Description
Brown Butter Mushroom Pasta: Rich, nutty flavors of brown butter enhance this comforting pasta dish with savory mushrooms. Quick, crowd-pleasing recipe.
Ingredients
Scale
- 12 oz (340g) pasta (fettuccine, linguine, or spaghetti work best)
- 6 tablespoons (85g) unsalted butter
- 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1/4 cup (25g) grated Parmesan, plus more for serving
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Pasta Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente according to package instructions, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water—this is crucial for creating a silky sauce later. Drain pasta but don’t rinse it; the starch helps the sauce adhere better.
- Step 2: Brown the Butter While the pasta cooks, place butter in a large, heavy-bottomed skillet over medium heat. Allow it to melt completely, then continue cooking. The butter will foam, then the foam will subside, and finally, golden-brown specks will begin to form at the bottom of the pan. Swirl occasionally to ensure even browning. When the butter smells nutty and has turned amber (about 4-5 minutes), it’s perfectly browned and ready for the next step.
- Step 3: Cook the Mushrooms Immediately add mushrooms to the browned butter. Spread them in a single layer and let them cook undisturbed for 3-4 minutes until the bottoms develop a golden crust. Stir and continue cooking until mushrooms are deeply browned and have reduced in volume, about 5-6 minutes total. They’ll release moisture initially but will eventually reabsorb it, concentrating their flavor.
- Step 4: Add Aromatics Add minced garlic and thyme to the mushrooms, stirring constantly for 30-60 seconds until fragrant. Be careful not to let the garlic burn. Season with salt and freshly ground black pepper.
- Step 5: Create the Sauce Add the cooked pasta directly to the mushroom mixture along with 1/4 cup of the reserved pasta water. Toss continuously while adding the Parmesan cheese and lemon juice. Continue tossing and add more pasta water as needed to create a glossy sauce that coats each strand of pasta. The starch in the water combines with the brown butter to create a luscious emulsion.
- Step 6: Finish and Serve Remove from heat and adjust seasoning if needed. Divide Brown Butter Mushroom Pasta among warmed plates, garnish with fresh parsley and additional Parmesan cheese. Serve immediately while the pasta is hot and the sauce is at its silky best.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 420 per serving
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg