Creamy Mushroom Pasta
Deeply browned mushrooms, thyme and mustard give this cream sauce enough savoury weight to stand on its own.
South African01Batching lets mushrooms brown.
02Mustard sharpens cream without tasting overtly mustardy.
03Wide ribbons carry the mushroom pieces.
Cook it calmly.
- 01
Brown in batches
Cook mushrooms in two batches over high heat until their water evaporates and the edges colour.
- 02
Build the pan flavour
Return all mushrooms, add butter, garlic and thyme, and cook for one minute.
- 03
Keep the cream gentle
Add cream and mustard and simmer quietly for 3 minutes.
- 04
Finish with starch
Toss in tagliatelle and pasta water until glossy. Add Parmesan off heat and plenty of pepper.
Common mistakes
- Crowding wet mushrooms.
- Boiling cream hard.
- Adding flour when reduction and starch are enough.
The detail that changes the dish.
If mushrooms are squeaking in water, they are steaming. Wait for the pan to sound like frying again.
Batching lets mushrooms brown.
Deeply browned mushrooms, thyme and mustard give this cream sauce enough savoury weight to stand on its own.
Mustard sharpens cream without tasting overtly mustardy. Wide ribbons carry the mushroom pieces.
The ingredients that make Creamy Mushroom Pasta work
If mushrooms are squeaking in water, they are steaming. Wait for the pan to sound like frying again.
The pasta choice matters here. Tagliatelle supports the sauce and the way the ingredients are cut.
At the table
Serve Creamy Mushroom Pasta while its texture is at its best. Taste once more at the table before adding cheese, salt or chilli.
Later, if needed
Refrigerate for 3 days. Reheat gently with milk or water. Do not freeze.
Be realistic
Refrigerate for 3 days. Reheat gently with milk or water. Do not freeze.
Frequently asked questions
What is the main mistake with Creamy Mushroom Pasta?+
Crowding wet mushrooms.
Can I substitute the main ingredient?+
Cultivated brown mushrooms are dependable and affordable. A small portion of oyster mushrooms adds texture when available.
