Rich and velvety, prepared with versatile mushrooms, Parmesan, garlic and a light silky sauce, this mushroom pasta recipe is easy to make and incredibly delicious!
The earthy flavors of the mushrooms are perfectly complemented by the aromas of garlic and butter.
Tips for Cooking Mushroom Pasta
Before cooking the mushrooms, make sure they are clean and completely dry. Clean the mushrooms using a dry cloth or paper towel to wipe off the excess dirt they are grown in. Usually, they are cultivated in cedar. If you wash them, they will absorb water like a sponge and will have a different texture.
Using a combination of olive oil and butter to sauté the mushrooms, this allows cooking at a high temperature and brings more flavor.
Use some of the pasta cooking water to toss with the spaghetti and mushrooms. The starch in the water will thicken with the butter in the mushrooms, creating a silky sauce for this pasta.
Prep. Time: 1o min
Cook Time: 15 min
Total Time: 25 min
320g/12 oz long pasta - spaghetti, fettucine
800g /28 oz mushrooms, such as cremini, shitake or Portobello, sliced
100g unsalted butter, separated
2 tablespoons olive oil
4 garlic cloves, finely minced
1 teaspoon each salt
1/2 teaspoon pepper
100g /1 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)
Parsley, finely chopped
Parmesan cheese, grated
1. In a large pot, boil a salted water and cook the pasta al dente according to package directions. Drain pasta, keeping 2 cups of liquid.
2. In a large skillet, over medium heat, melt half butter and all the oil. Add the mushrooms and sauté, stirring occasionally, until the water released by the mushrooms evaporates and the mushrooms turn brown - caramelized, about 5-7 minutes. Stir in the remaining butter, garlic, salt, pepper, and cook for about 1 minute.
3. Add pasta, 3/4 cup of reserved pasta water and parmesan. Gently toss and cook until the water is reduced and the sauce thickens. If needed, add more pasta water, salt and pepper.
4. Serve immediately, garnished with fresh parsley and parmesan cheese.
Did You Try This Recipe?
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The beautiful spring came, and when nature resumes her loveliness, the human soul is apt to revive also. - Harriet Ann Jacobs