Imagine yourself winding down after a long day, and all you crave is something indulgent but effortless. Brown Butter Mushroom Pasta answers that call with its nutty aroma, golden mushrooms, and creamy, luscious sauce that hugs every noodle. This dish is the ultimate way to celebrate humble ingredients and elevate them into a restaurant-worthy experience you can enjoy any night of the week.
Ingredients You’ll Need
While this Brown Butter Mushroom Pasta uses just a handful of ingredients, each one brings its own magic, contributing layers of flavor, aroma, and texture that make the final dish truly special. Choosing quality ingredients makes all the difference for such a simple recipe!
- Pasta: A long noodle like fettuccine or spaghetti works best, giving plenty of surface to soak up the sauce.
- Cultured Unsalted Butter: High-quality butter is essential since browning transforms it with a deep nutty flavor that sets the stage for the sauce.
- Creamy Button or Cremini Mushrooms: Sliced mushrooms bring earthy depth; use a mix if you’d like for more character.
- Garlic Cloves: Finely minced garlic infuses the brown butter with a savory, aromatic touch.
- Fresh Thyme: Just a bit adds woodsy brightness and pairs beautifully with both butter and mushrooms.
- Grated Parmesan Cheese: Salty, nutty cheese to finish the sauce and pull everything together.
- Kosher Salt and Black Pepper: These keep all the flavors balanced and vibrant.
- Reserved Pasta Water: The secret to a silky, emulsified sauce that truly clings to the pasta strands.
How to Make Brown Butter Mushroom Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, and cook your pasta until it’s just shy of al dente, following the package instructions. Reserve about a cup of pasta water before draining, as it’ll help bring your sauce together later. Set the cooked pasta aside and get ready for the stovetop action!
Step 2: Brown the Butter
Place a large skillet over medium heat and melt the unsalted butter. Continue cooking, swirling frequently, as the butter foams, then gradually turns golden and smells deliciously nutty. Watch closely so it doesn’t burn—those deep brown flecks are pure flavor!
Step 3: Sauté the Mushrooms and Garlic
Add the sliced mushrooms to the browned butter in a single layer and let them cook undisturbed until they’re deeply golden on one side, about five minutes. Stir in the garlic and fresh thyme, letting everything sizzle for another minute; this infuses the brown butter with aromatics and mouthwatering savoriness.
Step 4: Toss Everything Together
Add the drained pasta straight into the skillet, tossing with the mushrooms and butter. Pour in a splash of reserved pasta water to help loosen the sauce while allowing it to coat each noodle. Stir in grated Parmesan—watch as it melts and thickens the sauce breathtakingly.
Step 5: Season and Serve
Finish your Brown Butter Mushroom Pasta with a generous crack of black pepper and an extra sprinkle of Parmesan. Taste and add more salt if needed. Serve immediately, ideally in warm bowls, so every mouthful is perfectly creamy and hot.
How to Serve Brown Butter Mushroom Pasta
Garnishes
Pile each serving high and dust generously with more grated Parmesan. For a truly restaurant-worthy touch, scatter over a few extra thyme leaves, freshly ground black pepper, and maybe even a drizzle of high-quality olive oil right before serving. Love a bit of heat? A pinch of red pepper flakes never hurts.
Side Dishes
Brown Butter Mushroom Pasta is dreamy on its own, but if you want an all-out meal, serve it with a bright arugula salad tossed in lemon vinaigrette, or some garlicky roasted broccolini. Warm, crusty bread on the side is always a good call for sopping up the last of that buttery sauce.
Creative Ways to Present
Take your Brown Butter Mushroom Pasta up a notch by serving it in individual bowls topped with crispy fried sage leaves or sautéed wild mushrooms for variety. For a fun dinner party, try twirling the pasta into little nests and topping each with a poached egg for a gorgeously runny yolk to stir through.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let the pasta cool completely before transferring it to an airtight container. Brown Butter Mushroom Pasta keeps well in the fridge for up to three days, and the flavor deepens as it sits.
Freezing
While the dish is best enjoyed fresh, you can freeze cooled portions of Brown Butter Mushroom Pasta for up to one month. Thaw overnight in the refrigerator for the best texture—just note that creamy sauces may separate a little when frozen, but a good stir when reheating brings it back together.
Reheating
To reheat, add a splash of water or a pat of butter to a skillet over low heat, then gently warm the pasta, tossing until the sauce is glossy again. You can also microwave in short bursts, stirring frequently to prevent uneven heating, but stovetop is best for maintaining that silky texture.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini or button mushrooms are classic, Brown Butter Mushroom Pasta welcomes any mushroom you love—shiitakes, oyster, or even wild mushrooms each bring their own unique flavor and texture. Just be sure to slice them evenly so they cook at the same rate.
Is there a dairy-free way to make this recipe?
You can try swapping the butter for a vegan buttery spread and use nutritional yeast instead of Parmesan for a dairy-free version. The nutty flavor of browned butter is difficult to exactly replicate, but you’ll still get a rich, satisfying dish with careful substitutions.
Can I add protein to Brown Butter Mushroom Pasta?
Yes! Sliced grilled chicken, pan-seared shrimp, or even some crispy pancetta work beautifully. Simply prepare your protein separately and toss it in with the pasta and sauce for a heartier meal.
How do I keep the mushrooms from getting soggy?
The secret is not overcrowding your pan. Cook your mushrooms in a single layer and resist the urge to stir too often, allowing them to brown beautifully. Mushrooms release a lot of moisture at first, so give them space and patience.
What pasta shapes pair best with this dish?
Long, flat noodles like fettuccine, linguine, or tagliatelle work wonders in this recipe, catching the silky brown butter sauce perfectly. However, it’s also delicious with short shapes like rigatoni or penne, which scoop up those juicy mushrooms in every bite.
Final Thoughts
I can’t wait for you to experience how a handful of good ingredients and a few simple steps come together in this unforgettable Brown Butter Mushroom Pasta! Whether you’re impressing guests or treating yourself to a cozy night in, this dish is sure to become a new favorite that you’ll crave again and again.
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Brown Butter Mushroom Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the rich and nutty flavors of brown butter combined with earthy mushrooms in this savory Brown Butter Mushroom Pasta. This dish is a delightful twist on a classic pasta recipe, perfect for a cozy night in or a special dinner with loved ones.
Ingredients
Pasta:
- 8 oz pasta
- Water
- Salt
Brown Butter Sauce:
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp dried thyme
Mushrooms:
- 10 oz mixed mushrooms, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
To Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
- Lemon zest
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Brown Butter Sauce: In a large skillet, melt the butter over medium heat. Cook the butter, swirling the pan occasionally, until it turns a deep golden brown and gives off a nutty aroma, about 3-5 minutes. Add the garlic, red pepper flakes, and thyme. Cook for another minute until fragrant. Remove from heat.
- Sauté the Mushrooms: In a separate skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are golden brown and any liquid has evaporated, about 5-7 minutes.
- Combine Everything: Add the cooked pasta to the skillet with the brown butter sauce. Toss to coat the pasta evenly. Gently fold in the sautéed mushrooms.
- Serve: Divide the pasta among plates. Garnish with chopped parsley, grated Parmesan cheese, and lemon zest. Serve hot and enjoy!
Notes
- This dish is best served immediately to enjoy the flavors at their peak.
- Feel free to customize the mushrooms used based on your preferences – cremini, shiitake, or oyster mushrooms work well.
- Adjust the red pepper flakes to suit your spice tolerance.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 340mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
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