Mushroom Pasta Recipe
Ingredients:
8 oz pasta (spaghetti, fettuccine, or penne work well)
2 tablespoons olive oil or butter
1 small onion, finely chopped
3 cloves garlic, minced
12 oz mushrooms (cremini, button, or a mix), sliced
1/2 cup dry white wine (optional, can substitute with chicken broth)
1 cup heavy cream (or half-and-half for a lighter option)
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped (optional, for garnish)
Salt and pepper, to taste
Red pepper flakes (optional, for a little heat)
1 tablespoon fresh thyme or 1 teaspoon dried thyme (optional)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water for later. Set aside.
Sauté the Mushrooms:
In a large skillet or pan, heat olive oil or butter over medium heat. Add the onion and cook for 2-3 minutes until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Add the mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown. Season with salt and pepper.
Add Liquid and Cream:
If using white wine, pour it in and let it simmer for 2-3 minutes until the wine reduces by half. If not using wine, skip this step and proceed to adding the cream.
Pour in the heavy cream and stir, letting the sauce simmer for about 3-5 minutes until it thickens slightly. If the sauce gets too thick, you can add some reserved pasta water to reach your desired consistency.
Combine with Pasta:
Add the cooked pasta to the skillet with the mushroom sauce. Toss everything together to combine. If needed, add more pasta water to loosen up the sauce and help it coat the pasta evenly.
Finish and Serve:
Stir in the Parmesan cheese until it melts into the sauce. Taste and adjust seasoning with more salt, pepper, or red pepper flakes for heat.
Garnish with fresh parsley and additional Parmesan if desired.
