John Miller
Mushroom pasta is a hearty, savory, and creamy dish that can be made in a variety of ways. The key to a tasty mushroom pasta lies in the mushrooms themselves, with a mix of different kinds of mushrooms adding depth of flavor to the dish. This dish is versatile and can be adapted to suit vegan, vegetarian, and gluten-free diets. The pasta is typically cooked al dente and tossed with the mushrooms, and a creamy sauce is often added to bring the dish together.
| Characteristics | Values |
|---|---|
| Type of mushroom | Cremini, morel, chanterelle, portobello, shiitake, oyster, white button, Swiss brown, maitake, baby bella |
| Type of pasta | Spaghetti, orecchiette, fettuccine, linguini, gluten-free fettuccine, roti, whole wheat pasta, linguini |
| Other ingredients | Butter, olive oil, garlic, shallots, rosemary, thyme, mustard, wine, Parmesan, parsley, walnuts, pepper, salt, lemon juice, lemon zest |
| Cooking method | Sauté mushrooms, cook pasta, add sauce ingredients, toss with pasta |
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What You'll Learn
Choosing the right mushrooms
The type of mushrooms you choose for your pasta dish can make a big difference to the overall flavour and texture. Firstly, it is recommended to use a mix of different kinds of mushrooms to add depth to your dish.
If you want to create a truly special mushroom pasta, consider using wild foraged mushrooms such as morels or chanterelles. These mushrooms will add a unique and intense flavour to your dish. Other mushroom varieties that are commonly used in pasta include portobello, shiitake, baby bellas (also known as crimini mushrooms), oyster, and maitake mushrooms. Oyster and maitake mushrooms are known for their meaty texture and rich flavour, while portobello and shiitake mushrooms have a more robust flavour profile. If you're looking for a more affordable option, white button mushrooms or Swiss brown mushrooms are also suitable, although they may have a milder flavour.
When preparing your mushrooms, start by brushing off any dirt with a damp paper towel. Then, cut away and discard any hard stems. For larger mushrooms, such as portobellos, cutting them into smaller cubes will help ensure even cooking.
Additionally, the cooking method for your mushrooms can also impact the flavour and texture of your pasta dish. It is recommended to sear or sauté the mushrooms over medium-high heat to intensify their flavour and promote browning. Adding a small amount of oil or butter to the pan will help prevent the mushrooms from burning and sticking. However, be sure not to overcrowd the pan, as this can lead to steaming instead of browning.
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Preparing the mushrooms
Once your mushrooms are prepped, heat a tablespoon of olive oil in a large skillet over medium-high heat. Be sure to use a large enough pan so that the mushrooms aren't crowded—they need space to breathe in the pan to get crispy. Add the mushrooms and a pinch of salt and pepper, then cook without stirring for a couple of minutes to promote browning. Continue cooking, stirring occasionally, until the mushrooms are soft and browned. Remove from the skillet and set aside.
Add another drizzle of olive oil to the skillet and repeat the cooking process with the remaining mushrooms. When the second batch of mushrooms starts to sweat, add the garlic and cook until both the mushrooms and garlic turn golden.
At this point, you can add wine to deglaze the pan. Be careful, as it will be steamy! Stir, scraping the bottom of the skillet. You can also add some rosemary at this point for extra flavour.
Finally, toss the mushrooms with your cooked pasta, adding a splash of pasta cooking water to create a simple, creamy sauce.
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Cooking the pasta
To make mushroom pasta, you'll need to cook the pasta separately from the mushrooms. Here is a step-by-step guide to cooking the pasta:
Step 1: Prepare the Water
Start by bringing a large pot of salted water to a boil. The water should be very well-salted—make sure you add enough salt to flavour the pasta.
Step 2: Cook the Pasta
Once the water is boiling, add the pasta and cook it according to the package instructions. Most dried pasta varieties will need to be cooked for around 9-10 minutes, but check the packet instructions for the exact cooking time. You want the pasta to be al dente—cooked but still slightly firm to the bite.
If you are making the mushroom sauce at the same time, start preparing the sauce about halfway through the pasta cooking time. This will ensure that both components are ready at the same time.
Step 3: Reserve the Pasta Water
Before draining the pasta, remember to reserve some of the starchy pasta cooking water. This water will be used to help create a creamy sauce. Set aside at least one cup of the pasta water—you can always add less to the sauce, but it's good to have extra on hand in case you need it.
Step 4: Drain the Pasta
Drain the pasta well and give it a quick rinse with cold water to stop the cooking process. You can also toss the drained pasta with a drizzle of olive oil to prevent the noodles from sticking together.
Now that the pasta is cooked and drained, it's ready to be added to your mushroom sauce. Simply toss the cooked pasta with the sauce and enjoy!
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Making the sauce
The sauce for mushroom pasta is what brings the dish together. It is important to note that the sauce should not be too creamy, as it might mute the natural taste and richness of the mushrooms. The key ingredient in this recipe is the starchy pasta water.
To make the sauce, start by heating some olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms, ensuring they form a single layer, and cook without stirring for 3-5 minutes. This will promote browning. After this initial cooking period, stir and cook for another 3-5 minutes, or until the mushrooms are golden brown.
Next, stir in the butter, garlic, and seasonings. For a classic mushroom pasta, add a pinch of salt and pepper. If you want to experiment with other seasonings, try rosemary, thyme, or mushroom powder. Cook this mixture for about 2 minutes, until the garlic is golden.
At this point, you can add some wine to deglaze the pan and create a more complex sauce. Stir well, scraping the bottom of the skillet to incorporate all the flavours.
Finally, add the pasta and about 3/4 cup of the reserved pasta water. Toss gently until the water reduces and thickens into a glaze that coats the pasta. If the pasta starts to dry out, simply add more pasta water.
Taste your creation and adjust the seasoning as needed. If you're feeling fancy, finish off the dish with some freshly chopped parsley and grated Parmesan cheese.
And there you have it—a delicious, glossy mushroom sauce that will impress any dinner guest!
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Putting the dish together
Firstly, cook the pasta according to the packet instructions, but for one minute less than the suggested cooking time. This is because the pasta will finish cooking in the sauce. Make sure to reserve a mug or about a cup of the starchy pasta cooking water for later use. Drain the pasta well and toss it with a drizzle of olive oil to prevent sticking.
Next, prepare the mushrooms. Give them a quick sear in a hot pan with some olive oil. Make sure not to crowd the pan with mushrooms, otherwise, they will steam instead of turning golden. You can cook them in batches if necessary. Cook the mushrooms without stirring for the first two minutes to promote browning. After this, stir occasionally until they are soft and browned. Remove the mushrooms from the skillet and set them aside.
Then, build the sauce. Add the butter and heat until melted, before adding the shallots, garlic, and seasonings such as rosemary, thyme, salt, and pepper. Cook until the shallots are soft and translucent. If you want to add an extra kick, stir in some mustard and wine and let the wine cook down for about 30 seconds.
Now, it's time to combine the pasta and sauce. Add the pasta, Parmesan, and a little pasta water to the skillet, tossing gently. Keep adding pasta water as needed to lightly coat the pasta and create a silky sauce. Finally, stir in the mushrooms, lemon juice, and any extra seasonings to taste.
Serve the pasta immediately, garnished with fresh parsley and more Parmesan cheese. Enjoy!
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Frequently asked questions
For the most robust flavor, use a variety of mushrooms. You can use feathery maitakes, meaty oyster mushrooms, woodsy shiitakes, baby bellas, or larger portobello mushrooms.
The standard serving size of pasta per person is 80g / 2.8 oz. However, if you are feeling hungry, you might want to use more!
First, brush off any dirt from the mushrooms with a damp paper towel. Cut away and discard any hard stems, then chop into slices or cubes.
You can use butter, olive oil, garlic, shallots, rosemary, thyme, salt, pepper, Parmesan, lemon juice, parsley, and walnuts. You can also add cream for a creamier sauce.
Heat some olive oil in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper, and cook until soft and browned. Then, add the remaining ingredients and toss with the cooked pasta.
