Creamy Mushroom Pasta

By Kendra Vaculin
November 5, 2014
55 Comments


Author Notes: 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

Serves: 2

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Pasta|Vegetarian|Entree

Reviews (55) Questions (0)

55 Comments

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!<br />
 
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 mistake....it 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?<br /><br />Please check out my food blog: http://www.what-marsha-eats.tumblr.com
 
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 :)
 
Kathy D. May 31, 2016
On step 3, do not add the cream....I don't care what the recipe says!!! Add the other liquids, bring it to a boil and let it reduce....5 to 10 minutes. Then, reduce the heat, and stir in the cream and heat it gently. That should solve the problem....unless there is something wrong with the cream.
 
LULULAND May 31, 2016
Why does the sauce curdle? Does it everytime, help!!!!
 
Heather L. June 28, 2016
I would guess that you didn't use heavy cream. Heavy cream doesn't curdle.
 
Rizan November 15, 2015
I just made this for dinner this evening and it is absolutely delicious. I used 2 types of dried mushrooms and I also added some of the soaking liquid to the final sauce. Additionally, I added shallots with the garlic and did add dried thyme to the dish. Loved the flavor the balsamic gave and I did not think the tablespoon was too much. An excellent recipe.
 
Ann-Marie D. November 13, 2015
I just made this and it´s insanely good - though I think I will reduce the amount of heavy cream. Love the balsamic magic!<br />
 
Sammy November 2, 2015
I made this last night and it was fabulous. I heeded the advice of others and added the room temp cream toward the end after simmering the wine and broth a bit. I added the Balsamic even later. Thanks for this yummy recipe.
 
Kathy D. November 1, 2015
"Portabello" mushrooms are just overgrown crimini mushrooms. Why would anyone pay for them and then chop them up?! Just buy criminis. Other than that, this recipe looks delicious.
 
lisa November 1, 2015
Made this with a mix of shiitake, oyster and regular white mushrooms. Used chicken broth instead of vegetable. Really delicious!!! I might cut the balsamic back a smidgen next time.
 
Sara October 31, 2015
Didn't read through the comments and made with half and half and it curdled. Very important to use cream. Would suggest adding a note to the recipe.
 
Imah October 31, 2015
Having a family of 6, I tripled the recipe and it was just perfect. I added a few sprigs of thyme and served with chopped basil. I didn't have Parmesan so I didn't use any but I felt like it needed a bit of seasoning,
 
lisa October 28, 2015
Has anyone tried this with a mix of mushrooms?
 
Kat October 28, 2015
I used white mushrooms the first time and it was fantastic. Second time, I used a mix of cremini and shiitake, still great! I think this sauce will taste great with any kind of mushrooms. Hope this helps :)
 
Idalu October 28, 2015
Added shrimps to this easy dish and my little family enjoyed. Put in 1/3 cup of broth in lieu of 1/2 and consistency was just right. No problem with curdling as the sauce was just simmering.