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Creamy Mushroom Pasta

I made this almost exactly to-recipe and was quite happy with it. The flavors are mild, so I suspect it’s important to have fresh ingredients, include some stronger mushrooms than just crimini/bella, and make sure you get the mushrooms browning. Finishing the pasta in the sauce was a bit tricky since you need enough liquid – with dry pasta you might need to either cook it further in the water or spend >3 minutes reducing. Everything else worked very smoothly. I think this would be easy to extend with sherry, thyme, garlic, bacon, pancetta, more mushrooms, or any other common pasta ingredient.

I’m loving mushrooms right now with so many varieties available, plus all of the nutritional qualities! I made this tonight with King Trumpet, Maitake, Nameko, Grey Oyster, Brown Clamshell, and Velvet Pioppini. Intended to make like the recipe, minus a quarter of the pasta, but I forgot the butter and was pleased that it didn’t need it…though I probably used more cream. Oh, and I added Marsala to deglaze the pan. It was perfect! I wish I could share a pic. 🙂

After reading the comments, I was worried about blandness so I added a tbsp of better than bouillion paste and some dried shiitakes to the sauce while it reduced. It was delicious!

I can’t imagine why people say this is bland. The ingredients (assuming you have access to good quality ingredients) alone are tasty. I was missing a couple of things, so I had to improvise. I used carrot tops from my garden in place of parsley, which is not yet ready to harvest. I used whole milk instead of cream, since that is what I had on hand. Since milk has more water than cream, I increased the milk to 3/4 of a cup, and decreased the pasta water a bit. It was delicious. My husband is inhaling it, and I am very happy with this dish. Simple, uses easy to find ingredients, and goes together in a snap.

Making it for the second time tonight. Using linguine tonight. Last time I used bow ties. It’s a great recipe and quite easy. Enjoy!

This is delicious. I made it exactly as written, except I used fiorelli in place of the spaghetti/bucatini. It was rich, but not heavy. There’s just enough cream to feel luxurious but not enough to be overwhelming. The lemon added a nice brightness. I was very happy as is, but I feel it could also be changed up easily with simple additions, such as thyme or pancetta.

How do you save recipes on Bon Appetit? Do I have to go to Epicurious to save?

3 minutes to make the sauce thicken is just no enough. Be really mindful of the pasta water that you add, for me ended up being… pasta soup.

Oh my! I ordered mixed wild mushrooms (lobster, king trumpet, etc.) and spent a day cleaning them the day before making the pasta dish. It was my birthday dinner (I love to make dinner for the family whether it’s my birthday or not!) and everyone loved this dish! My daughter, her husband, their daughter, my man and I just ate every single bite. Not a morsel left in the pan or on a plate.

I absolutely love this recipe. I did like what other reviews says by using half of the pasta and double everything else. It came out so delicious. I don’t even like cheese that much and this was exceptional for me. I would make it again since this is easy to make.

Simple and delicious. I halved the bucatini pasta but kept the rest of the proportions and it still served four.

I was questioning if this was going to be the right recipe as some comments were not the most positive. I decided to look past the comments and make it last night. I sure am glad I did as it’s now in my favourites. I would like to highly recommend this recipe as it was very tasty and was not too heavy. I doubled the mushrooms and the cheese but everything else was exactly as the recipe said.
I highly suggest you make this if your looking for a well balanced very taste meal.

This is a very nice base recipe. I made it once with the recipe before tweaking it a bit to suit my tastes.
Since mushrooms love fresh thyme I added a good tablespoon of the roughly chopped herb along with generous coarse grinds of black pepper while they were being sauteed. The Dutch oven had a wonderful fond after two batches of mushrooms so I added a splash of Marsala to deglaze and further enhance the flavors (white wine, dry sherry or even chicken stock could work as well). Adding a tablespoon of porcini powder to the cup of cooking water before it was stirred into the pot with cream was another big flavor booster.

I agree that it is bland as written. I added lots more mushrooms plus crispy pancetta (or crisped and crumbled bacon) and more parmesan (the real reggiano parm). Used the parsley just as a garnish.

It was incredibly bland despite me adding a generous amount of chili flakes, black pepper, and minced fried garlic. Athena bucatini I got also seemed too big for this recipe. If I were to make this again, though I probably wouldn’t, I would double the mushrooms and halve the amount of pasta, and also add more garlic and shallots. The parsley didn’t seem to work either. The one great addition was the lemon juice which gave the pasta the intended effect of being lighter than the ingredients would suggest. I am compelled to brainstorm my own recipes and use lemon juice next time to add that bright touch to the sauce.


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