Creamy mushroom pasta starts with buttery caramelized sauteed mushrooms and ends with that deep rich umami flavor in your mouth. It’s literally love at first bite! But it hasn’t always been that way…
As a little kid in church I learned the sweetest song, “I’m Trying to Be Like Jesus”. Sometimes even now it goes floating through my mind with the simple reminder to be like Him. But lately a new version has taken over, “I’m trying to like those mushrooms….” It’s a bit of a journey for me.
Picky eaters will understand, it’s a texture thing. But truly, I’ve come a long way and this pasta is a bit of a nod to the delicious flavor a well caramelized mushroom can bring to a pasta, elevating it from simplistic to romantic.
How to Make Cream of Mushroom Pasta Video
We are going to share all the tips for making mushrooms the star of the show and not the rubbery, squeaky undesirables that they can be if they are cooked incorrectly.
Ingredients for Creamy Mushroom Pasta
I am going to include a brief description of the ingredients you will need. This is meant to be just an overview. You can find all the measurements and details in the recipe card at the end of the post.
- Mixed Mushrooms: cremini, shiitake, chanterelle and oyster or any combination
- Olive Oil and Butter: the combination of the two caramelizes the mushrooms perfectly
- Garlic: adds flavor
- Kosher Salt: adds flavor and enhances all the other ingredients
- Nutmeg: this might seem strange, but trust me, it adds the best little flavor to the mushrooms
- Pepper: adds flavor and a little heat
- White Wine: adds richness and depth of flavor
- Bucatini Pasta: you can use spaghetti, but I love the thicker noodle for this recipe
- Heavy Cream: creates the creamy sauce
- Lemon: cuts through all the heaviness and adds a bright pop of fresh flavor
- Pecorino Romano: you can use parmesan cheese instead if you can’t find it
- Pasta Water: helps thicken the sauce
- Fresh Parsley: adds a freshness to the dish
Which Mushrooms are Best for Pasta?
I love to use a variety of mushrooms when I add them to pasta. Each types plays it’s own role in the dish. The oyster mushrooms are meaty. The shiitake mushrooms are earthy. The cremini are classic. And the chanterelles are just pretty and have almost a fruity note to them.
You could honestly use just a couple of types if you want or even just one type if that’s what you have on hand. Do what works best for your family and budget!
Tips for Sauteing Mushrooms
Sauteing mushrooms isn’t hard but there are things you can do to really screw it up, so here are some tips for making the best sauteed mushrooms:
- To clean the mushrooms, brush them with a damp paper towel.
- Never ever, under any circumstance, submerge mushrooms in water. Mushrooms are like a sponge and absorb water which will end up with a squeaky texture when they are cooked.
- Use a combination of butter and oil when you sauté them for maximum flavor and caramelization.
- Leave space in the pan for mushrooms to caramelize. Overcrowding the pan will result in the mushrooms steaming more than sauteing.
- Salt and season the mushrooms after they are done sauteing.
Variations for Mushroom Pasta
Storing Creamy Mushroom Pasta
Mushroom pasta should be stored in the refrigerator in an airtight container. It will keep for up to 5 days. This pasta does not freeze well because of the cream in the recipe.
You absolutely cannot beat the rich deep flavor of this robust pasta recipe. It is hearty but also decadent. It would be a great side dish for a special occasion, but it is simple enough to make fpr an average weeknight meal.
You’ve gotta try this creamy mushroom pasta! If you aren’t a mushroom lover, I dare you to try this recipe and see if I can change your mind!
More Fabulous Pasta Recipes:
Creamy mushroom pasta starts with buttery caramelized sauteed mushrooms and ends with deep rich umami flavor in your mouth. It’s literally love at first bite!
- 1 lb Mixed Variety of Mushrooms, cremini, shiitake, chanterelle and oyster or any combination
- 2 Tablespoons Olive Oil, divided
- 2 Tablespoons Butter, divided
- 3 Cloves Garlic, smashed or chopped in large pieces
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Pepper
- 1 Tablespoon White Wine
- 1 lb Bucatini Pasta, (spaghetti is fine but I prefer the larger bucatini)
- 3/4 Cup Heavy Cream
- 1/2 Lemon, zested
- 1/2 Lemon, juiced
- 1/2 Cup Pecorino Romano, freshly grated, (parmesan is fine)
- 1 Cup Pasta Water, after cooking the pasta
- 2 Tablespoons Butter, additional
- 1/3 Cup Fresh Parsley, chopped
- Salt, to taste
Cook the pasta in a large pot of salted water and reserve 1 cup of the pasta water once it is cooked al dente.
1 lb Bucatini Pasta
In a cast iron or dutch oven over medium high heat, add half of the olive oil and half of the butter (1 tablespoon each). Add half of the mushrooms in a single layer and cook until browned, about 3 minutes, stir and cook another 2-3 minutes.
2 Tablespoons Olive Oil, 2 Tablespoons Butter, 1 lb Mixed Variety of Mushrooms
Remove to a plate and season with half of the salt. Repeat with remaining oil, butter and mushrooms along with the garlic this time. Once caramelized, season with remaining salt and pepper along with the nutmeg.
1 lb Mixed Variety of Mushrooms, 3 Cloves Garlic, 1 teaspoon Kosher Salt, 1/4 teaspoon Nutmeg, 1/2 teaspoon Pepper
Stir everything together and then stir in the white wine. Add the cream, lemon zest and juice, cheese and pasta along with 1 cup of the pasta water.
1 Tablespoon White Wine, 3/4 Cup Heavy Cream, 1/2 Lemon, 1/2 Lemon, 1/2 Cup Pecorino Romano, 1 Cup Pasta Water
Sprinkle with a little more salt, starting at about 1/4-1/2 teaspoon until the sauce is flavorful.
Add the parsley and butter along and toss everything together until the butter is melted. Serve with more pepper and cheese on top!
1/2 teaspoon Pepper, 2 Tablespoons Butter, 1/3 Cup Fresh Parsley, 1/2 Cup Pecorino Romano