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Creamy mushroom pasta, or Pilz-Pasta in cremiger Sauce, is a comforting and flavorful dish perfect for a quick and easy meal.

Creamy Mushroom Pasta

Indulge in a restaurant-quality Creamy Mushroom Pasta made with earthy mushrooms, rich cream, a hint of garlic, and a touch of white wine. This comforting and versatile dish is perfect for a cozy night in and can be easily customized with your favorite ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta fettuccine, tagliatelle, or pappardelle
  • Salt for pasta water
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 3-4 cloves garlic, minced
  • 1 pound mixed mushrooms cremini, shiitake, oyster, and/or porcini
  • Salt and black pepper to taste
  • 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1 1/2 cups heavy cream
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 1/4 cup fresh parsley, chopped
  • Optional: splash of lemon juice

Equipment

  • large pot
  • colander
  • large skillet
  • cutting board
  • Chef's knife
  • Garlic press (optional)
  • Grater
  • wooden spoon or spatula
  • measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook until softened, about 3-4 minutes.
  3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
  4. Add the sliced mushrooms to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and have released their moisture, about 8-10 minutes. Do not overcrowd the pan; cook in batches if necessary.
  5. Pour in the white wine (or chicken broth) and bring to a simmer. Scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
  6. Pour in the heavy cream and add the thyme sprigs. Bring to a gentle simmer and cook for another 5-7 minutes, until the sauce has thickened slightly. Remove the thyme sprigs.
  7. Add the cooked pasta to the skillet with the creamy mushroom sauce. Toss to coat, adding a little pasta water at a time until the sauce reaches your desired consistency.
  8. Stir in the grated Parmesan cheese and chopped parsley. Add a splash of lemon juice if desired.
  9. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley. A drizzle of olive oil is also a nice touch.

Notes

For best results, use a variety of mushrooms for a more complex flavor. If you don't have fresh thyme, dried thyme can be substituted, but use half the amount. The pasta water is crucial for achieving a creamy sauce, so don't skip this step! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop with a splash of milk or cream to loosen the sauce.