A delicious pasta with mushrooms, with golden, pan sauteed mushrooms and a delicious creamy mustard sauce.
This is one for the mushroom lovers and a great meatless main that can be made with only a few simple ingredients, including grainy mustard, which is one of my favourites for flavour and texture. I love to make this with a mix of mushrooms, so I usually pick up some crimini, button and a few fresh shiitakes. Any sort of mushroom will work though. What’s more important than the type of mushroom used here, is taking the time to pan saute them to golden goodness.
To do that, I saute the mushrooms off in batches – usually 2 or 3 batches, depending on the size of your skillet. Add a layer of oil to the pan that thinly covers the bottom of the pan and heat it over medium-high heat until it shimmers. Add the mushrooms and arrange in a single layer. Let them cook until golden, then flip. Remove to a bowl and repeat with the remaining mushrooms.
Of course, it takes more time to saute mushrooms this way, but it is well worth it for this dish. If you rush it or load them up in the pan, you’ll end up with anemic and essentially steamed mushrooms. And you’ll regret it :)
Beyond the preparation of the mushrooms, the rest of the dish comes together super quickly. If you are looking to save some time at dinner time, you could saute the mushrooms ahead and refrigerate, then just finish the dish as the pasta boils.
Be sure to salt your finished dish well. Mushrooms and a good salting is a match made in heaven. If you have a nice finishing salt around, like Maldon’s, now’s the time to bust it out!
Use any type of pasta you like. I used tagliatelle here, but linguine or fettuccine would also be nice.
Get the Recipe: Pasta with Mushrooms in a Creamy Mustard Sauce
- 15 oz (425.24 g) mixed mushrooms, (such as crimini, shiitake or button (about 2 standard grocery store trays)
- 1 Tbsp (14.79 ml) Olive oil, for pan frying
- 1/2 cup (120 ml) white wine
- 1 Tbsp (14.79 ml) grainy mustard
- 1 tsp (4.93 g) dried tarragon, (or 2 tsp. fresh chopped or 1/2 tsp. dried thyme leaves or 1 tsp. fresh thyme leaves)
- 1/2 cup (119 ml) heavy cream
- Salt and freshly ground pepper
- Tagliatelle or similar pasta, enough for 2-3 servings
- 1/2 cup (50 g) Freshly grated Grana Padano or Parmesan cheese
- Fresh parsley, for garnish
- Saute the mushrooms: Add oil to a large skillet to make a thin coat over the entire bottom of the skillet. Heat oil over medium-high heat until it shimmers. Add 1/2 of your mushrooms and arrange in a single layer (they should all lay flat with a bit of space in between.) Allow to cook until the underside is nice and golden. Flip over and brown the other side. Once golden brown on both sides, remove mushrooms to a bowl and repeat with remainder of the mushrooms.
- Meanwhile, bring a large pot of water to boil for your pasta. When water is boiling, salt well and add pasta. Cook according to cooking instructions.
- When all mushrooms are browned and as pasta boils, wipe out your skillet and return all the mushrooms to the pan. Re-heat over medium heat until warmed through. Add wine and allow to simmer until wine reduces by half. Add grainy mustard and dried tarragon or thyme. Stir well to combine. Reduce heat to medium-low. Add the cream, half of the grated Parmesan, a bit of salt and freshly ground pepper and stir well to combine (pasta should be just about cooked by now. If not, remove pan from heat until pasta is ready).
- Remove/reserve 1 cup of pasta boiling water from pot then drain pasta and add to skillet with mushrooms and sauce. Add about 1/3 of a cup of the reserved pasta water. Over medium heat, cook, tossing the pasta in the sauce, until the sauce thickens slightly and coats the pasta. Add more pasta water if necessary. Add the freshly chopped parsley and toss with pasta.
- Remove pasta to serving plates or bowls. Serve garnished with the additional grated Parmesan and a finishing sprinkling of salt and freshly ground pepper as needed.
More Pasta Recipes You Might Like …
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This was fabulous. I used blue oyster, trumpet, and black pearl mushrooms. I also tried fresh tarragon and carmelized an onion first (and added it when the wine is added). It was incredible!! Thank you!!!
Sounds delicious! So glad you enjoyed it, Ryan. Thanks :)
Hi, was browsing through your amazing site and came across this recipe. It looks amazing! I realize the comments are all from a few years ago so I guess I am late to the party on this one! :) That said, I just read a recipe in this month’s Fine Cooking magazine for Roasted Mushroom and herb salad and was wondering if the method of roasting mushrooms (ie: cut them up, toss with oil and S+P and toss ’em in the overn) might be applicable here? I’d appreciate your thoughts.
Love the site, and love that it is local/Canadian (I’m in Belleville) Also, I made your Pork Tenderloin with Peanut Cilantro sauce for company and it went over like gang-busters! Very yummy. Then I tried the Pork and Ricotta meatball Soup and I am not really a big meatball fan. It was great! Thank you so much for sharing these delicious recipes!
Hi Barbara and thanks so much :) I’m loving the idea of doing the mushrooms in the oven! I think it would make for some truly delicious mushrooms and would make a great addition to this dish. (And I’m going to be trying that soon now that you’ve mentioned it :) Love Belleville, btw. Beautiful area.
After buying the grainy mustard I made the dish last night and we really enjoyed it. I used oyster and cremini mushrooms. Thanks for another tasty recipe.
So glad you enjoyed it Liza and I think you’ll love having that grainy mustard around. I use it for a lot of dishes, as well as great on sandwiches!
Hi, I am not sure what you mean by a grainy mustard. Would Dijon be considered grainy?
Hi Liza, no, regular Dijon wouldn’t be grainy. This is the brand I use -http://store.mustardmuseum.com/product/1091/international-mustards You can see it has whole mustard seeds in it. It’s widely available (there are other brands, as well). Just look for the seeds. If you can’t find any, you can use regular Dijon, just use less of it. (The grainy mustard would be a great addition to your kitchen though – I use mine a lot. Great for sandwiches, sauces, spread on meat etc.)
I have made this twice and I changed the method up slightly the second time. I cooked the pasta, drained, then tossed in a bit of olive oil to prevent sticking. I then coated it well with single cream.
For the sauce, I fried up the mushrooms in batches and then added in the white wine, mustard and herbs as instructed but omitted the cream and Parmesan. Once the pasta was ready, I then poured over the mushroom mixture and tossed it all up in a big bowl. We then put lots of Parmesan on the table to serve. It is also vey good this way.
Thank you so much for this gorgeous recipe. My friends and I love it! x
So glad you enjoyed it!
Just made & enjoyed this delicious pasta. Sautéing the mushrooms was a mission as using 2 regular cast iron frying pans, it took both of them being filled 5 times! Once that hurdle was finished, the rest went very quickly. I may increase the mustard & tarragon the next time, just for more bite! Tasty!! Great work Jennifer!
I am in Nova Scotia.
So glad you enjoyed it, Lynda! Hope you’re having as gentle a winter in NS as we are in Ontario this year :)
I’m going to make this for my book cub dinner I’m hosting. I think I’ll add toasted walnuts and baby spinach to the dish. Boy, I can’t wait to have this meal!
Sounds delicious, Lisa! Enjoy :)
next on my list to make! luv ‘rooms. your directions re cooking mushrooms reminds me of Julia Child. her instructions in her books & from the movie Julie and Julia where Julie cooked mushrooms as part of her venture. I didn’t think it made a difference but when I did follow, the difference makes the ‘rooms fantastic with no water, etc.
never tried with the mustard flavor [also one of my favs]; am anxious to try. tnx for the recipe and ideas. maude
Thanks Maude. Enjoy!
This recipe was really easy to make and delicious!
Thanks Lisa! So glad you enjoyed it :)
Making pasta with mushrooms now!!…so excited…omg..(Im at Seneca with Kieryn joy!!!)…cant wait for dinner!!….
Hi Lisa! Nice to (virtually) meet you. Kieryn has spoken of you. Enjoy your dinner :)
I made this a few nights ago, and it was even better than i expected ! I was particularly delighted of how the mushrooms absorbed the white wine flavor — and the final result was totally worth forcing myself to be patient while sautéing them. This really is a great recipe.
Glad you enjoyed it! One of my favourites :)
ok I have just pinned 10 recipes or so. . gorgeous gorgeous blog. . so glad I found you today!
Thanks Alice :)
Oh my, your photos are so pretty! And this dish looks amazing. I love this kind of pasta!
Thanks so much, Renee :)
This is making my mouth water! I can’t wait to make it for my family! Thanks for sharing!!
Thanks Marcia. Enjoy!
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Hot DAMN that looks good!
Thanks Kelly! And speaking of things that look good, I think I saw a cake of yours today somewhere (Instagram? Dulce de Leche?) that I must find and make immediately!
I LOVE mushroom pasta! Definitely will be recreating the recipe for my vegetarian household… thanks for the idea and recipe Jennifer!
Thanks Thalia. You will love this one!
What a cool looking pasta!
What a GORGEOUS pasta dish! I love mushrooms so the sautéed mixture in this recipe sounds dreamy. :)
Thanks so much, Alexandra. You’ll love this if you’re a mushroom lover!
That sauuuuuuuce!! Holy delicious!
Thanks Katrina … and bon voyage! :) Can’t wait to see your posts from Sicily.
This pasta looks fantastic! I love mushrooms and I love creamy sauces! I’m even a bit of a mustard fanatic too…it does wonders to creamy sauces. I always add a little bit to homemade mac and cheese too :-)
Thanks Karen. I agree. I sneak mustard in mac and cheese (and lots of other dishes, too :)
Totally mushroom lover here – and my boyfriend is a mustard fanatic! You’ve basically made the perfect dish for us. I must try this!
You’ll definitely love this Jessica. I’m a wee bit of mustard fanatic myself, as you can probably tell by now :)
Oh I’d eat my weight in this pasta! Adore the mushrooms and creamy mustard combo!
Thanks Laura. Me, too!