Step into a world of culinary delight with our Creamy Mushroom Pasta. This elegant dish boasts a velvety sauce featuring cremini mushrooms, garlic, and a touch of white wine, all harmoniously blended with Italian seasoning and a hint of lemon. The result is a decadent, restaurant-quality pasta that promises to elevate your dining experience to new heights.
This Creamy Mushroom Pasta has woven its way into the heart of our family gatherings. The first time I served it, the rich aroma of mushrooms and garlic wafted through the kitchen, drawing everyone to the table with eager anticipation. It quickly became a go-to recipe for cozy dinners and celebratory occasions, transforming ordinary meals into extraordinary experiences. The delicate balance of flavors, from the earthy mushrooms to the subtle hint of Dijon mustard, ensures that every bite is a symphony of taste and texture.
Why This Creamy Mushroom Pasta Deserves the Spotlight:
Unraveling Culinary Elegance: Creamy Mushroom Pasta Extravaganza
- Mushroom Magic: Savor the rich, earthy goodness of thinly sliced cremini mushrooms, enhancing the pasta with a depth of flavor that’s truly irresistible.
- Wine-infused Sophistication: The addition of dry white wine elevates the sauce, adding a layer of complexity that will leave your taste buds craving more.
- Creamy Dreaminess: Indulge in a luxuriously creamy texture, achieved with a blend of heavy cream, flour, and Dijon mustard, creating a sauce that clings to every strand of pasta.
- Quick and Flavorful: In under 30 minutes, you can whip up a gourmet-worthy dish that exudes sophistication without the need for extensive prep time.
- Versatile Pairing: Whether for a cozy dinner or a dinner party, this Creamy Mushroom Pasta effortlessly transitions from everyday comfort to special occasion elegance.
Ingredients:
- 8 ounces uncooked pasta (fettuccine or linguine recommended)
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced thin
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1/4 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Fresh parsley, chopped, to taste
- Freshly grated Parmesan cheese to taste (optional)
Directions:
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, in a skillet over medium-high heat, add butter and oil. Sauté mushrooms and garlic for about 5 minutes until mushrooms release their water and it evaporates.
- Remove mushrooms from the pan and set aside.
- Add wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it forms a smooth paste.
- Stir in the cream and let it simmer for a couple of minutes.
- Add the mushrooms back to the pan. Reduce heat and cook until the sauce thickens. Season with salt and pepper.
- Drain the pasta and toss it with the sauce, adding parsley and Parmesan if desired.
Notes:
- Wine Substitution: If you prefer a non-alcoholic version, substitute chicken or vegetable broth for the white wine.
- Customize Your Creaminess: Adjust the cream quantity based on your preference for a richer or lighter sauce.
- Make It Your Own: Experiment with different mushroom varieties or add a pinch of red pepper flakes for a subtle kick.
