We love this mushroom pasta recipe Made of the most delicious garlic butter mushrooms. Thanks to our non-failure method of making mushrooms, this easy pasta recipe is collected in 30 minutes and tastes incredible.
We have shared many Mushroom recipes With you, but today I finally share our absolute favorite. Mushroom pasta with Papardelle, perfectly cooked Garlicky mushroomsand a The milk butter sauce is made without cream.
We make this easy pasta for us on weekends, but we also like to serve friends when they come to dinner. Frankly, this can be one of our favorite ways to eat mushrooms.
The main components
- Pasta. I love Pappardelle, but fettuccine, language or even short pasta forms such as Campanelle work really well.
- Mushrooms. You can use any mushrooms for these pasta. In our photos we used Cremini and Shiitake mushrooms. Darails of Marel or Chanterelles can be used even to make wild mushroom pasta. It would be fantastic. (If you do so, you can also invite us to dinner.)
- Olive oil and butter. I’m cooking with my mushroom olive oil, then to finish them with butter to make a silky butter sauce.
- Garlic, thyme and lemon. I make ground garlic, fresh thyme leaves and lemons when they make mushrooms. So delicious.
- Mushroom powder. This is optional, but mushroom powder adds umami-packed, spicy mushroom flavor. We have a recipe Homemade mushroom powder Or can you find it in online or specialized grocery stores?
- Parkesan cheese. To make sauce, I throw cooked pasta with butterfly mushrooms, some pasta with water and parmesan cheese. Then I serve it with extra cheese above.
How to make mushroom pasta
For these pasta, we want a fragrant mushroom with golden edges. We use the same preparation method for these pasta mushrooms as our Easy garlic butter mushroomsA number
Do you heat the olive oil with a widely curtain, spread mushrooms, then cook without moving them until they start brown spots? Give them a stir, then cook until the other side of gold. Then mix in butter, garlic, thyme, Mushroom powderLemon basket and salt.
We like to fill our pasta water when preparing mushrooms. When the water boils, the mushrooms will be close.
When the pasta finished cooking, we fill in a pan with mushrooms and sprinkle of pasta. Oslak’s preparation water helps pan garlic and butter turns into a creamy mushroom sauce. We use the same method when preparing pasta water FETTUCCINE ALFREDOTo be in style Shrimp Carbonaraand even our Ditched noodlesA number
What to serve with mushroom pasta?
I love this simple pasta with mushrooms, but you can always absorb the food with the light salad. Try our Caesar saladTo be in style Greek salador homemade Salad dressesA number can also add additional proteins with this pasta Grilled chickenjuicy Chicken ClothingTo be in style Garlic shrimpor poached salmonA number
Easy Garlic Mushroom Pasta
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Preparation
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Boil
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Generic
I love this easy mushroom pasta recipe. Can you use a number of mushrooms? I often use cremini mushrooms, but with impressive pasta, try wild behavior with mushrooms like Morel or Chanterelle Mushrooms. There is no cream in this recipe. If you want to add some, see our tips below the recipe.
4 servings
Watch to make the recipe
You will need
8 ounces of Pappardelle, Fettuccine or Linguine
10 ounces (280 g) with mushrooms, crushed and sliced (3 cups sliced)
1 lemon
1 tablespoon of olive oil
2 tablespoons of butter
1 Garlic cloves, minced
2 teaspoons of fresh thyme leaves or 1/2 teaspoon dried
1 teaspoon Mushroom powderElective
1/4 cup (25 g) shredded parmesan cheese plus more to serve
Salt and freshly ground black pepper
Directions:
1Bring a large pot of salt water to boil. Cook, stirring once or twice, less than the recommended package of preparation in the package. Pasta will finish making sauce. Book 1/2 cup of pasta preparation water.
2Using a damp paper towel, brush dirt from mushrooms. Cut and remove any heavy stems. Cut 1/4 inch in pieces or if mushrooms are bigger as portobello, cut into 1/4 inch cubes.
BookletUse a micro to chop the lemon finely. Do you need 1 tablespoon?
ThreeHeat the olive oil on a large, wide curtain medium heat. Add mushrooms and spread into one layer. Then cook without moving up to one side of the brown for 3 to 5 minutes.
5Mix and cook for another 3 to 5 minutes, or until all sides are mainly golden brown. Mix in butter, garlic, thyme, mushroom powder, lemon basket and 1/4 teaspoon salt.
6 years oldTurn heat low and add dried pasta, 1/4 cup paramence and reserved pasta 1/4 cup. Use TONGS pasta, cheese and mushrooms for a minute frying pan.
HaIf the pasta looks dry, add sprinkle more pasta. I usually use the full 1/2 cup of pasta water.
HaTaste and handle the spices. Squeeze on half lemon. Serve with parmesan and freshly ground black pepper.
Adam and Junny tips
- Storage: Keep mushroom pasta in an airtight container in refrigerator for up to 4 days. Update, sprinkle with water or broth into a pan and gently warm the pasta on low heat. If it’s dry, add a little butter and finish parmesan cheese. (I often save a little starch pasta water in a small refrigerator to equip.)
- Make extra creamy mushroom pasta. Mix 2 tablespoons in cream or cream freiche before serving.
- Vegan Mushroom Pasta. Change butter with extra olive oil or use plants based butter. The nutritious yeast is also a wonderful submerge cheese.
- Trfla salt. Instead of regular salt, try truffle or porcini salt. It deepens the flavor of the mushrooms and tastes incredible.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/4 of clothes
Compound
Scintend
332
Compound
Total fat
11.8 g
Compound
Saturated fat
5.1 g
Compound
Cholesterol
18.9 mg
Compound
Sodium
238.7 mg
Compound
Carbohydrate
45.9 g
Compound
Dietary fiber
2.6 g
Compound
General sugar
3.2 g
Compound
Protein
11.7 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
