Sarah Brown
Mushroom pasta is a beloved dish for many, with its earthy, umami flavours and creamy, buttery textures. It's a simple, classic Italian dish that can be made in a variety of ways, from a garlic butter parmesan sauce to a lighter, silky sauce without cream. The key to a tasty mushroom pasta is in the cooking of the mushrooms themselves, with techniques such as sautéing and searing used to intensify their flavour. The type of mushroom also plays a part, with a mix of varieties such as maitake, oyster, shiitake, and portobello recommended for a complex depth of flavour.
| Characteristics | Values |
|---|---|
| Type of Dish | Main course |
| Cuisine | Italian |
| Main Ingredients | Mushrooms, Pasta |
| Other Ingredients | Butter, Olive oil, Garlic, Shallots, Onions, Parmesan cheese, Lemon juice, Rosemary, Thyme, Parsley, Red pepper flakes, Walnuts, White wine, Dijon mustard |
| Preparation Method | Sautéing, Boiling, Simmering |
| Cookware | Skillet, Dutch oven, Large pot |
| Serving Suggestions | Salad, Bread, Garlic bread |
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What You'll Learn
Types of mushrooms to use
When making mushroom pasta, you can use any type of mushroom that is available to you. However, for a more intense and robust flavor, it is recommended to use a variety of mushrooms. Here are some types of mushrooms that you can use:
Feathery Maitakes
Maitake mushrooms have a feathery appearance and a rich, savory flavor that can enhance your pasta dish. They are known for their complex and earthy taste, adding depth to the overall flavor profile of the dish.
Meaty Oyster Mushrooms
Oyster mushrooms have a distinctive shape that resembles oyster shells, and they live up to their name with a briny, seafood-like aroma. They have a meaty texture and a delicate flavor that can complement the other ingredients in your pasta.
Woodsy Shiitakes
Shiitake mushrooms are another variety that can contribute a woodsy, umami flavor to your pasta. They have a distinctive aroma and a chewy texture that makes them a popular choice for adding depth and complexity to the dish.
Crimini Mushrooms (Baby Bellas)
Crimini mushrooms, also known as baby bella mushrooms, are smaller and more delicate in flavor compared to their mature counterparts. They have a mild earthy taste and a soft texture that blends well with other mushroom varieties in your pasta creation.
Portobello Mushrooms
Portobello mushrooms are the mature version of baby bella mushrooms and have a more intense flavor. They are larger and meatier, making them a substantial addition to your pasta. Portobello mushrooms can be chopped into bite-sized pieces to add a hearty texture and a savory note to the dish.
White Button Mushrooms
White button mushrooms are the least mature form of the common agaricus bisporus mushroom. While they may not deliver the same intensity as other varieties, they can still contribute a subtle earthy flavor to your pasta. White button mushrooms are versatile and widely available, making them a convenient choice for many cooks.
When selecting mushrooms for your pasta, consider the desired flavor profile and texture you wish to achieve. By combining different types of mushrooms, you can create a complex and flavorful dish that showcases the unique characteristics of each variety.
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How to sauté mushrooms
Sautéing mushrooms is a great way to add flavour to your pasta dishes. Here is a step-by-step guide on how to sauté mushrooms:
Clean and Cut the Mushrooms
Use a damp towel to wipe off any excess dirt from the mushrooms. Alternatively, you can give them a quick rinse, but make sure to dry them afterwards. Cut the mushrooms into evenly sized pieces, but not too thin as they will shrink during cooking.
Heat Oil and Butter in a Pan
Place a medium to large pan over medium-high heat and add a mixture of oil and butter. The combination of oil and butter allows for cooking at a higher temperature and adds flavour.
Cook the Mushrooms
Add the mushrooms to the pan, leaving space between each piece. Cook the mushrooms for 3-5 minutes before turning them. Stir the mushrooms occasionally and allow them to finish cooking for a couple of minutes.
Deglaze the Pan
After sautéing, you will notice bits of the mushroom clinging to the bottom of the pan. Add a few tablespoons of liquid such as water, wine, stock, cream, or sherry to the pan. Keep the temperature up and stir until the liquid evaporates, infusing the flavour back into the mushrooms.
Season and Serve
Once the liquid has evaporated, continue cooking the mushrooms, stirring every 15 to 30 seconds for a couple of minutes until the pan is dry. Turn off the heat and season the mushrooms with salt, pepper, and/or fresh herbs. For a simple side dish, toss in a little butter, olive oil, or truffle oil before serving.
Sautéed mushrooms can be made ahead of time and stored in the fridge for up to 4 days. They can also be frozen flat on a cookie sheet and then transferred to a freezer-safe container once frozen. Reheat the mushrooms in a pan over medium heat until warm.
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Ingredients for the sauce
The ingredients for the sauce in a mushroom pasta recipe can vary, but here is a list of common ingredients used to make a delicious and creamy sauce:
Mushrooms
The star ingredient in mushroom pasta is, of course, mushrooms! You can use a variety of mushrooms, such as feathery maitakes, meaty oyster mushrooms, woodsy shiitakes, crimini mushrooms (baby bellas), portobello mushrooms, or white button mushrooms. Using a mix of different kinds of mushrooms will add a delightful range of textures and complex depths of flavour to your pasta.
Garlic
Garlic is often used in mushroom pasta to add a savoury bite and complement the earthiness of the mushrooms. It is usually sautéed or cooked until softened before being added to the sauce.
Shallots
Shallots are another common ingredient in mushroom pasta sauce, providing a savoury and tangy flavour. They are typically sautéed or cooked until softened before being added to the other ingredients.
Butter
Butter is used to perfect the glossy and silky texture of the mushroom sauce. It is often sautéed with the mushrooms and other ingredients, adding a rich and glossy mouthfeel to the sauce.
Olive Oil
Extra virgin olive oil is a key ingredient in mushroom pasta sauce, providing a healthy fat source and a smooth, silky texture. It is also used to sauté the mushrooms and other ingredients, preventing them from sticking to the pan.
Red Wine or White Wine
A splash of wine, either red or white, can be added to the sauce to give it a tangy kick and enhance the flavour. It is also used to deglaze the pan after pan-frying the mushrooms, adding flavour complexity to the sauce.
Starchy Pasta Water
The starchy water in which the pasta is cooked is often used to bring the sauce together and add a silky texture. It is combined with the other ingredients in the sauce, such as cream or Parmesan, to create a smooth and creamy consistency.
Cream
Although some mushroom pasta recipes omit cream to create a lighter dish, others embrace it to add a rich and creamy dimension to the sauce. Heavy cream can be added to the sauce to make it indulgent and luxurious.
Parmesan
Parmesan cheese is a crucial ingredient in mushroom pasta sauce, adding a salty, nutty flavour and making the dish lightly creamy. It is often grated or shredded and added at the end, allowing it to melt into the sauce and enhance its flavour.
Fresh Herbs
Fresh herbs such as rosemary, thyme, or parsley are often used in mushroom pasta sauce to provide a warm, earthy flavour and a fresh finish. They are typically added towards the end of cooking to retain their flavour and texture.
Lemon Juice
Lemon juice is sometimes used in mushroom pasta sauce to add a bright, fresh finish. It can be added at the end of cooking or combined with other ingredients, such as broth or wine, to create a more complex flavour profile.
Dijon Mustard
Dijon mustard is an optional ingredient that can be added to the sauce for a tangy kick. It is typically sautéed or cooked briefly to release its flavour before being combined with the other ingredients.
These ingredients, combined in various ways, create a delicious and creamy sauce for mushroom pasta. The specific quantities and cooking methods may vary depending on personal preferences and the desired flavour profile.
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How to make the sauce
To make a creamy mushroom pasta sauce, you'll need mushrooms, garlic, shallots, butter, olive oil, Parmesan cheese, and pasta water. Start by sautéing the mushrooms in a skillet with some olive oil and butter. Make sure the mushrooms are dry before you begin, and don't stir them right away—let them cook for the first two minutes to promote browning. Add in the garlic and shallots, and cook until softened.
Next, deglaze the pan with white wine or red wine, and let it cook down for about 30 seconds to add flavour complexity to the sauce. Then, add in the pasta water—this is key to bringing the sauce together. The starchy pasta water will help create a silky sauce that coats the pasta. Add in the Parmesan cheese, and season with salt and pepper to taste.
For a lighter sauce, you can omit the cheese and butter, and instead use extra virgin olive oil, a splash of wine, and pasta water. Season the mushrooms with salt, pepper, and rosemary, and add in the tomato paste and wine. Cook over medium heat, and your simple sauce is ready!
For a garlic butter Parmesan sauce, add lemon juice and parsley to freshen up the sauce. You can also add Dijon mustard for a tangy kick.
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Finishing touches
The final touches to mushroom pasta are what elevate the dish from simple to spectacular. While the pasta is the star of the show, the sauce is the supporting actor that brings everything together. Here are some tips and tricks to perfect your mushroom pasta:
Sauce Consistency
The key to achieving the perfect sauce consistency is to reserve a cup of pasta cooking water. This starchy water is essential for creating a silky smooth sauce that coats the pasta. Add the pasta water gradually to the sauce, using just enough to reach the desired consistency.
Seasoning
Seasoning is crucial to bringing out the flavours of the dish. Salt and pepper are the dynamic duo that enhance the savoury, umami taste of the mushrooms. Don't be shy with the salt, as it will help to amplify the flavours. A generous amount of black pepper adds a subtle kick that complements the earthiness of the mushrooms.
Cheese
Parmesan cheese is a classic addition to mushroom pasta, adding a salty, nutty flavour. Grate a generous amount of Parmesan into the sauce and use it as a garnish for an extra indulgent touch. For a creamier dish, stir in some cream or crème fraîche along with the Parmesan.
Fresh Herbs
Fresh herbs add a burst of flavour and a pop of colour to the dish. Parsley is a popular choice for its bright, fresh taste. Chopped walnuts are also a fantastic addition, providing a crunchy texture and nutty flavour. If you're feeling adventurous, experiment with other herbs such as rosemary or thyme for an earthy twist.
Lemon
Adding a squeeze of fresh lemon juice to your mushroom pasta can brighten up the dish and balance the rich flavours. It adds a tangy, refreshing note that pairs beautifully with the earthiness of the mushrooms. Don't forget to taste and adjust the seasoning as needed after adding the lemon juice.
Crispy Mushrooms
For a textural contrast, searing the mushrooms over medium-high heat is key. This technique intensifies their flavour and creates crispy brown bits that take your mushroom pasta to the next level. Make sure to give the mushrooms enough space in the pan to breathe and develop those delicious crispy edges.
Remember, the beauty of cooking is in the creativity it allows. Feel free to experiment with different ingredients and techniques to make your mushroom pasta uniquely yours!
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