Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mushroom Pasta Recipe
It is a mushroom pasta that’s good and juicy, by no means dry and boring though it’s not made with a tomato or cream sauce like this Creamy Mushroom Pasta. It’s buttery and garlicky, and it’s 6 ingredient magic at its greatest.
Plus my little trick to make further buttery mushrooms utilizing LESS butter!
Mushroom Pasta
Anybody who has sautéed mushrooms will know that the minute mushrooms hit the skillet, the underside layer of mushrooms soaks up the oil, leaving the highest layer dry.
So I used to suppose that the most effective technique to sauté mushrooms was with masses and a great deal of butter or olive oil. As you sauté the mushrooms, they begin to leech water, creating moisture. However nonetheless! That first layer of mushrooms fortunate sufficient to hit the skillet first stole all of the butter, leaving the remaining 80% of mushrooms butter free!
In a bid to even out the butteriness of mushrooms, my answer is to cut back the quantity of butter melted within the skillet, add a little bit of olive oil (so you possibly can warmth the butter extra with out it burning and get the mushrooms browned sooner). Then AFTER the mushrooms are golden (i.e. water leeched so they’re now not butter-sponges), add a small knob of butter.
Increase! A giant skillet of mushrooms that look and style WAY extra buttery than if all of the butter is melted originally! See??
What you want for mushroom pasta
Right here’s what you want for this mushroom pasta. You need to use any sort of lengthy strand and even brief stand pasta you need (like orecchiette, penne, ziti, macaroni). Additionally, the parmesan is not only for serving. Tossing the pasta with parmesan earlier than serving is slightly trick I like to make use of for an additional flavour enhance!
Methods to make mushroom spaghetti
Right here’s how you can make this mushroom pasta:
The 2 key steps listed below are:
-
Butter added later – Maintain again among the butter till AFTER the mushrooms are golden – for further buttery mushrooms with much less butter!
-
Pasta cooking water – Use among the pasta cooking water to toss with the spaghetti and mushrooms. The starch within the water will emulsify (thicken) with the butter within the mushrooms, making a slick juicy clear “sauce” that adheres to the pasta strands. Traditional Italian cooking approach used for all pastas.
Should you do that key step of tossing the pasta with among the pasta cooking water, folks will suppose you’ve made a mushroom pasta sauce. That’s how juicy and “saucy” it appears!
I do know I hold happening and on about how juicy and slick this pasta is! It’s as a result of that is exhausting to seize in photographs and I really feel like folks see pastas like this one with out a big pot of sauce and assume it’s dry and boring. When in precise reality, that is about as removed from that as it may be!
Should you’d like so as to add some further greens into your meal, do that with a traditional (tremendous fast) Rocket/Arugula Salad with Balsamic Dressing. In any other case, a juicy tomato salad, recent crunchy cucumber salad, or have a flick through my Vegetable Sides and choose one thing utilizing greens you could have!
– Johnsat x
PS If you wish to take pleasure in a particular Italian pasta meal, add a aspect of Garlic Bread or Tacky Garlic Bread, and end with Tiramisu. Sheer perfection!
Watch how you can make it
Ingredients
- 200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)
- 160g/6 oz long pasta – spaghetti, fettucine (Note 1)
- 400g / 14 oz mushrooms , sliced 1/2 cm / 1/5" thick (Note 2)
- 50g / 3 tbsp unsalted butter , separated
- 1 tbsp olive oil
- 2 garlic cloves , finely minced
- 1/2 tsp each salt and pepper
- 1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)
- Parsley , finely chopped
- Parmesan cheese , grated
Instructions
- Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
- Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
- Melt half butter and all oil in a large skillet over heat.
- Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges – around 5 minutes.
- Halfway through cooking, add salt & pepper.
- Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
- Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
- Taste and add more salt and pepper if needed.
- Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.
Notes
1. Pasta – you need slightly more if using short pasta for equivalent serving size. Pictured in post: spaghetti and orecchiette.
Orecchiette are shaped like mini bowls and are sold at all major supermarkets in Australia, same price as more common pastas. I like using them for mushroom pasta because I like to scoop up the pasta with the mushrooms – also fabulous with this Sausage Pasta in creamy tomato sauce.
2. Mushrooms – any slicable type fine here. Fabulous with plain button mushrooms, extra good with Swiss Brown/Cremini.
3. Variations: Thyme also goes really well with this pasta because mushrooms + thyme = best mates. Sometimes I will add a splash of cream to the mushrooms, but it’s not a make or break, just a “nice to have when you’re feeling indulgent”.
4. Butter – I provide a range for butter quantities because – well, the more the better. But the minimum is 2 tbsp of butter + 1 tbsp olive oil, otherwise the pasta starts to get dry. No need to measure accurately, just eye ball it!
5. Reheating – Pasta always dries out when refrigerated overnight. For the best reheating option, reserve about 1/4 cup of pasta cooking water. Sprinkle cold pasta with 2 tbsp, then microwave reheat, toss well. Resurrected to near perfect juiciness!
6. Nutrition per serving, assuming 2 (generous!) servings.
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