This delectable mushroom pasta boasts a delightful juiciness, far from being dry or bland, despite its lack of a tomato or cream sauce, such as the Creamy Mushroom Pasta. Infused with a rich buttery and garlicky essence, it embodies the art of culinary magic with just six simple ingredients. What’s more, I’ll share a nifty trick for achieving exceptionally buttery mushrooms while using minimal butter!
Mushroom Pasta
When sautéing mushrooms, many have observed how quickly the mushrooms in direct contact with the skillet absorb the oil, leaving the upper layer parched.
I once believed that a generous amount of butter or olive oil was the only way to perfectly sauté mushrooms. As they cook, mushrooms release water which contributes moisture. However, the initial layer that makes first contact with the skillet monopolizes the butter, depriving nearly 80% of the other mushrooms of that buttery richness.
To ensure every mushroom gets its fair share of buttery flavor, I’ve devised a strategy. Start by melting a lesser quantity of butter in the skillet and add a touch of olive oil. This not only prevents the butter from burning but also helps in browning the mushrooms quicker. Once the mushrooms are nicely golden and have released their water (meaning they’re less likely to soak up all the butter), introduce a small amount of butter.
The result? A pan full of mushrooms that are both visually appealing and incredibly buttery, far more than if you had melted all the butter right at the start. Makes sense, right?
What you need for mushroom pasta
The essentials for this mushroom pasta are quite simple. You have the flexibility to choose your preferred type of pasta, whether it’s long strands or short varieties like orecchiette, penne, ziti, or macaroni. Additionally, remember that the Parmesan isn’t just a garnish; I like to incorporate it into the pasta before serving as a clever trick to enhance its flavor further!
How to make mushroom spaghetti
Here’s the method for preparing this mushroom pasta:
There are two crucial steps to keep in mind:
- Delayed Butter Addition: Reserve a portion of the butter to add AFTER the mushrooms have achieved that enticing golden color. This technique results in remarkably buttery mushrooms using less butter.
- Pasta Cooking Water: Incorporate some of the pasta cooking water when tossing the spaghetti and mushrooms. The starch present in the water will blend with the butter in the mushrooms, creating a glossy, translucent “sauce” that clings to the pasta strands. This is a classic Italian cooking method employed for all types of pasta dishes.
By following this pivotal step of tossing the pasta with a bit of pasta cooking water, you’ll give the impression of having crafted a mushroom pasta sauce. It appears so juicy and “saucy”! I emphasize the juiciness because it’s challenging to capture in photos, and I want to convey that this pasta is anything but dry and dull. In reality, it’s quite the opposite!
If you desire to incorporate some extra greens into your meal, consider pairing it with a classic and quick Rocket/Arugula Salad dressed with Balsamic vinaigrette. Alternatively, you could opt for a juicy tomato salad, a crisp cucumber salad, or peruse my Vegetable Sides for a side dish using the vegetables you have on hand!
