Earthy mushrooms are cooked in butter and mixed with cream for this silky, luxe mushroom pasta sauce. Using a combination of mushrooms and fresh parsley adds complexity and brightens the final dish.
If you’re a fungi-lover this creamy mushroom pasta sauce recipe is for you. This recipe calls for regular pasta, but gluten-free pasta would work. It also would be delicious over baked potatoes.
Ingredients for Creamy Mushroom Pasta
- Fettuccine: A long noodle like fettuccine works well with the creamy sauce.
- Butter: Mushrooms cooked in butter yield a rich, meaty flavor.
- Mushrooms: Combining baby portobello mushrooms and fresh shiitake to this dish add layers of mushroom flavor. Although, any combination of mushrooms will work, from button to wild morels.
- Garlic: Aromatic garlic brings allium flavor to the recipe.
- White wine, cream and chicken stock: A dry white wine combines with cream and chicken stock for the foundation of the sauce. Vegetable or mushroom stock could be used instead of chicken.
- Dried herbs: Rosemary, basil and thyme add herbal aromatics to the mix.
- Cayenne pepper:Â A little cayenne won’t make this dish spicy because the heat will balance the rich flavors.
- Fresh parsley: Chopped fresh parsley finishes this pasta with a bright, herbal note.
Directions
Step 1: Make pasta
Cook pasta to al dente using package directions.
Step 2: Make the creamy mushroom sauce
In a large skillet, melt the butter. Add the mushrooms and cook until browned and tender, about five to seven minutes. Add the garlic and cook for one minute longer, until aromatic. Stir in the wine and cook until reduced. Add cream, stock and seasonings and bring them to a boil. Cook, stirring until thick, about 15 to 20 minutes. Toss with pasta and serve sprinkled with parsley.
Creamy Mushroom Pasta Variations
- Add protein:Â Make this hearty pasta dish even more filling by adding cubed chicken breast, beef tenderloin (just like in beef stroganoff) or a can of rinsed white beans.
- Say cheese: No one would complain if you finished this dish with a shower of grated parmesan cheese.
- Add a dash of sherry:Â Near the end of cooking, add 1 to 2 teaspoons of sherry. It will liven up the sauce and complement the mushrooms.
How to Store Creamy Mushroom Pasta
This dish is best served as soon as it’s made but leftovers can be stored covered in the refrigerator for two to three days.
How do you reheat creamy mushroom pasta?
Gently reheat this dish in a saucepan or microwave, stirring frequently. Add more fresh parsley to serve.
Creamy Mushroom Pasta Tips
How do I cook mushrooms for maximum flavor?
Sadly, mushrooms are often mishandled. They are crowded in a pan and only cooked long enough to steam. Make sure you use a large skillet and go slow with the mushrooms. Stir them frequently and cook until they’ve given up their water and have started to brown on the edges. This adds a lot of flavor in a few extra minutes.
What’s the best type of cream to use?
Heavy cream is the best cream for this recipe. If you’re out or don’t have any in the fridge, consult our handy guide for the best cream substitutes.
Can I make this recipe without the wine?
You can increase the chicken stock by 1/4 cup if you’d rather not include the wine. Still follow the recipe amount before adding any extra liquids. Concentrate the flavor and scrape up all of the fragrant fond at the bottom of the pan from cooking mushrooms and garlic.
