- Dish type
- Side dish
- Mushroom sauce
A creamy mushroom, tarragon, thyme and chive sauce coats hot fettuccine pasta in this quick dish. You can use any kind of pasta you like.
14 people made this
- 2 tablespoons olive oil
- 350g fresh button mushrooms, sliced
- 120g fresh shiitake mushrooms, stemmed and sliced
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 4 tablespoons sherry
- 240ml chicken stock
- 240ml whipping cream
- 225g fettuccine pasta
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh chives
- 1 1/2 teaspoons chopped fresh tarragon
- 45g freshly grated Parmesan cheese, divided
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Heat olive oil in a large pan over medium heat. Cook and stir mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
- Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat and cook until slightly thickened, about 5 minutes.
- Pour cream into mushroom mixture; stir to combine and simmer for 5 minutes. Mixture will foam and thicken slightly.
- Fill a large pot with lightly salted water and bring to the boil. Stir in the fettuccine, bring back to the boil; cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
- Stir thyme, chives and tarragon into mushroom sauce and turn off heat; mix most of the Parmesan cheese into sauce until cheese has melted.
- Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the pan. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmesan cheese for garnish.
See it on my blog
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- 8 ounces whole wheat pasta (spaghetti, linguine, etc.) - I like DeLallo brand
- 4 tablespoons butter, divided
- 3 cloves garlic, minced, divided
- 16 ounces fresh mushrooms, sliced
- 2 tablespoons flour (or whole wheat flour)
- 1 teaspoon herbes de provence
- 1 1/2 cups milk
- salt and pepper to taste
- 3 tablespoons olive oil
- additional 1/4 cup water, broth, milk or cream (optional)
- 1/4 cup fresh parsley (more to taste)
Adapted from pinchofyum.com
Garlic Herb Mushroom Pasta
Making this flavorful mushroom pasta is a breeze - sauté mushrooms with a splash of wine & toss them with pasta, garlic, herbs & a little cashew cream.
This mushroom pasta was inspired by our recent trip to Parma, Italy. Mushrooms were in season in the area, and every restaurant we went to seemed to have a mushroom special. In addition to multiple mushroom pasta recipes, we tried mushroom soup, grilled mushrooms, and more. Jack and I happen to love mushrooms, so I was itching to make this mushroom-lovers spaghetti once we got home.
Mushroom Pasta Recipe Ingredients
This recipe, obviously, starts with the mushrooms. I used sliced cremini mushrooms, but by all means, mix in other varieties such as chanterelle mushrooms or oyster mushrooms if you want to get crazy. The rest of these ingredients – olive oil, garlic, herbs, and a touch of cashew cream with Dijon mustard – seem so simple, but they compliment the mushrooms in such a delicious way. Specifically, if you’ve never tried tarragon before, it has an anise/licorice flavor that you might not love at first sniff, but it REALLY makes the deep savory flavor of the mushrooms pop.
Mushroom Pasta Recipe Variations
Now that the weather is cooling off, this mushroom pasta is our kind of weeknight recipe. It’s quick to toss together, which is the beauty of pasta, but it’s also yummy, satisfying, and very flexible. For example, if you don’t have tarragon and chives, rosemary and/or sage would be delicious. You could also sub in gluten-free pasta if you want to (or even spaghetti squash), and there’s a vegan option (below) to use cashew cream instead of regular cream. Of course, if you’re not vegan, top this with fresh Parmigiano-Reggiano (or pecorino or Parmesan cheese), because this recipe is inspired by Parma after all!
The weather has been so glorious lately we've been talking about making a picnic and taking it to the beach with us when we go on our long dog walks.
Walking really builds up an appetite. We're always starving when we get home and a picnic is such fun.
Picnics can be a bit boring though. Sandwiches, fruit and drinks are standard fare, but I like to take something a bit more exciting, so this pasta salad will be perfect.
The chestnut mushrooms are filling and full of flavour as I cook them with garlic, black pepper and wine to really intensify the flavour.
I've teamed these juicy mushrooms with Messicani pasta which is really easy to eat (stab with a fork) which is a consideration. You don't want to be chasing your pasta round your bowl.
I'm also going to include some crusty bread, hummus, strawberries, ripe peaches and a few bottles of water for us and the dogs. But before I share the recipe with you, check out my top picnic tips.
Easy Creamy Mushrooms
Sorry, guys. This recipe does not bode well with that whole New-Years-resolutions-dieting situation. It’s just amazingly creamy goodness here, so let’s just start talking about that dieting nonsense next week.
There are some fun goodies here – a little bit of butter, fresh garlic, pantry herbs, heavy cream and of course, freshly grated Parmesan. You know I’ll put Parmesan wherever and whenever possible.
Now this is technically a side dish – the easiest side dish you will ever have to make – but I won’t judge you if you make this into the main entree. I also won’t judge you if you start slurping on that creamy sauce. You certainly don’t want that sauce to go to waste!
Carbonara-style garlic and herb Philadelphia pasta
Cook the pasta in boiling water according to the packet instructions. Meanwhile, in separate pans fry the bacon and chopped mushrooms in a little oil for a few minutes as the pasta cooks.
Put the Philadelphia in to a bowl with 3 tbsp of milk and the parmesan/pecorino cheese and half of the bacon bits, and mix together well. Then add the mushrooms and stir through.
Once the pasta is cooked drain it off into a colander, keeping some cooking water aside for later, then tip it back in to the pan and add the cheese mixture. Stir well together to combine and heat everything through. If the sauce is too thick, add a little of the cooking water. Then serve, adding the chopped bacon bits and an optional garnish of parsley.
Creamy Mushroom & Herb Spaghetti (vegan)
When Graham became vegan, all the cheesey and creamy sauces were dropped. It was simpler that way. If made a tomato based sauce, then everyone could enjoy it and I only had to cook one meal.
We 've both come a long way in the last year and I am starting to veganise recipes rather than go for the easy option.
When Cooper and I have macaroni cheese, I make a cheese sauce for Graham by making a roux with soy milk and dairy free spread, then flavouring it with nutritional yeast. It's actually pretty close to the real thing. The flavour isn't as strong though, so Cooper and I stick to the extra mature cheddar version.
One of Graham's favourite dishes when he was vegetarian was pasta with a creamy mushroom and fresh herb sauce, so I decided to try and make this vegan for him.
I used Alpro soya yoghurt as the base instead of cream and I was really pleased with the result. It was quite a thick sauce, so I might thin it a little with soy milk next time, but I will definitely be making it again as it got the thumbs up from Graham and Cooper. Graham has requested penne next time.
Our method calls on four simple tricks for browned, flavorful mushrooms:
Keep the mushrooms dry. If you notice any dirt on the mushrooms, use a slightly damp paper towel to brush it off. I don’t submerge them in water or rinse them. Mushrooms act like a sponge so water will be absorbed, which causes the final cooked mushrooms to be squeaky instead of flavorful and browned. (If your mushrooms are extremely dirty, you can quickly dunk them into some water, but make sure you pat them extra dry before cooking them.)
Cut or tear the mushrooms to a similar size. This applies to most things when cooking. If you are using a variety of mushrooms, cut — or if they are more fragile — tear the mushrooms so that they are all a similar size.
Don’t crowd mushrooms in the pan. Have you heard of this one before? Julia Child and other famous chefs have shared this time and time again. There’s a reason for that! If you pile raw mushrooms up on top of each other in a pan, they will steam. If instead, you spread them out so that they are only just touching one another, they will brown and crisp around the edges.
Salt mushrooms at the end of cooking. I know this seems odd, but mushrooms are one of the only things I salt towards the end of cooking. Salt brings out moisture, which in the case of mushrooms, prevents them from browning in the pan.
To see these tips in action, we have already shared a quick video showing how we cook mushrooms. You can watch it by clicking over to our blog post, How to Cook Mushrooms.
- 2 tablespoons olive oil
- ¾ pound fresh white mushrooms, sliced
- ¼ pound fresh shiitake mushrooms, stemmed and sliced
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 2 fluid ounces sherry
- 1 cup chicken stock
- 1 cup heavy whipping cream
- 8 ounces fettuccine pasta
- 1 ½ teaspoons chopped fresh thyme
- 1 ½ teaspoons chopped fresh chives
- 1 ½ teaspoons chopped fresh tarragon
- 9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided
Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
Stir garlic into mushrooms and cook for 1 minute pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta transfer to a large serving bowl and keep warm.
Stir thyme, chives, and tarragon into mushroom sauce and turn off heat mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.
- 8 ounces whole-wheat linguine pasta
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, sliced
- 1 ½ pounds mixed mushrooms, sliced
- 1 cup diced shallots
- 1 tablespoon chopped fresh thyme
- 1 cup dry white wine
- ½ cup sour cream or crème fraîche
- ¼ cup grated Parmesan cheese plus more for garnish
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Finely chopped fresh parsley for garnish
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.