Q1: What is the absolute, number one secret to getting crispy, perfectly browned mushrooms that are not soggy?

The secret is to give them space and not to stir them too much ! It is crucial to cook your mushrooms in a hot skillet in a single layer, without overcrowding the pan . This is why the recipe directs you to cook them in two batches. If you pile too many mushrooms into the pan at once, they will steam in their own liquid and become grey and rubbery. A single layer allows them to make direct contact with the hot pan and develop a beautiful, deep brown, and intensely flavorful sear.

Q2: What is the best kind of pasta to serve with a rich mushroom sauce?

A long, wide, and flat egg noodle, like a pappardelle or a tagliatelle , is the classic and absolute best choice. The broad, silky surface of these noodles is the perfect partner for catching and holding onto a rustic and hearty sauce like this one.

Q3: Can I make this dish ahead of time?

This dish comes together so incredibly quickly that it is at its absolute best when it is made and served fresh. If you do need to make it ahead, for the best texture, it is a great idea to cook your mushrooms and prepare your sauce base separately and store them in the refrigerator. Then, you can simply reheat the sauce while you cook your fresh pasta.

Q4: What is the best way to clean fresh mushrooms?

The secret is to not soak them in water ! Mushrooms are like little sponges and will absorb a lot of liquid, which will prevent them from browning nicely. The absolute best and most professional method is to use a slightly damp paper towel or a soft mushroom brush to gently wipe away any dirt from the surface of the mushrooms.

Q5: Can I make this recipe vegan?

Yes! To make this recipe vegan, simply substitute the butter with a high-quality vegan butter substitute or more olive oil , and use your favorite brand of grated, vegan Parmesan cheese . Be sure to also use a pasta that does not contain eggs.

Creamy & Easy Mushroom Pasta (Garlic Herb Sauce!)

The Best Creamy & Easy Mushroom Pasta (Garlic Herb Sauce!)

A rich and savory vegetarian pasta dish featuring pappardelle noodles with a flavorful mushroom sauce. The recipe starts by browning a mix of fresh mushrooms in batches to develop a deep, umami flavor. A simple and elegant pan sauce is then created with sautéed shallots, fresh rosemary or thyme, and garlic, deglazed with white wine and finished with a touch of Dijon mustard and Parmesan cheese. The cooked pasta is tossed in the sauce with the mushrooms and a splash of starchy pasta water to create a creamy coating.

Author: Grace

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound mixed mushrooms, torn or sliced
¾ teaspoon sea salt, plus more to taste
Freshly ground black pepper
8 ounces pappardelle pasta
2 tablespoons unsalted butter
2 shallots, chopped (⅔ cup)
2 teaspoons chopped fresh rosemary or fresh thyme leaves
2 garlic cloves, grated
⅓ cup dry white wine
1 teaspoon Dijon mustard
⅓ cup grated Parmesan or pecorino cheese, plus more for serving
1 tablespoon fresh lemon juice
Chopped fresh parsley, for garnish

Instructions

Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of the salt, and several grinds of pepper. Cook, stirring only occasionally, for 5 to 8 minutes, until the mushrooms are soft and browned. Transfer to a plate. Repeat with the remaining 1 tablespoon of olive oil and the rest of the mushrooms.
Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
In the now-empty pasta pot, melt the butter over medium heat. Add the shallots and the remaining ¼ teaspoon of salt. Cook, stirring, for 3 to 5 minutes, until translucent.
Stir in the rosemary and garlic and cook for one more minute until fragrant.
Add the white wine and Dijon mustard, and let the wine cook down for 30 seconds, scraping up any browned bits from the bottom of the pot.
Add the cooked pasta, the grated cheese, and ¼ cup of the reserved pasta water. Toss to combine, adding more pasta water as needed to create a light sauce that coats the noodles.
Stir in the fresh lemon juice, then fold in the cooked mushrooms.
Serve immediately, garnished with fresh parsley and more grated cheese.

Notes

Cooking the mushrooms in batches without overcrowding the pan is a key step that allows them to brown properly and develop a deep, meaty flavor, rather than steam.
Using the starchy, reserved pasta water is crucial for creating a creamy, emulsified sauce that clings to the noodles.
This is a quick, elegant pasta dish that is perfect for a weeknight dinner.

Find it online: https://www.eatswithsoul.com/creamy-easy-mushroom-pasta/