Mushroom Parmesan Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 - 6 servings
Ingredients:
Pasta:
12 oz. spaghetti or favorite pasta
Mushrooms:
1 pound cremini/baby bella mushrooms or shiitake, Portobello, or oyster sliced 1/8-inch thick - divided
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1/2 tsp EACH salt, pepper divided
Sauce:
2 tablespoons unsalted butter
2 medium shallots, finely chopped
4-6 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes, more or less to taste
2 cups low-sodium chicken broth
1 tablespoon cornstarch
1 1/2 teaspoons Dijon mustard
1/2 tsp EACH dried thyme, dried rosemary, dried basil, paprika
3/4 cup mascarpone cheese at room temperature
1/2 cup freshly grated Parmesan cheese plus extra for serving
1/4 cup fresh parsley, chopped
Directions:
PASTA: Cook the pasta according to package directions in generously salted water. Reserve 1 cup of pasta water. Drain, then toss with a little olive oil to prevent it from sticking.
MUSHROOMS: Meanwhile, cook the mushrooms in two batches. Melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat in a large heavy-bottomed skillet. Increase the temperature to medium-high and add half of the mushrooms.
Spread mushrooms into an even layer and let cook for 3 minutes without touching, then continue to cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are golden.
Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and cook 30 seconds; remove to a plate. Repeat with the remaining mushrooms.
SAUCE: Melt 2 tablespoons of butter in the pan over medium heat. Add the shallots and sauté for 2 minutes or until softened. Add garlic and red pepper and sauté 30 seconds.
Turn the heat to low and add a splash of chicken broth (to stop the garlic from cooking). Whisk the remaining chicken broth with cornstarch, then add to the pan, followed by Dijon and all remaining seasonings. Bring the sauce to a simmer; simmer until thickened, stirring occasionally.
Turn the heat to low and whisk in the mascarpone until completely melted, followed by the Parmesan until melted. Add mushrooms and stir to combine.
ASSEMBLE: Add pasta to the sauce and stir until evenly coated, adding additional pasta water if needed to reach the desired consistency. Stir in the parsley. Garnish with additional Parmesan and freshly cracked salt and pepper if desired. Serve immediately.
Notes:
Mascarpone: if you aren’t familiar with mascarpone, it’s an Italian cheese that is rich and creamy with a subtle milky, sweet, slightly tangy flavor, that is somewhere in between butter and cream, so it melts beautifully and tastes heavenly. Mascarpone can be found at any grocery store in the deli/specialty cheeses section in a round tub.
Parmesan cheese: Use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion, unlike powdered or pre-shredded cheese.
Shallots: One shallot is considered the entire bulb, regardless of how many cloves the bulb contains.
Don’t wash mushrooms: you should never rinse your mushrooms, or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
Don’t crowd mushrooms in the pan: mushrooms need enough space so they can sear instead of steam. If you pile raw mushrooms on top of each other, they will become soggy instead of caramelized. By spreading them out in a single layer, the entire surface area of the mushrooms comes in contact with the sizzling butter in the hot pan, so they can caramelize and become crispy around the edges.
Be patient: it is tempting not to cook your mushrooms to the point all the liquid is absorbed, but keep cooking until they are browned all over for maximum flavor and there isn’t any liquid remaining.
Salt and pepper to taste: if your Mushroom Pasta tastes like it’s missing something, it is probably salt. Salt enhances all of the other flavors. Add additional salt to taste a little at a time if needed.
Use room temperature mascarpone: room temperature mascarpone melts seamlessly into the sauce. If you forget to take it out of the fridge, microwave it for 20 seconds or so.
Don’t simmer mascarpone: just like all cheeses, you should not simmer the mushroom pasta sauce once you add the mascarpone, or it can curdle.
Don’t overcook pasta! Nothing ruins pasta faster than mushy pasta! I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente, meaning it should still be a little firm in the center/ have a “bite” to it.
Add veggies or protein: you can add any protein, such as Italian sausage, chicken, etc., or veggies such as zucchini, asparagus, etc., as well as sun-dried tomatoes, artichokes, etc. See the post for lots of recipe variations.
How to Store and Reheat:
Storage: Store pasta in an airtight container in the refrigerator for up to three days.
Microwave: Microwave for one minute, stir, then continue to heat at 30-second intervals until warmed through.
Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.
WHAT MUSHROOMS ARE BEST?
You can use any flavorful mushroom other than white mushrooms for this mushroom pasta recipe. I chose to use everyday, easy-to-find cremini/baby bella mushrooms and elevate them with the cooking technique. Cremini mushrooms are a more mature version of the white button mushroom and, therefore, heartier, earthier, and more flavorful overall.
Cremini Mushrooms are younger than the next mature variety, the portobello, and that is why they are often called “baby bella” or “baby portobello” mushrooms. Once they reach about 4″ – 6″ in diameter, they are deemed a portobello. The younger cremini mushrooms still boast a deep, savory flavor.
You are also welcome to use portobello, shiitake, oyster mushrooms, or exotic mushrooms such as chanterelle, morel, enoki, or king oyster mushrooms. You can even mix and match different varieties of mushrooms.
The Best Pasta For This Recipe:
Just about any shape or kind of pasta will work well in this recipe. I particularly love spaghetti, but you can also use:
•Long pasta: Spaghetti, fettuccine, and pappardelle pair well with creamy sauces because they carry the sauce well and add delightful texture to balance the smooth sauce.
•Short tubular pasta: Penne, rigatoni, ziti, cavatappi, and campanelle pair well with creamy sauces because their tubular shape catches the creamy sauces.
•Tortellini: I am a massive fan of tortellini. Any type of tortellini would be delicious here, from sausage-filled to chicken, cheese, or spinach.
Can I make Mushroom Pasta in advance?
You can completely make and assemble your pasta ahead of time and gently warm or prepare elements in advance so it comes together super quickly at dinner time. That being said, it is already a super quick meal!
•Prep ingredients: Slice mushrooms, chop shallots, garlic, and measure spices, etc. for a meal that comes together in minutes.
•Make Sauce: Alternatively, go one step further and make the sauce 100% ahead of time and gently warm it in a skillet with a splash of chicken broth or milk when ready. You can cook and add the mushrooms to the sauce and store them, but they are even better fresh, having never been reheated.
•Pasta: Cook the pasta al dente, drain with cool water, and toss with a drizzle of oil to prevent it from sticking together. Store in the refrigerator until ready to use.
•Combine: When ready to make, cook the mushrooms, remove from the skillet, warm the sauce, then combine.
Creamy Mushroom Pasta Recipe Variations:
This Mushroom Pasta can be a springboard for all sorts of yummy recipes! Here are a few ideas:
Add protein: Hot or mild Italian sausage, ground beef, ground turkey, sliced sausage, rotisserie chicken, or bite-sized chicken are all delicious additions. Roasted or butter garlic shrimp would also be fabulous.
Add veggies: Toss in peas, asparagus, zucchini, bell peppers, carrots, spinach, or your favorites. You can even repurpose leftover roasted veggies like broccoli or cauliflower for extra flavor and texture.
Add roasted tomatoes: Toss cherry tomatoes with olive oil, salt, and pepper, then roast at 400°F for 10–12 minutes. Stir them into the pasta sauce along with the mushrooms.
Add artichokes: Tender, slightly sweet, and nutty—artichoke hearts are a tasty addition. Choose those packed in water (not marinated), chop them, and sauté with the shallots.
Make it spicy: The red pepper flakes in the recipe add a touch of heat, but for more kick, stir in an extra ¼ teaspoon—or more to taste—at the end of cooking.
Make it cheesy: Stir in mozzarella cheese for extra creamy decadence and stretch.
Recipe courtesy of Carlsbad Cravings.com
