Creamy Mushroom Pasta

Many people from around the world consider this creamy mushroom pasta as the ultimate comfort food. It is luxurious and decadent in every bite. We’re not one to boast, but this creamy mushroom dish is incredible. We’ve taken time to develop this recipe, it was important to enhance the flavours of the mushroom. Did you know that Mushrooms are considered as little umami bombs? Pretty cool, right!

They’re loaded with this naturally meaty flavour that transforms into a silky, heavenly concoction when it is combined with cream. In fact, when mushrooms are sautéed just right – they turn into these tender, golden and caramelized pockets of savoury goodness. The best part about this recipe is that you don’t need a chunk of parmesan cheese to capture the true essence of that creamy mushroom taste. And this dish is so easy with simple ingredients, you can serve it for fancy dinner parties and your guests will be very impressed! Even if you’re cooking for yourself, its well worth the treat.

Why you will Love this Creamy Mushroom Pasta Recipe?

You don’t need fancy ingredients or mushrooms. You can mix up different mushroom types if it is available. However, plain button mushrooms will create the most amazing dish ever. There is no need for fancy and overpriced cheeses. We’ve lightly garnished the top of the Mushroom pasta with Grana Padano and its amazing!

When mushrooms are cooked at the right temperature and with our secret trick, you will get a perfect caramelization of the ingredient! Trust us on this and follow this recipe exactly, you will be surprised at the result!

Garlic is an underestimated ingredient in this recipe. It really lifts this dish into that sensational level of umami heaven! Moreover, the type of pasta you use will make a huge difference in the taste of this dish. Think of Penne and Tagliatelle as the perfect bases for the creamy mushroom sauce. Oh and make sure to save a little pasta water for a silky smooth sauce.

Its a very comforting dish. The mushroom sauce coats the pasta strands, the mushrooms have an umami flavour which lends to the complexity of the flavours, its very easy to put together and uses minimal ingredients.

What do you need to make Creamy Mushroom Pasta?

Penne Pasta, White Mushrooms, Garlic Cloves, Butter, Sage Leaves, Grapeseed oil, Heavy cream, Paprika powder, Onion, Grana Padano cheese, Celery Salt and White Flour.

The best type of pastas to use for this dish are Penne Pasta and Tagliatelle Pasta. The creamy sauce is robust and flavourful. Penne Pasta holds the mushroom sauce perfectly. However, if you’re considering long pasta types, it is best to choose ones that are thicker than Spaghetti and more flat shaped.

White mushrooms or whatever you have on hand. There are also some other options that will be incredible. Consider cremini mushrooms which look similar to white button mushrooms. On the other hand, Portabello mushrooms are considered larger than the usual mushrooms. Shitake mushrooms has a long stalk and a wide flat top and, it is native to China and Japan

Celery salt adds a lot of flavour to the mushroom sauce, other great options include Truffle salt that has a nutty taste. Celery salt can be found online or in local supermarkets. Alternatively, you can make it at home by grinding celery seeds and combining it with salt. Use a 1:2 ratio for that perfect flavour. Celery salt is incredibly versatile and can be used in a number of other dishes to add that extra flavour.

Paprika powder will greatly enhance the flavour of this creamy mushroom pasta. Sage leaves and Grano padano is used for decorative purposes. It is also optional. You can use whatever cheese you prefer on top of the mushroom pasta.

Instructions

Cook the mushrooms: Start by chopping the onion and garlic into cubes. Make sure that it is small enough and not too chunky. Wash and slice the mushrooms in a rustic fashion. It does not have to be perfect as its the main star of the show. It will shrivel into its preferred shape.

Add a generous amount of cooking oil to the pan. We’ve opted for a neutral oil and chose grapeseed oil. Add the onions and garlic and sauté for six to eight minutes until it has reached a golden colour. Once the onion and garlic has caramelized, add the paprika powder and mix well. If the mixture is a little dry, add some more oil. This step should last thirty seconds, it will activate the flavour of the paprika and increase its smoky flavour. This works hand in hand with the umami flavour of the mushroom.

Add the sliced mushrooms to the pan and mix well. You will have to mix the ingredients to the point that the white mushrooms are coated with the red paprika powder. If the mushrooms are fresh, it will be a little on the dry side, it will take time for the moisture to release, in order for it to release moisture at a quicker rate, add two tablespoons of water. This little trick will ensure that the umami flavour of the mushroom emerges and then combines with the caramelized flavours of the onion and garlic. Also the smoked paprika will seep into the mushrooms, therefore creating a spectacular dish.

In a short amount of time, you will witness something interesting. The juice will bear a striking resemblance to caramel, even though mushrooms are low in sugar, it still has a tiny quantity of it. There is approximately 1 gram of sugar per cup of mushroom. When you’re using 500 grams of mushroom, it equates to roughly six cups of mushroom.

By utilizing this method, there will be a very subtle sweetness to this dish. As the sauce is bubbling away, add white flour to thicken it up. Season the mushroom sauce lightly with celery salt, taste and season to reach your desired level of flavour. You can also use a small amount of salt in combination to the a tiny pinch of celery salt.

The next step is to prepare a large pot of boiling water, add salt. Add the penne pasta. It will take approximately 8 to 9 minutes for the pasta to become al dente. Set a timer to ensure that it is cooked perfectly, reserve 1/4 cup of pasta water for the creamy sauce. After the sauce has thickened up, drain the water from the pasta and combine the mushroom sauce with the al dente pasta. Add in a little pasta water and mix for the desired consistency.

Add butter to a pan on medium low heat, add the sage leaves and toast it up for thirty seconds. The sage leaves are used as garnish, however it is worth mentioning that they are quite tasty.

How to Store Creamy Mushroom pasta?

Leftovers? Its hard to have leftovers with this one, but for those of you making extra for the rest of the week, you can store it in a Tupperware in the refrigerator. It will last two to three days.

What to Serve with Creamy mushroom pasta?

This Creamy mushroom pasta dish can be eaten alongside Garlic bread or Greek Salad. In fact, the combination of all three would be incredible. If you are looking for two amazing side-dishes, consider Grilled Asparagus and Roasted Brussels Sprouts.

Expert tips

It is best to add salt and pepper to the mushroom when it begins to release water. All the mushrooms must be in contact with the pan for them to brown. Use the pasta water to adjust the thickness of the sauce. Toss the pasta and sauce just before serving to ensure the pasta is coated well with the sauce. Serve immediately while it is hot.