Creamy Mushroom Pasta Recipe
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!
Recipe Video
Ingredients
- 2 ounces Butter
- ½ cup Red Onion finely diced
- 8 to 10 ounces of Fettuccine or your Favorite Pasta
- 4 to 6 ounces of mixed Mushrooms sliced
- 1 tablespoon Tarragon or Sage or Thyme or Rosemary freshly chopped
- 1 tablespoon Garlic chopped
- 1 tablespoon Parsley chopped
- 2 cups Spinach Leaves chopped
- 2 to 3 ounces of Chicken Stock
- 8 ounces Heavy Whipping Cream (no light cream)
- 1 cup Parmesan and Pecorino Romano (if you have it) grated
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.
You can find the items below used in making this dish at our online store!
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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 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.