Hello friends, Creamy Mushroom Pasta is an easy recipe for anyone to make! Make sure to cook all the water out of the mushrooms; even people that do not like mushrooms love this recipe!. I highly recommend you try it!
1tablespoonTarragon or Sage or Thyme or Rosemary freshly chopped
1tablespoonGarlic chopped
1tablespoonParsley chopped
2cupsSpinach Leaves chopped
2 to 3ouncesof Chicken Stock
8ouncesHeavy Whipping Cream (no light cream)
1/2cupParmesan grated
1/2cupPecorino Romano grated
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Recipe Instructions
In a sauté pan, heat the butter, and when melted, add the onion and cook for about 5 minutes at medium heat. Add the mushrooms, salt, and pepper and sauté until they have released ALL their water.
Add the garlic and the fresh herbs incorporate and add the spinach and cook until it is wilted.
Add the chicken stock and let it reduce for a minute. Add the cream and let it reduce to the right thickness. Make sure to cook until you have the perfect texture, which is to coat the pasta.
Add the cheese and adjust the seasoning with freshly ground black pepper.
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Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
I have made this pasta. The flavour is delicious! I will make it again!
William J Brown
on January 7, 2025 at 12:31 pm
The video for Best Creamy Mushroom Pasta is unavailable and marked “Private”. I wanted to watch it again. Can it be made available, please?
Chef Jean-Pierre
on January 18, 2025 at 6:32 pm
It is now public, thank you for letting us know
robert mcardle
on August 13, 2024 at 1:40 pm
chef you are truly a maestro in the kitchen. I enjoy your show and recipes very much!
Paul
on September 23, 2023 at 5:31 pm
Measure very carefully! Chef you are the best! I have been watching and learning from your videos for a couple years and learned so much! Also you really make me laugh after a long day at work. Look forward to trying this one out!
Barry Maultasch
on August 28, 2023 at 3:46 pm
You always mention Onions First. However in your creamy mushroom and pasta recipe you put the onion in then the mushrooms and caramelize them. Wouldn’t that pretty much liquify the onions? You mentioned else where that mushrooms are the exception to the rule that they go in first. I would never doubt you but just want clarification.
Great work.
Thanks,
Michael Saben
on August 2, 2023 at 3:34 am
Hi Jean Pierre, your recipes are great.
I would love it if you could give the quantities using the metric system.
Kind regards
Michael
Jim
on May 7, 2023 at 5:56 pm
This was excellent, I would double the mushrooms next time…..can you do a show on salt…what kind to use, why it’s important to add while you cook…I have made many of your recipes and have not been disappointed….thank you…
Wanda
on March 13, 2023 at 4:46 pm
Can I make this in advance, and eat it later?
Chef Jean-Pierre
on March 14, 2023 at 7:58 pm
You can make everything in advance but you cannot add the cream and the butter until ready to eat!
Jean
on March 11, 2023 at 8:34 pm
Made this today. OMG. I used tarragon, which I love. It was spectacular as usual. Everything I make from your channel is amazing!!!! Thank you so much for sharing your love of food and its preparation.
Chef Jean-Pierre
on March 14, 2023 at 7:56 pm
Thank you for the kind words Jean! It is comments like yours that make it all worthwhile. 😊
Jay Whittle
on February 17, 2023 at 11:37 am
Made this as a side to Pork Saltimbocca. Delicious. Didn’t use the Spinach as it’s snowing to beat the band and I’m not going out just to get a Vegetable I don’t really like anyway.
Did use Sage and Tarragon. Worked a treat.
Thank You Chef JP.
Bart
on February 16, 2023 at 8:18 pm
I just made this for dinner and it was AMAZING! I used white button, cremini, portabella and oyster mushrooms and it was soooo good. Followed the recipe and used my homemade chicken stock (thanks Chef). You have turned this average (at best) home cook and turned him into a home chef. Its hard to believe that the simplest of recipes can be the best. One tweak I may make the next time I have this is to add bacon. Jack, the production levels are going off the charts!!! Keep it up!!!!
Chef Jean-Pierre
on February 18, 2023 at 6:02 pm
Thank you for the kind words Bart!👏👏👏😊
Kai
on January 29, 2023 at 8:54 am
Delicious and so easy to make! The first time I made this I followed the recipe, and it was awesome. I made it again today- but in an attempt to preserve my waistline I used much more stock and thickened it with cornstarch. At the end I only used about half of the cream- and it was still delicious and creamy.
As the chef says, you make it your own…and I feel I have learned so many important ‘basics’ that I can follow a recipe AND make some adjustments when I need to without ruining the dish.
Thank you chef for your gift of teaching me how to cook!
Kevin
on July 13, 2023 at 3:27 pm
If you add the spinach that early in the recipe, it will do more than just wilt a little bit… It will shrink up and pretty much disintegrate. It does not take long for spinach to wilt.
Frank
on January 28, 2023 at 7:05 pm
I made it a even followed your instructions. Phenomenal I’ll say it twice. Phenomenal. I broke Keto and it was totally worth it. The spinach addition is perfection.
Ellen w
on January 26, 2023 at 12:53 pm
Can I make this without the spinach .
Chef Jean-Pierre
on January 28, 2023 at 11:02 am
Certainly!!! 😊👍
Sam Hayden
on January 22, 2023 at 12:26 am
Anyone know what his special Mushroom salt was? It’s not in the ingredients list.
Chef Jean-Pierre
on January 23, 2023 at 3:34 pm
Hi Sam, thanks for the question. I used a Porcini Mushroom Salt, it really is amazing. If you can’t find it in your local store, you can find it at my online store by clicking here – Porcini Mushroom Salt.
Sandra D’Andrea
on February 21, 2023 at 5:59 pm
Made this tonight and it was amazing ! Thank you for always giving me great and easy dinner ideas 🥰
Mari Adams
on January 20, 2023 at 11:23 pm
Made this tonight for my husband who loves mushrooms and meat. Just the mushrooms satisfied him. Delicious dish. Easy and so good. My husband said he couldn’t think of a local restaurant that had a dish to compare. 🙂
Chef Jean-Pierre
on January 23, 2023 at 3:37 pm
Thank you Mari, you made my day!
Susan
on January 19, 2023 at 12:07 pm
This dish can stand alone as a main and maybe add a side salad with it. I like nutmeg in creamy dishes like this so perhaps a pinch could be added if you like. It is a pretty rich and filling dish to serve as a side personally.
You probably could add chicken to this if you like and it would be wonderful. Shrimp might get lost in the taste; nonetheless, try it and let us know.
KL
on January 17, 2023 at 10:11 pm
I made this, and as Chef JP would say, “AH-MAY-ZING!” Absolute perfection. I have mushroom haters in the house, and they just picked it out. I added some diced rotisserie chicken for some meat protein. It’s a lovely, quick fix meal. Thanks, Chef!
Richard Henderson
on January 17, 2023 at 7:45 am
Best thing I’ve ever put in my mouth! Such a rich flavor, there’s really nothing to be changed. Prep didn’t take too long and the cooking process went perfect. Glad I doubled the recipe, now I have leftovers to look forward to. Thanks Chef!
Scott Nowell
on January 12, 2023 at 12:55 pm
Looks very intriguing. I’m one of those people that wouldn’t normally use mushrooms alone. Likely add some chicken or shrimp to the dish. That said, how would you serve this? Is it intended to stand-alone, or a main with a side, or a side to go with a main. If so, what would go with this?
Janet
on January 17, 2023 at 6:50 pm
I served this dish tonight with a side salad. I used baby portobello mushrooms and fresh rosemary as the herb. Delicious.
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I have made this pasta. The flavour is delicious! I will make it again!
The video for Best Creamy Mushroom Pasta is unavailable and marked “Private”. I wanted to watch it again. Can it be made available, please?
It is now public, thank you for letting us know
chef you are truly a maestro in the kitchen. I enjoy your show and recipes very much!
Measure very carefully! Chef you are the best! I have been watching and learning from your videos for a couple years and learned so much! Also you really make me laugh after a long day at work. Look forward to trying this one out!
You always mention Onions First. However in your creamy mushroom and pasta recipe you put the onion in then the mushrooms and caramelize them. Wouldn’t that pretty much liquify the onions? You mentioned else where that mushrooms are the exception to the rule that they go in first. I would never doubt you but just want clarification.
Great work.
Thanks,
Hi Jean Pierre, your recipes are great.
I would love it if you could give the quantities using the metric system.
Kind regards
Michael
This was excellent, I would double the mushrooms next time…..can you do a show on salt…what kind to use, why it’s important to add while you cook…I have made many of your recipes and have not been disappointed….thank you…
Can I make this in advance, and eat it later?
You can make everything in advance but you cannot add the cream and the butter until ready to eat!
Made this today. OMG. I used tarragon, which I love. It was spectacular as usual. Everything I make from your channel is amazing!!!! Thank you so much for sharing your love of food and its preparation.
Thank you for the kind words Jean! It is comments like yours that make it all worthwhile. 😊
Made this as a side to Pork Saltimbocca. Delicious. Didn’t use the Spinach as it’s snowing to beat the band and I’m not going out just to get a Vegetable I don’t really like anyway.
Did use Sage and Tarragon. Worked a treat.
Thank You Chef JP.
I just made this for dinner and it was AMAZING! I used white button, cremini, portabella and oyster mushrooms and it was soooo good. Followed the recipe and used my homemade chicken stock (thanks Chef). You have turned this average (at best) home cook and turned him into a home chef. Its hard to believe that the simplest of recipes can be the best. One tweak I may make the next time I have this is to add bacon. Jack, the production levels are going off the charts!!! Keep it up!!!!
Thank you for the kind words Bart!👏👏👏😊
Delicious and so easy to make! The first time I made this I followed the recipe, and it was awesome. I made it again today- but in an attempt to preserve my waistline I used much more stock and thickened it with cornstarch. At the end I only used about half of the cream- and it was still delicious and creamy.
As the chef says, you make it your own…and I feel I have learned so many important ‘basics’ that I can follow a recipe AND make some adjustments when I need to without ruining the dish.
Thank you chef for your gift of teaching me how to cook!
If you add the spinach that early in the recipe, it will do more than just wilt a little bit… It will shrink up and pretty much disintegrate. It does not take long for spinach to wilt.
I made it a even followed your instructions. Phenomenal I’ll say it twice. Phenomenal. I broke Keto and it was totally worth it. The spinach addition is perfection.
Can I make this without the spinach .
Certainly!!! 😊👍
Anyone know what his special Mushroom salt was? It’s not in the ingredients list.
Hi Sam, thanks for the question. I used a Porcini Mushroom Salt, it really is amazing. If you can’t find it in your local store, you can find it at my online store by clicking here – Porcini Mushroom Salt.
Made this tonight and it was amazing ! Thank you for always giving me great and easy dinner ideas 🥰
Made this tonight for my husband who loves mushrooms and meat. Just the mushrooms satisfied him. Delicious dish. Easy and so good. My husband said he couldn’t think of a local restaurant that had a dish to compare. 🙂
Thank you Mari, you made my day!
This dish can stand alone as a main and maybe add a side salad with it. I like nutmeg in creamy dishes like this so perhaps a pinch could be added if you like. It is a pretty rich and filling dish to serve as a side personally.
You probably could add chicken to this if you like and it would be wonderful. Shrimp might get lost in the taste; nonetheless, try it and let us know.
I made this, and as Chef JP would say, “AH-MAY-ZING!” Absolute perfection. I have mushroom haters in the house, and they just picked it out. I added some diced rotisserie chicken for some meat protein. It’s a lovely, quick fix meal. Thanks, Chef!
Best thing I’ve ever put in my mouth! Such a rich flavor, there’s really nothing to be changed. Prep didn’t take too long and the cooking process went perfect. Glad I doubled the recipe, now I have leftovers to look forward to. Thanks Chef!
Looks very intriguing. I’m one of those people that wouldn’t normally use mushrooms alone. Likely add some chicken or shrimp to the dish. That said, how would you serve this? Is it intended to stand-alone, or a main with a side, or a side to go with a main. If so, what would go with this?
I served this dish tonight with a side salad. I used baby portobello mushrooms and fresh rosemary as the herb. Delicious.