Golden Brown Butter Mushroom Pasta
A rich and creamy mushroom pasta enhanced by the nutty flavors of brown butter, perfect for a cozy winter meal.
Equipment
- 1 Large pot for boiling pasta
- 1 Large skillet for sauce
- 1 Wooden spoon
Ingredients
Main Ingredients
- 8 oz fettuccine or linguine
- 4 tbsp unsalted butter
- 8 oz mixed mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- Clean and slice the mushrooms. Mince the garlic and chop the parsley. Grate the Parmesan cheese and set everything aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve a cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Cook, swirling the pan, until the butter turns golden brown and releases a nutty aroma.
- Add the sliced mushrooms and garlic to the brown butter. Sauté until the mushrooms are golden and tender, about 5-7 minutes.
- Add the cooked pasta to the skillet with the mushrooms. Toss to coat, adding a splash of reserved pasta water if needed to reach desired sauce consistency.
- Stir in the grated Parmesan cheese. Season with salt and pepper to taste. Toss well to combine all ingredients.
- Remove from heat and sprinkle with chopped parsley. Serve immediately, while hot.
Serving
- Divide the pasta among serving plates. Optionally, garnish with more Parmesan cheese and parsley before serving.
Storage
- Allow leftovers to cool, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Notes
Pro Tips: Use a variety of mushrooms for depth of flavor. Watch the butter closely as it browns to avoid burning.
Ingredient Substitutions: Olive oil can replace some butter. Try different mushrooms like portobello or oyster.
How to Serve: Pair with a green salad or garlic bread for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: You can prepare the brown butter and mushrooms ahead and store them separately.
Ingredient Substitutions: Olive oil can replace some butter. Try different mushrooms like portobello or oyster.
How to Serve: Pair with a green salad or garlic bread for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: You can prepare the brown butter and mushrooms ahead and store them separately.