Creamy Mushroom Pasta

November  5, 2014
22 Ratings
Photo by Mark Weinberg
Author Notes

A small quiz:

1. Are you hungry?

2. Are you hungry for carbs?

3. Do you have 20 minutes to spare?

4. Would you like to eat a pasta that does not mess around?

5. Do you feel that you yourself do not mess around, and are thus prepared to get a fairly serious cream mushroom garlic wine situation on the fast track to your mouth?

6. When cooking with wine, are you interested in using some for the dish and some just on the side, for yourself? Will you at least humor that idea?

7. Are you definitely 100% not on a diet?

If you answered yes to all of these questions, perhaps you are my soulmate. If you answered yes to even one of them, I know what you need to make for dinner.

You just go for this kind of thing, you know? You just say, oh, a whole cup of heavy cream? And some butter? AND cheese? Yeah ok, I can do that, I can dig that, I can whip that up and inhale that and then dream about it later. No Regrets Pasta. —Kendra Vaculin

  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 2
  • 8 ounces (half a box) pasta -- I used those lil' spiraly ones because I like those, but fettuccini would give this a stroganoff vibe
  • 8 ounces portobello mushrooms, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1 cup heavy cream
  • 1/2 cup vegetable broth
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • parmesan cheese, for serving
In This Recipe
  1. Prepare pasta according to the box. You know how to make pasta. You’re very smart.
  2. Melt butter over medium-high heat in a large pan. Add mushrooms and garlic and sauté for about 5 to 10 minutes, allowing the 'shrooms to cook down until they're browned and fragrant.
  3. Add the wine, cream, veggie broth, and balsamic and bring it all to a boil. Let boil for about 10 minutes until the sauce has thickened to your desired consistency. Season it to taste with salt and pepper.
  4. Pour sauce and 'shrooms over pasta. Sprinkle with Parmesan to serve, and then gobble.

See what other Food52ers are saying.

  • keithcancook
  • Sarah Olson
    Sarah Olson
  • mmsJack
  • Diana Seah
    Diana Seah
  • Adrianne Herzog
    Adrianne Herzog
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69 Reviews

keithcancook March 30, 2021
Ms.Vaculin...this should be down as a Genius is so good..
Sarah O. March 10, 2021
Tried this and it was delish. I like to make it with some marinated chicken on the side:
m7md561993 November 9, 2020
what is the replace for wine and balsamic vinegar if they are not available
Maddy November 9, 2020
I wouldn’t make it if you cannot find balsamic vinegar. It is what gives the recipe it’s deliciousness!
Maddy October 28, 2020
I made this recipe exactly as written and it was delicious! I wouldn’t change a thing. Did not feel I needed any added protein. I will make it again!!
jdjd125 September 28, 2020
I really like the recipe, but I miss the protein. I think I would add some rotisserie chicken or other protein if I make it again.
mmsJack May 24, 2020
Made this mostly as recipe described except subbed chicken stock for veggie since that's what I had on hand and it was quite delicious.

Thank you for the easy, perfect (soul nourishing) recipe!
ewickham March 9, 2020
Excellent! I had to sub sherry vinegar for balsamic though. I also tossed in some shrimp. This would be so easy to build on. Next time, I’ll use more garlic, and add shallot and thyme. This recipe is definitely a keeper!
Diana S. February 2, 2020
so delicious! used cooking cream (which isn't the same as heavy cream) and caramelized balsamic vinegar. it didn't curdle at all.
Sammy February 2, 2020
What is cooking cream? Is it easy to find? Did you caramelize regular Balsamic vinegar or buy it that way? I have a lot to learn! Thanks.
Adrianne H. September 20, 2019
Robin P. April 2, 2019
Delicious! A very forgiving and adaptable recipe. Friends gave us some beautiful venison, and I used shallots, a combo of oyster, cremini, and shiitake shrooms because that's what I had. Used organic lactose free sour cream instead of heavy cream, and Spanish Sherry vinegar instead of balsamic. I can't believe there was anything left, but looking forward to an encore tonight. I think this would also be fantastic with marinated tempeh.

Also want to say how much I enjoy Food52. We have a food-related business and I recommend this site to our customers many many times a day. The recipes are great, the photography is beautiful, and I value the comments from those who've made the recipes. Thanks so much!
Suzanne B. January 21, 2019
I definitely will make again. I doubled the recipe and used fresh fettuccine. Only mistake I made was I boiled the sauce to much. Forgot that fresh pasta absorbs liquid more than dried pasta so I just added a little more cream.
Ann-Marie D. April 4, 2018
My second time making it - simple and tasty! Love the addition of balsamic vinegar, and I agree with adding a thickening agent!
Kootenaygirl April 3, 2018
This is a terrific alternative to alfredo sauce. It's a must try!
Roy B. November 14, 2017
i meant to add some flour or corn starch as a thickening agent, but added some powdered sugar by ended up tasting great!!
Martin November 14, 2017
The sauce reminds me a lot of cheese fondue. I have to agree that there was a bit too little sauce, although at the same time the taste is quite intense so I think I'll just boil it less next time. Going into the menu.
Dan H. March 14, 2017
I made it EXACTLY like the recipe. It was good. Amazing how that one tablespoon of balsamic adds so much flavor. Now, to be like the rest, I wound up adding another half LB of mushrooms as the pound I had were aging in the fridge and I needed to use them up. You can never have too much Bellas...
Marsha G. December 22, 2016
This was good. It was fairly quick to prepare. The piquant taste was a nice change in a pasta dish. But the amounts given didn't make much sauce AT ALL, so I added a cup of pasta water to an already thin sauce in order to have enough to coat the half a box of pasta I used. Also, I didn't have any portabellas, so I used all buttons, plus I had some leftover chicken broth that I used instead of veggie broth. Am saving to my acc't b/c it's a fast, flexible, unusually-flavored pasta dish -- what's not to love?

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Michele November 12, 2016
I didn't have cream so cooked everything according to instructions without it. I did have some mascarpone cheese so mixed that with Parmesan, then added it to the dish after i mixed the fettuccini and mushroom sauce and plated it. It was awesome. The fettuccini was freshly made so it was almost like a dessert.
Susan November 7, 2016
Help. Am I missing a place where I can keep "notes" after reading recipe and comment reviews? Thank you!
LULULAND June 1, 2016
Thank you Kathy I will try that! Actually I was using just milk, try to stay away from cream if I can, thanks again!
Kathy D. November 7, 2016
In fact....I just re-read the recipe. I would actually do what I said...using milk, if you must :)...but then put the pasta in the pan with the mushrooms, stir and warm....AND add a little of the pasta water (that you have not yet poured down the drain) to the pan. It will thicken it and give the texture you would have if you used heavy cream. However, there is no substitute for the flavor of cream :)