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Mushroom pasta is not something we are new to but making this mushroom sauce and serving it with steak was the inspiration that I couldn't resist - adding pasta! It's such a wonderful new creamy way to serve pasta and it really doesn't have to be soaked in cream to taste delicious. You want the pasta to absorb that cream and this Orecchiette does a marvelous job!
There are no words to describe how good this mushroom pasta tastes! You'll have to make it yourself and when you find yourself saying things like Mmmm, nodding your head or doing a little jive (dance) that's when you know. You've hit the dinner jackpot!
Fusilli Alfredo and Chicken Fettuccine Alfredo are fantastic dishes! Creamy Pasta how could they not taste wonderful? This is the next level creamy pasta recipe, just with mushrooms!
Mushroom Pasta Ingredients
These are some of the key ingredients. The full recipe card can be found below.
Pasta: Orecchiette or fettucine, tagliatelle or even spaghetti.
Mushrooms: The orecchiette pasta is small so using sliced button mushrooms pairs well.
Olive oil: We use this extra virgin olive oil.
Butter: For flavor and richness.
Parmesan: Freshly grated. Using the store-bought already grated will compromise the taste.
White wine: Dry white wine but you can also use only stock if you don't drink wine.
Stock: Chicken stock has great flavor. Try and go with either homemade or low Sodom if possible. If not then do taste as you go for salt.
Cream: Thick cream.
Notes on the Ingredients which you might find helpful.
Mushrooms: You can use any mushrooms. Sometimes its good to use a combination depending on what you can find because the white button ones can be a little bland on flavor.
Parmesan: It helps thicken the sauce omitting adding any other thickeners which this sauce really doesn't need.
How To Make Mushroom Pasta
Pasta:Start cooking the pastahalfway through cooking the mushroomsso it doesn't sit and dry out or over cook while waiting for the mushrooms) Cook in boiling salted water for 1 to 2 minutes less than the pasta packet instructions. Reserve a cup of pasta water.
Cook the mushrooms: Cook the mushrooms in butter and oil. Add the garlic, salt & pepper
Make the sauce: With the heat on high the wine will take a few minutes to cook out. Give 2 to 3 minutes and add the stock. Stir and let it continue cooking. While that's happening addvegetable spice. You can use an Italian herb spice too but again, most spices are packed with salt and other preservatives. We use this organic combination.
Once the sauce has cooked down quite a bit, add the remaining butter and cream. Lower the heat and add the pasta.
Olive oil and Butter: These two are the best of both worlds! Oil = higher smoke point which prevents the butter from burning immediately while the butter = adds flavor. Perfect technique for browning the mushrooms or any food really. As seen on Serious Eats.
Recipe Tips
Pasta Any pasta type works but Orecchiette really is the perfect choice. I love how the orecchiette scoops up all the saucy goodness!
Parmesan Cheese
Parmesan is salty so go light on the salt! You can always add more later. Plus you add salt when cooking the pasta it can be a bit much.
Pasta Portions
The general for serving pasta portions is 100 grams per person however that's like a 1 and a half to 2 people serving for me! I would say work on between 80 to 100 grams per person is fair because I've been told I don't eat enough even though I wished it showed but that's not the topic here today :)!
Use any fresh cream for this recipe and here's why;
Thick Pouring Cream: You can get the thick pouring cream from Woolworths which is extra indulgent but oh so good! It also adds much more richness to the dish and you might love it!
Pouring Cream (it doesnt say "Thick" on the container) and my personal favorite because I find it gives the perfect balance of not overly rich yet still rich, creamy and delicious!
Regular Fresh Cream Naturally any cream works but with this you get a much milder level of thickness and flavor. Unless it's for health reasons my suggestion would be the first two.
The cream will thicken as it stands so add a splash of water or cream to lighten it up again.
Oh and one more tip! Don't overcrowd the pan when cooking the mushrooms. You want them to turn golden brown just before pouring in the wine to deglaze the pan, so a little patience is good. The entire meal is ready in 15 to 20 minutes anyway which is really great!
Serving Ideas For This Mushroom Pasta
A light salad is probably best like this Mango Salad or Raw Carrot Salad and for something even more simple this Tomato Cucumber Salad and Cucumber and Onion Salad are a all great options!
Unless you need something like Homemade Ciabatta Bread or Garlic, Cheese and Herb Toast.
Either way, I hope that you'll enjoy this Mushroom Pasta recipe. Actually I hope you'll have a little jive dance when you taste it!
More Recipes
Chicken and Mushroom Recipe
Creamy Mushroom Pasta
Creamy Vegetable Soup
Creamy Beef Ragu And Pasta
Creamy Pasta Chorizo
Pasta Any pasta type works but Orecchiette really is the perfect choice. I love how the orecchiette scoops up all the saucy goodness!
What does orecchiette mean?
Italian English translation:
Orecchie "ears"
Orecchiette "small ears"
Hence small ears are the shape of the pasta.
White wine: After browning the mushrooms you add the wine to deglaze the pan. I've made this recipe without white wine and yes I know. It sounds like mockery in the culinary world but my blog is about "use what you have" and make it work! Even though I do have an ingredient sometimes I need to try it without or with a substitute so that I know and then come and share it with you????
Tips & Suggestions
Parmesan Cheese
Parmesan is salty so go light on the salt! You can always add more later. Plus you add salt when cooking the pasta it can be a bit much.
Pasta Portions
The general for serving pasta portions is 100 grams per person however that's like a 1 and a half to 2 people serving for me! I would say work on between 80 to 100 grams per person is fair because I've been told I don't eat enough even though I wished it showed but that's not the topic here today :)!
Mushroom Pasta Cream Choice
Use any fresh cream for this recipe and here's why;
Thick Pouring Cream: You can get the thick pouring cream from Woolworths which is extra indulgent but oh so good! It also adds much more richness to the dish and you might love it!
Pouring Cream (it doesnt say "Thick" on the container) and my personal favorite because I find it gives the perfect balance of not overly rich yet still rich, creamy and delicious!
Regular Fresh Cream Naturally any cream works but with this you get a much milder level of thickness and flavor. Unless it's for health reasons my suggestion would be the first two.
The cream will thicken as it stands so add a splash of water or cream to lighten it up again.
Oh and one more tip! Don't overcrowd the pan when cooking the mushrooms. You want them to turn golden brown just before pouring in the wine to deglaze the pan, so a little patience is good. The entire meal is ready in 15 to 20 minutes anyway which is really great!
Serving Ideas For This Mushroom Pasta
A light salad is probably best like this Mango Salad or Raw Carrot Salad and for something even more simple this Tomato Cucumber Salad and Cucumber and Onion Salad are a all great options!
Unless you need something like Homemade Ciabatta Bread or Garlic, Cheese and Herb Toast.
Either way, I hope that you'll enjoy this Mushroom Pasta recipe. Actually I hope you'll have a little jive dance when you taste it!
More Recipes
- Chicken and Mushroom Recipe
- Creamy Mushroom Pasta
- Creamy Vegetable Soup
- Creamy Beef Ragu And Pasta
- Creamy Pasta Chorizo
Recipe
Mushroom Pasta
Miranda | My Anosmic Kitchen
This creamy mushroom orecchiette pasta recipe is a delightful combination of tender orecchiette pasta and a luscious creamy mushroom sauce. It's a comforting and flavorful dish that's perfect for a cozy dinner.
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Ingredients
- 150 grams orecchiette pasta you can substitute with spaghetti, tagliatelle, or fettuccine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 200 grams mushrooms sliced
- 3 3 garlic cloves minced
- ½ teaspoon salt and black pepper to taste
- ¾ cup heavy cream or double cream
- ½ cup low-sodium chicken stock
- ½ cup white wine
- ½ cup Parmesan cheese finely grated
Optional: additional Parmesan for serving, fresh black pepper for serving
- ¼ cup chopped parsley
- fresh thyme for garnish
- additional Parmesan for serving
- fresh black pepper for serving
Instructions
Cook the Pasta: Cook the orecchiette pasta in a large pot of generously salted boiling water according to the package instructions until al dente. Drain and set aside.
150 grams orecchiette pasta
Sauté the Mushrooms: In a large skillet, heat the butter and olive oil over medium-high heat. Add the finely chopped onion and sauté until it becomes translucent, about 3 minutes.
2 tablespoons butter, 2 tablespoons olive oil, 1 small onion
Add Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the skillet. Sauté until the mushrooms are tender and have released their moisture, about 5-7 minutes.
200 grams mushrooms, 3 3 garlic cloves
Season and Deglaze: Season the mushroom mixture with salt and black pepper. Pour in the white wine and stir, allowing it to cook down and reduce by half.
½ teaspoon salt and black pepper, ½ cup white wine
Add Cream and Chicken Stock: Pour in the heavy cream and chicken stock. Stir to combine, and let the mixture simmer for a few minutes to thicken.
¾ cup heavy cream or double cream, ½ cup low-sodium chicken stock
Stir in Parmesan: Add the finely grated Parmesan cheese and stir until it's melted into the sauce, creating a creamy consistency.
½ cup Parmesan cheese
Combine with Pasta: Add the cooked orecchiette pasta to the skillet. Toss and stir to coat the pasta with the creamy mushroom sauce. Cook for a few more minutes until everything is heated through.
150 grams orecchiette pasta
Optional Garnish: If desired, garnish with chopped parsley, fresh thyme, additional Parmesan cheese, and a sprinkle of fresh black pepper.
¼ cup chopped parsley, fresh thyme for garnish, additional Parmesan for serving, fresh black pepper for serving
Serve: Serve your creamy mushroom orecchiette pasta hot. Enjoy!
Notes
Variations:
- Add cooked chicken or bacon for a protein boost.
- Include vegetables like spinach or asparagus for extra freshness.
Equipment:
You'll need a large skillet or pan for cooking the sauce and a pot for cooking the pasta.
Storage:
Refrigerate any leftover creamy mushroom orecchiette pasta. You may need to add a splash of cream or chicken stock when reheating to restore the desired consistency.
Top Tip:
When cooking the pasta, make sure to reserve a small amount of pasta cooking water before draining it. This can be added to the sauce to adjust its thickness and enhance the creaminess.
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