Description
Indulge in this luxurious Creamy Brown Butter Mushroom Pasta, a dish that combines nutty brown butter with earthy mushrooms and a silky, rich sauce. It’s a comforting and elegant meal perfect for any occasion.
Ingredients
- 12 oz (340g) fettuccine, tagliatelle, or spaghetti
- 6 tbsp (85g) unsalted butter
- 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped
- 1/4 cup dry white wine or vegetable broth
- 1/2 cup heavy cream or whole milk
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Cook Pasta: Bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2. Brown Butter: While pasta cooks, melt butter in a large skillet or Dutch oven over medium heat. Cook, swirling occasionally, until butter foams, then milk solids turn golden brown and smell nutty (about 5-7 minutes). Remove from heat immediately.
- 3. Sauté Mushrooms: Return skillet to medium-high heat. Add sliced mushrooms in a single layer (work in batches if needed). Cook, stirring occasionally, until golden brown and tender (8-12 minutes). Add minced garlic and thyme; cook for 1 minute until fragrant.
- 4. Build Sauce: Deglaze with white wine or broth, scraping up any browned bits. Stir in heavy cream/milk and 1/2 cup reserved pasta water. Bring to a gentle simmer, then reduce heat to low. Season with salt, pepper, and red pepper flakes.
- 5. Combine & Serve: Add drained pasta and 1/2 cup Parmesan to the skillet. Toss vigorously, adding more reserved pasta water a tablespoon at a time, until the sauce coats the pasta beautifully and emulsifies. Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and fresh parsley.
- Prep Time: 15 mins
- Cook Time: 25 mins