of cream to the mushrooms. but it’s not a make or break, a “nice to have when you’re feeling indulgent”.4. Butter – I provide a range for butter quantities because – well, the more the better. But the least is 2 tbsp of butter + 1 tbsp olive oil, otherwise the pasta starts to get dry. No need to measure eye ball it!5. Reheating – Pasta always dries out when refrigerated overnight. For the best reheating option, reserve about 1/4 cup of pasta cooking water. Sprinkle cold pasta with 2 tbsp, then microwave reheat, toss well. Resurrected to near perfect juiciness!6. Nutrition per serving, assuming 2 (generous!) servings.
Frequent Ask Questions on mushroom recipe pasta
What mushroom is best for pasta?
The 7 Best Mushrooms for Pasta
Portobello Mushrooms. Portobello mushrooms are perfect for pasta because of their size and density. …
Crimini Mushrooms. …
Shiitake Mushrooms* …
Chanterelle Mushrooms. …
Morel Mushrooms. …
Oyster Mushrooms. …
How do you thicken mushroom sauce?
To thicken this easy mushroom sauce recipe, you can use either cornstarch or flour. If your diet does not allow you to use flour or cornstarch, you can use Xantan Gum. Keep in mind than creamy sauces. and gravy made with cornstarch are usually tend to be glossier than sauces made with flour.
Can I use milk instead of cream in pasta?
Yes, you can use milk instead of heavy cream in a pasta recipe. You can use either whole milk, evaporated milk. almond milk and even coconut milk in a pasta recipe if you have no heavy cream.
What is mushroom sauce made of?
It’s made with mushrooms, butter, cream or olive oil. white wine (some variations may use a mellow red wine). and pepper with a wide variety of variations possible with more ingredients. such as shallot, garlic, lemon juice, flour (to thicken the sauce). chicken stock, saffron, basil, parsley, or other herbs.
How do you make Italian mushroom sauce?
1 ) Heat the olive oil in a large frying pan over medium heat and add the garlic. …
2 ) Add the mushrooms and mix well. …
3 ) Add the wine and stir well. …
4 ) Mix in the mascarpone and heavy cream, stirring well so the the mascarpone melts completely.
What thickens pasta sauce?
You can thicken pasta sauce with a roux, pasta water, or a cornstarch slurry.
What kind of cream is use for pasta?
So if you’re making an Alfredo sauce. it’s best to use heavy cream since it takes less time to cook down than whipping cream. If, But, you only have whipping cream and you want to make a fantastic cream of tomato soup, then you can use that. But be sure to cook it a bit longer than the recipe calls for.
Can I substitute yoghurt for cream in pasta sauce?
Yogurt may seem like an odd addition to your bowl of pasta, but seeing as it’s as creamy as cream, it’s a smart choice. The tang of yogurt also provides a nice balance of flavor, which you don’t get from cream.
Is It Safe to Reheat Mushrooms?
Yes, it’s safe to reheat mushrooms. The biggest issue you are likely to face is if you haven’t stored your mushrooms. before reheating them. As mentioned, you will need to keep your mushrooms in the fridge or freezer until you’re ready to reheat them.
Does egg thicken sauce?
Egg yolks are a classic way to thicken salad dressings. and custards, but they also work wonders for thickening rich cream sauces. To prevent the egg from scrambling, place the egg yolk in a bowl and whisk in about a cup of the hot sauce. Then, add the tempered yolk mixture to the pot, whisking as you go.9 Apr 2019
Does adding heavy cream thicken sauce?
Heavy cream, sour cream, or yogurt are all excellent for thickening soups and sauces. but you have to be careful about boiling them or they may break and curdle.
What is a Diane sauce made of?
“Diane” refers to the pan sauce made with mustard, Worcestershire, cream, and cognac. It’s ready in under 30 minutes, making it a great choice for a date night in!