Creamy Mixed Mushroom Pasta

Ingredients

• 12 oz Pasta (Any short or long pasta shape)
• 2 tbsp Butter (Divided if desired)
• 1 medium Onion (Finely diced)
• 3 cloves Garlic (Minced)
• 8 oz Brown mushrooms (Cleaned and sliced)
• 8 oz White mushrooms (Cleaned and sliced)
• 1 cup Heavy cream
• 1 cup Vegetable stock
• 2 tbsp Parsley (Finely chopped, plus more to garnish)
• 1 tsp Sweet paprika
• 1 tbsp Cornflour (Cornstarch; whisk with a little cool stock or water before adding)
• Salt (To taste; use some for the pasta water)
• Black pepper (Freshly ground, to taste)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta water.

2. 2

   While the pasta cooks, clean the mushrooms and slice them evenly. Finely dice the onion, mince the garlic, and chop the parsley.

3. 3

   Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.

4. 4

   Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic brown.

5. 5

   Add the sliced brown and white mushrooms. Season with a little salt and black pepper, then cook for 7–10 minutes, stirring occasionally, until the mushrooms release their moisture and become tender and lightly browned.

6. 6

   Sprinkle in the sweet paprika and stir for 30 seconds so the spice coats the mushrooms and becomes fragrant.

7. 7

   Pour in the vegetable stock and scrape the bottom of the skillet to loosen any browned mushroom pieces. Bring the mixture to a gentle simmer and cook for 2–3 minutes.

8. 8

   Whisk the cornflour with a small splash of cool water or stock to make a smooth slurry. Add the slurry to the simmering mushroom mixture while stirring continuously.

9. 9

   Pour in the cream and stir to combine. Simmer gently for 3–5 minutes, stirring often, until the sauce is hot, smooth, and lightly thickened. Do not boil vigorously, or the cream may split.

10. 10

    Add the drained pasta to the skillet and toss until thoroughly coated. If the sauce is too thick, add reserved pasta water a splash at a time until it reaches a glossy, creamy consistency.

11. 11

    Stir in the chopped parsley. Taste and adjust the salt, black pepper, and paprika as needed.

12. 12

    Serve immediately, garnished with additional parsley and a final grind of black pepper if desired.

Notes

The source provides the ingredient list but says the detailed instructions are in the authors' cookbook; quantities and method here are reasonable estimates reconstructed from the description. Creamy sauces are best served immediately. Reserve pasta water to loosen the sauce without making it watery.

Nutrition per serving

• main
• pasta
• vegetarian
• creamy
• mushrooms
• comfort food
• stovetop