Creamy Mushroom Pasta

May  7, 2021
2 Ratings
Photo by Wunder Creamery
  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 4-6
Author Notes

Let’s be honest - who can resist a creamy mushroom pasta dish? We can’t! —Wunder Creamery

What You'll Need
  • 1/4 cup everyday olive oil
  • 1 lb mixed mushrooms, torn into bite-size pieces (we used Smallhold's assorted Oyster mushrooms) pieces
  • 2 medium shallots, finely chopped
  • 1 garlic clove, finely minced
  • 1 lb dry pasta, preferably shapes that nicely “trap” the sauce in the folds (we used Trumpets from Sfoglini)
  • 1/3 cup plain Wünder quark
  • 1 teaspoon thyme leaves, plus more serving
  • 1 cup mushroom stock (homemade or store-bought)
  • 1 cup pasta cooking liquid (aka liquid gold)
  • 1 tablespoon miso paste
  • 2 tablespoons unsalted butter
  • 1 pinch kosher salt
  • 1 pinch freshly ground pepper
  • grated pecorino romano, for serving
  1. Heat ¼ cup oil in a large Dutch oven pot over medium-high heat. Wait until the oil is nice and hot. Throw in the mushrooms, but do not overcrowd to avoid steaming. Cook in batches if need be. Toss the mushrooms occasionally until browned and tender, 5–8 minutes.
  2. Reduce heat to medium-low. Add shallots and thyme, season with salt and pepper, and cook stirring often until shallots are translucent and softened about 2 minutes. Add in the garlic and miso paste and marry them well into everything in the pot.
  3. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats the bottom of the pot, about 7 minutes.
  4. While the mushroom base is simmering, cook pasta in a large pot of boiling salted water, occasionally stirring to avoid lumping, until very al dente, about 3 minutes less than package directions.
  5. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Increase heat to medium and bring to a simmer. Cook, tossing constantly, until pasta is al dente and liquid is slightly thickened (about 2 minutes).
  6. Add quark, return to a simmer, and cook, tossing until pasta is coated, about 1 minute (try to avoid going longer otherwise the quark will curdle too much).
  7. Remove from heat, add butter, and toss to combine.Top with more thyme, fresh black pepper, and grated pecorino romano.

See what other Food52ers are saying.

  • Betsy
  • mariviblanco

2 Reviews

Betsy May 7, 2021
Tasty! I substituted a goat cream cheese/dip for the quark and added a little lemon juice at the end. Nice recipe.
mariviblanco July 30, 2020
This was delicious! I tripled the amount of thyme, but kept everything pretty much the same, and the result was umami rich, completely satisfying and simple. I will definitely be making this again.