Creamy Mushroom Pasta: A Simple and Delicious Comfort Food Recipe!
Today I am going to share with you a delectable, restaurant-quality Creamy Mushroom Pasta! The perfect combination of savory mushrooms, al dente pasta, and a luscious cream sauce that will make your taste buds dance!
For this recipe, we’re using Portabella Mushrooms, but you can certainly use any kind of edible mushroom, or a blend of mushrooms you have available. Button, Cremini, Shiitake, and Chanterelle mushrooms would all be delicious and give our pasta a rich delicious flavor.
Not only is Creamy Mushroom Pasta packed with flavor, but it’s also surprisingly simple to make. So let me show you how to create this luscious pasta dish, and trust me, once you’ve tried it, you’re going to want to make it again and again!
So, fire up the stove, and get ready to savor the deep, rich flavors of this mushroom-filled pasta dish!
Let’s get cooking!
Creamy Mushroom Pasta Recipe: How to Make It Perfectly Every Time!
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!
What kind of side dishes go best with Creamy Mushroom Pasta?
There are several side dishes that can complement Creamy Mushroom Pasta. Here are some ideas:
Garlic Bread: A warm and crispy garlic bread pairs perfectly with Creamy Mushroom Pasta.
Salad: A simple vinaigrette green salad or Arugula salad can provide a refreshing contrast to the rich and creamy pasta.
Roasted Vegetables: Roasted vegetables, such as asparagus, broccoli, or Brussels sprouts, can add some color and nutrition to the dish.
Grilled Chicken: Grilled chicken can provide some added protein and flavor to the meal.
Focaccia: A fresh and flavorful Focaccia can provide a burst of freshness to the dish.
What wines pair best with Creamy Mushroom Pasta?
When it comes to pairing wine with Creamy Mushroom Pasta, you’ll want to choose a wine that can complement the rich and savory flavors of the dish. Here are some wine options that can pair well with Creamy Mushroom Pasta:
Pinot Noir: A light to medium-bodied Pinot Noir can pair well with Creamy Mushroom Pasta. The fruity and earthy flavors of the wine can complement the flavors of the mushrooms and the creaminess of the pasta.
Merlot: A medium to full-bodied red wine with moderate tannins and a fruity flavor profile that can complement the savory and creamy flavors of the pasta.
Chardonnay: A full-bodied and oaky Chardonnay can pair well with Creamy Mushroom Pasta. The wine’s buttery and toasty flavors can complement the creamy and savory flavors of the pasta.
Sauvignon Blanc: A crisp and acidic Sauvignon Blanc can provide a refreshing contrast to the richness of Creamy Mushroom Pasta. The wine’s herbal and citrusy flavors can complement the dish.
Rosé: A dry and crisp Rosé can provide a refreshing contrast to the richness of the pasta. The wine’s fruity and floral flavors can complement the dish.
Ultimately, the best wine to pair with Creamy Mushroom Pasta will depend on your personal preferences and the specific flavors of the dish. Experiment with different wine options to find the perfect pairing for your taste.
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 1.1 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.
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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!
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.