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MUSHROOM PASTA

Creamy Mushroom Pasta Recipe

Introduction

Indulge in the delightful flavors of this Creamy Mushroom Pasta dish, featuring a medley of cremini and white button mushrooms infused with garlic, beef broth, heavy cream, and aromatic herbs. This recipe is perfect as a side dish or can stand alone as a satisfying main course, particularly suited for meatless Mondays. Learn how to whip up this easy and delicious pasta dish that will surely become a family favorite.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 12 ounces fettuccine
  • 16 ounces white button, cremini, or Portobello mushrooms, sliced ½ inch thick
  • 3 cloves garlic, minced
  • ⅔ cup beef broth
  • 1 ¼ cups heavy whipping cream
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ⅔ cup fresh grated Parmesan cheese or Pecorino Romano cheese
  • Chopped fresh parsley for garnish

Instructions

  1. Prepare Mushrooms: In a large skillet, melt butter with olive oil over medium-high heat. Add mushrooms and sauté until golden brown. Lower heat to low, add minced garlic, and cook for another minute while stirring constantly. Plate the mushrooms and garlic.
  2. Make the Sauce: Deglaze the skillet with beef broth, scraping up any browned bits. Stir in heavy cream, fresh thyme, onion powder, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 12-15 minutes or until the sauce has reduced by almost half.
  3. Cook Pasta: Meanwhile, in a separate pot, boil water and cook fettuccine until slightly al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
  4. Combine and Serve: Reduce the heat of the sauce to low. Slowly add Parmesan cheese, stirring until melted. Add cooked pasta and sautéed mushrooms back into the skillet, tossing to coat evenly. If the sauce is too thick, use reserved pasta water to adjust consistency.
  5. Garnish and Season: Stir over low heat until everything is warmed through. Garnish with chopped fresh parsley and season with additional salt and pepper to taste.
See also  HOMEMADE BREAD ROLLS

Tips

  • Quickly rinse and dry mushrooms to prevent them from becoming too wet.
  • Fresh thyme adds a refreshing, minty flavor that complements the mushrooms beautifully.
  • Time the pasta to finish cooking when the sauce is ready to avoid sticky pasta.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.

FAQs

1. Can I use different types of mushrooms?
Absolutely! Experiment with your favorite mushrooms or a combination for varying flavors and textures.

2. How can I make this dish vegetarian?
Substitute vegetable broth for beef broth to make this recipe vegetarian-friendly.

3. Can I use dried herbs instead of fresh?
Yes, you can substitute dried thyme for fresh thyme; use 1 teaspoon of dried thyme instead of 1 tablespoon of fresh.

4. How do I reheat leftovers?
Reheat gently on the stovetop over low heat, adding a splash of cream or broth to revive the sauce if needed.

Conclusion

This Creamy Mushroom Pasta is a testament to simplicity and flavor, combining earthy mushrooms with a luxurious creamy sauce. Whether enjoyed as a side dish or a meatless main course, this recipe promises to satisfy and impress. Customize it with your preferred mushrooms and herbs to create a dish that will become a regular on your dinner rotation.