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.
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