Recipe: Perfect Mushroom pasta

Mushroom pasta. Bring a large pot of salted water to a boil. This is a mushroom pasta that's nice and juicy, in no way dry and dull even though it's not made with a tomato or cream sauce like this Creamy Mushroom Pasta. Plus my little trick to make extra buttery mushrooms using LESS butter!

This garlic mushroom pasta recipe is calling your name. This is a mushroom pasta without heavy cream, but it is every bit as comforting and plays up the earthy, umami taste of mushrooms in the best way possible. Heat olive oil in a large skillet over medium heat. You can cook Mushroom pasta using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mushroom pasta

1. It's 8 oz of dry pasta, preferably a short shape like bowtie/farfalle.
2. It's 8 oz of crimini mushrooms, stems removed and thinly sliced.
3. You need 2 of green onions, sliced.
4. It's 2 cloves of garlic, finely chopped.
5. It's 3 tbsp of cold butter, separated.
6. You need of Dried herbs to taste, such as: rosemary, tarragon, thyme, basil.
7. Prepare 1/4 cup of white wine (or 2 tbsp lemon juice).
8. Prepare of Salt and pepper.
9. It's of Parmigianino reggiano, to garnish.

Melt butter and heat oil in a large skillet over high heat. Add mushrooms and cook, stirring regularly. This creamy mushroom pasta has the silkiest garlic cream sauce. This is a simple pasta recipe made with everyday basic ingredients.

Mushroom pasta step by step

1. Place pasta in a pot, sprinkle with a generous tbsp of salt, and cover with water so it's submerged by about an inch..
2. Bring to a boil and cook until just shy of al dente, about 2 min less than package instructions..
3. While pasta is boiling, melt 1 Tbsp butter in a large saute pan over medium high. Add mushrooms, green onions, and garlic. Salt to taste, about ½-1 tsp. Stir frequently and saute until mushrooms are golden brown..
4. Add herbs and pepper to taste, a pinch of each, and stir until fragrant (about 30 seconds). Add wine and cook until alcohol smell is gone. Reduce heat to medium low..
5. When pasta is done, reserve 1 cup cooking liquid and drain. Add directly to the mushrooms with 1/4 cup liquid..
6. Add in the remaining two Tbsp COLD butter, one at a time, stirring vigorously until melted. Add splashes of pasta water if it begins to separate or look greasy. You should wind up with a silky, smooth coating of sauce on the noodles..
7. Immediately remove from heat and serve, garnished with freshly shredded parmesan cheese..

With spinach, garlic and onions this mushroom pasta is healthier and lighter than a traditional cream pasta. Place a wire strainer over the pot and pour in the hot mushroom stock, stir in the cream, add the pasta and turn the heat back to high. Italians love both farmed and foraged mushrooms and there are so many delicious ways they can be cooked and eaten. Mushrooms can be paired with meat or seafood or be the main protagonist in a recipe. Earthy: Yotam Ottolenghi and Ixta Belfrage's mushroom pasta has incredible depth.