Creamy Mushroom Pasta

This Creamy Mushroom Pasta is so cozy, it's like being wrapped up in a blanket. A pasta blanket. The good news, it's easy to make too! Read through the post for tips on making the best mushroom pasta.

The one catch is, you've gotta love mushrooms to love this dish, but I'm assuming that if you've found your way to this recipe, you do!

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All about the mushrooms!

The mushrooms in the recipe are undoubtedly the stars of the show and the rest of the ingredients are just there to enhance them. So, choosing good mushrooms is a must! I like using a mix of mushrooms for this pasta because it gives the pasta the best texture and flavor. Shiitake, baby bella, oyster, and maitake are all great choices and I always buy a combination. You can also look for packages of mixed mushrooms that are usually available at the store.

How to prepare the mushrooms

Clean the mushrooms with a brush or paper towel, do not rinse them! When you rinse mushrooms, they get water logged and soggy. To get that browning that we want, the mushrooms need to be dry so grab a paper towel (it can be SLIGHTLY damp) or a mushroom brush to remove any dirt.

Equipment to use for this recipe

You can certainly get away with using a large stainless steel pan for this recipe, but I prefer using an enameled cast iron dutch oven. A dutch oven will retain heat well and help to achieve that delicious golden brown crust on the mushrooms. Plus, with the sheer amount of mushrooms we're using, you'll need a big pot! I have both Staub and Le Creuset dutch ovens, and they're both wonderful. If you're looking for more options, check out my Amazon Storefront!

If you don't have a dutch oven, you can still make this recipe! Just grab your biggest pan and make sure to cook the mushrooms in batches, so that they aren't overcrowded.

Recipe FAQ

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Creamy Mushroom Pasta

This Creamy Mushroom Pasta is cozy, hearty and delicious. The perfect comfort food!

5 from 1 vote

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Course Main Course

Equipment

• Dutch Oven

Ingredients

  

• 1 Pound long pasta such as linguine, fettuccine, or spaghetti
• 5 Tablespoons olive oil divided
• 4 Tablespoons unsalted butter divided
• 1 ½ Pounds mixed mushrooms such as shiitake, baby bella, or oyster, cleaned
• 1 Shallot minced
• 2 Cloves garlic minced
• 3-4 Sprigs fresh thyme minced
• ½ Cup white wine
• ¾ Cup heavy cream
• 1 Tablespoon grain mustard
• Salt and pepper to taste
• Fresh parsley roughly chopped
• Pecorino Romano grated

Instructions

 

• In a large dutch oven or skillet, heat 2 tablespoons of the olive oil and half of the butter over medium high. Add half of the mushrooms and cook, stirring occasionally, until golden brown. Season the mushrooms with salt and remove to a bowl. Repeat with the second half of the mushrooms and remove them to the same bowl.
• Add 1 tablespoon of olive oil along with the shallots and cook until softened; 3 minutes. Add the garlic and thyme and cook for 1 more minute. Add the wine and stir, scraping up any brown bits from the skillet. Lower the heat to medium low and cook the wine down by half. Add the mushrooms back to the skillet.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than package directions for al dente. Reserve a cup of pasta water and drain.
• Add the pasta to the skillet along with the cream, mustard, and half of the reserved pasta water. Stir until a glossy sauce forms and the pasta is cooked to al dente adding more pasta water as needed; about 2 minutes. Season with salt and pepper to taste.
• Serve right away with fresh parsley and cheese. Enjoy!

Keyword Italian, Pasta, Vegetarian