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Brown Butter Mushroom Pasta

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Brown Butter Mushroom Pasta is an elegant and comforting dish that combines earthy mushrooms with the nutty richness of brown butter, creating a savory experience that’s full of depth and flavor. The combination of perfectly sautéed mushrooms and silky pasta coated in brown butter creates a dish that feels luxurious yet is surprisingly simple to make. This pasta recipe is ideal for cozy dinners, weeknight meals, or special occasions when you want to impress without a lot of effort.

Ingredients

Scale

Gather these ingredients to make your Brown Butter Mushroom Pasta:

  • 12 oz pasta (such as fettuccine, pappardelle, or spaghetti)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 oz mushrooms, sliced (such as cremini, button, or shiitake)
  • 2 cloves garlic, minced
  • ½ cup vegetable broth or white wine
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Lemon zest (optional, for a fresh twist)

Instructions

Cook the Pasta:

  1. Boil 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 cup of pasta water, and set aside.

Make the Brown Butter Sauce:

  1. Brown the Butter: In a large skillet, melt the butter over medium heat. Once melted, continue cooking for 2-3 minutes until the butter begins to foam and turn golden brown. Watch carefully to prevent it from burning. You should smell a nutty aroma when it’s ready.
  2. Sauté the Mushrooms: Add the olive oil to the skillet and swirl to combine with the brown butter. Add the sliced mushrooms and sauté for 5-7 minutes, until they release their moisture and become tender and golden brown.
  3. Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.

Prepare the Sauce:

  1. Deglaze the Pan: Pour in the vegetable broth or white wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it simmer for 1-2 minutes to reduce slightly.
  2. Add Cream: Lower the heat to medium-low and add the heavy cream to the skillet, stirring to combine. Let it cook for another 2-3 minutes until the sauce thickens slightly.

Combine the Pasta and Sauce:

  1. Toss the Pasta: Add the cooked pasta to the skillet, tossing gently to coat in the brown butter sauce. Add a bit of the reserved pasta water, if needed, to thin out the sauce and help it adhere to the pasta.
  2. Finish with Cheese and Seasonings: Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. If desired, add a sprinkle of lemon zest for a fresh, citrusy lift.

Serve:

  1. Garnish and Serve: Divide the pasta among serving plates and garnish with freshly chopped parsley and additional Parmesan cheese, if desired. Serve immediately while hot.

Nutrition

Find it online: https://succulentrecipes.com/brown-butter-mushroom-pasta/