mushroom pasta

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By Beth Pierce
from Old Monroe, MO

A simple Creamy Mushroom Pasta dish made with cremini and white button mushrooms, garlic, beef broth, heavy cream, and a few fresh herbs and spices.

serves 6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For mushroom pasta

  • 4 Tbsp
    unsalted butter
  • 12 oz
    fettuccine
  • 16 oz
    mushrooms sliced ½ inch thick
  • 3 clove
    garlic minced
  • 2/3 c
    beef broth
  • 1 1/4 c
    heavy whipping cream
  • 1 Tbsp
    fresh thyme (or 1 teaspoon dried)
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    salt
  • 1/2 tsp
    fresh ground black pepper
  • 2/3 c
    fresh grated parmesan cheese
  • chopped fresh parsley (garnish)

How To Make mushroom pasta

  • 1
    Melt the butter in the skillet over medium high heat. Add the mushrooms and cook until golden brown. Reduce the heat to low and add the garlic cooking for a minute while stirring constantly. Plate the mushrooms and garlic.
  • 2
    Add the beef broth scraping the bottom of the skillet to loosen any brown bits from the mushrooms. Add the cream, fresh thyme, onion powder, salt, and pepper. Bring to a gentle boil and then simmer for about 12-15 minutes or until reduced by almost half.
  • 3
    Meanwhile bring a large pot of water to boil. Cook the fettucine pasta slightly al dente according to package directions. Reserve 1/2 cup pasta water and drain well. Once the sauce has simmered down turn the heat down as low as it will go. Slowly add the Parmesan cheese and stir until it is melted. Add the cooked pasta and mushrooms to the skillet and toss to coat. If the sauce is too thick use 1 tablespoon at a time of the reserved pasta water to thin the sauce.
  • 4
    Stir over low heat until warmed through. If desired top with chopped fresh parsley and season with salt and pepper to taste.
  • 5
    NOTES I like to rinse my mushrooms but I dry them thoroughly and quickly. I work in small batches so the mushrooms do not stay wet for more than a minute. Fresh thyme is one of my favorite herbs with a bright green color. It tastes so refreshing with a slightly minty flavor that complements the mushrooms. Try to time the pasta to be done when the sauce is ready. Pasta gets kind of sticky and pasty if it sits in the colander too long. This recipe is best served promptly however if times does not permit reheat over low heat on the stovetop. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop in a skillet over low heat.
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