Creamy Mushroom Pasta

October 28, 2021
35 Ratings
Photo by Mark Weinberg
  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 2
Author Notes

Here's a small quiz that you should take before making this pasta recipe:

1. Are you hungry?

2. Are you hungry for carbs? Lots and lots of carbs?

3. Do you have about 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 then drink 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, then perhaps you are my soulmate. If you answered yes to even one of them, I know what you need to make for dinner. And it's right here below.

You just go for this kind of thing, you know? You just say, oh, a whole cup of heavy cream? And some butter? AND a sprinkle of Parmesan 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. And you might question the balsamic vinegar. Please don't, and try not to use a substitute, it really helps tie this dish together. You won't regret it. This is officially what we call No Regrets Pasta. Enjoy it! —Kendra Vaculin

What You'll Need
Watch This Recipe
Creamy Mushroom Pasta
  • 8 ounces (½ 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 garlic cloves, minced
  • 1/3 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup vegetable broth
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground pepper
  • Finely grated Parmesan, for serving
  1. Prepare the pasta according to the package directions. You know how to make pasta. You’re very smart.
  2. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and garlic and cook, stirring occasionally, for 5 to 10 minutes, allowing the 'shrooms to cook down until they're browned and fragrant.
  3. Add the wine, cream, broth, and vinegar and bring to a boil. Let boil for about 10 minutes, until the sauce has thickened to your desired consistency. Season with salt and pepper.
  4. Divide the pasta between bowls. Pour the sauce over. Sprinkle with the Parmesan, then gobble.

See what other Food52ers are saying.

  • gtraecy
  • Tim Miller
    Tim Miller
  • keithcancook
  • Sarah Olson
    Sarah Olson
  • mmsJack
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

77 Reviews

megomiles November 12, 2023
This was a perfect meal for two. The portobellos were chopped and tender in the light cream sauce. Loved the tanginess from the balsamic vinegar. We used rice noodle and found it to be light and flavorful.
gtraecy March 8, 2023
INCREDIBLE, you need this in your life. This has become my all time favorite pasta. It’s THAT good. Only change I make is doubling the mushrooms. It’s like a decadent adult Mac and cheese but on steroids. This is on regular rotation at my house. Take your time with the mushrooms, so worth it. The balsamic vinegar gives this such a unique and delicious flavor. Do not skip it. Couldn’t love this more! Make it!
millie August 2, 2022
Amazing! Added some fresh parsley as a garnish
Jane January 4, 2022
Omg, what did I just cook and eat?!
It’s one the most delicious pastas I have ever had 🥰 and my 5 year old looooved it as well 😍
Karen September 18, 2021
We loved this! I added some shitakes too, used half and half because I didn't have heavy cream, and cheated with a little arrowroot powder to thicken, but your vinegar is genius, and the overall flavor, fabulous. Thank you so much!
Tim M. September 6, 2021
This was the first recipe i made on food52 and oh boy it was amazing!
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!
Smaug May 6, 2023
You might try sherry (and sherry vinegar?)- goes great with mushrooms, but it would make a much different dish. Maybe throw in some dill and paprika.
Joyfulfork July 28, 2023
Aged Balsamic vinegar adds such a surprisingly light and elegant twist to so many dishes (including macerated strawberries) that I really would recommend not substituting it. Once you start cooking with it, you’ll be amazed at just how many dishes/recipes that it will aspire to the next level. A pantry regular for sure!
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!!