Mushroom sauce for pasta takes about 30 minutes and serves four. Brown 1 pound of fresh mushrooms until deeply golden, then simmer them with garlic, cream, Parmesan, and reserved pasta water. The result is a glossy sauce that clings to every strand or twist.
This method makes a rich cream of mushroom pasta without relying on canned soup. Use the shortcut variation when you need dinner on the table faster.
Mushroom Sauce for Pasta: Ingredients, Yield, and Timing
Yield: 4 servings
Total time: 30 minutes
- 12 ounces dried pasta, such as fettuccine, linguine, penne, or rigatoni
- 1 pound fresh cremini or white mushrooms, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 1 cup heavy cream
- ½ cup finely grated Parmesan, plus more for serving
- ½–1 cup reserved pasta water
- 1 teaspoon kosher salt, plus more for the pasta water
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley or thyme, optional
Bring a large pot of generously salted water to a boil. Cook the pasta until it is about two minutes short of package directions. Before draining, reserve at least 1½ cups of the starchy cooking water.
Brown the Mushrooms Until Deeply Golden
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer. If the skillet is crowded, cook them in two batches so they brown instead of steam.
Cook for 8–10 minutes, stirring every minute or two. The mushrooms are ready when their moisture has evaporated, the edges are deeply golden, and the skillet looks mostly dry. This browning step creates the sauce’s savory depth, so do not rush it.
Reduce the heat to medium. Add the butter and garlic, then cook for 30–45 seconds, just until fragrant. Keep the garlic pale; browned garlic can taste bitter.
Build and Loosen the Sauce with ½–1 Cup Pasta Water
Pour the heavy cream into the skillet and stir to lift the browned bits from the bottom. Simmer gently for 3–4 minutes, until the cream slightly thickens. Avoid a hard boil, which can make the sauce greasy.
Add the drained pasta and Parmesan to the skillet. Pour in ½ cup of the reserved pasta water and toss continuously for 1–2 minutes. The starch in the water helps the cream and cheese form a smooth sauce around the pasta.
Add more pasta water in small splashes, using up to 1 cup total. Use less for a thick sauce and more if the pan looks dry or the cheese tightens. Season with salt and pepper after the Parmesan has melted.
Toss Until the Pasta Is Glossy and Coated
Keep tossing over low heat until the sauce looks shiny and clings to the pasta. The correct consistency should coat each piece while slowly sliding back into the skillet. It should not sit in a watery pool, but it should remain loose enough to spread across the plate.
If the sauce is too thick, add one tablespoon of pasta water at a time. If it is too thin, toss for another 30–60 seconds over low heat. The pasta will continue absorbing liquid as it rests, so serve it immediately with extra Parmesan and herbs.
Cream of Mushroom Pasta Shortcut
For a faster version, brown 8 ounces of sliced fresh mushrooms in 1 tablespoon olive oil and 1 tablespoon butter. Cook them for 6–8 minutes, until golden and no liquid remains. Add 2 minced garlic cloves and cook for 30 seconds.
Stir in one 10½-ounce can of condensed cream of mushroom soup and ½ cup milk or heavy cream. Simmer for 3–4 minutes, then add 12 ounces of cooked pasta and ½ cup pasta water. Toss until the sauce is smooth and glossy, adding more water as needed.
For pasta with cream of mushroom soup, finish with ¼ cup Parmesan, black pepper, and a small squeeze of lemon to balance the richness. The shortcut sauce should still coat the pasta rather than run thinly across the plate.
Comments are closed, but trackbacks and pingbacks are open.