Pin this Rain was pattering against my kitchen window last Tuesday when I realized I had nothing planned for dinner but a random collection of mushrooms in the fridge and some linguine tucked away in the pantry. Sometimes those desperate what can I throw together moments turn into the most satisfying meals. The earthy aroma of sautéing mushrooms filled my entire apartment, making what started as a rushed evening feel unexpectedly cozy and intentional.
My friend Sarah came over unexpectedly that night and we ended up eating straight from the skillet, standing at the counter, talking for hours. She kept asking what I put in the sauce, convinced there was some secret ingredient, but it was really just letting the mushrooms get properly golden and taking the time to bloom the garlic in that butter. Some recipes are just about respecting the ingredients and not overcomplicating things.
Ingredients
- 400 g linguine: The flat shape holds onto the creamy sauce beautifully and feels substantial enough to stand up to the mushrooms
- 400 g mixed mushrooms: I love using a combination of cremini for depth and shiitake for their meaty texture, but button mushrooms work perfectly fine too
- 2 tbsp butter and 1 tbsp olive oil: The butter adds richness while the oil prevents the butter from burning and helps the mushrooms brown properly
- 2 cloves garlic and 1 shallot: This aromatic base builds layers of flavor without overpowering the delicate mushroom taste
- 200 ml heavy cream: Creates that luxurious velvety texture that coats every strand of pasta
- 60 ml vegetable broth: Helps deglaze the pan and adds subtle depth without overpowering the cream
- 60 g grated Parmesan: Essential for that salty umami punch that ties everything together
- Fresh parsley, salt, and black pepper: Bright notes that cut through the richness and wake up the whole dish
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook the linguine until al dente, remembering to reserve that precious half cup of pasta water before draining
- Sauté the mushrooms until golden:
- Heat the butter and olive oil in a large skillet over medium-high heat, add the sliced mushrooms, and let them cook undisturbed for 6 to 8 minutes until they develop a beautiful golden brown color and release their liquid
- Add the aromatics:
- Stir in the minced shallot and garlic, cooking for just 1 to 2 minutes until fragrant and softened, being careful not to burn the garlic
- Build the sauce base:
- Pour in the vegetable broth and scrape up any brown bits from the bottom of the pan, then reduce the heat to medium-low and stir in the heavy cream
- Bring it all together:
- Add the Parmesan, pepper, and a pinch of salt, letting the sauce simmer gently for 2 to 3 minutes until slightly thickened
- Combine and serve:
- Toss the drained linguine directly into the sauce, adding splashes of the reserved pasta water until you achieve that perfect silky consistency, then finish with chopped parsley and adjust the seasoning
Pin this Last month I made this for my sister who swears she hates mushrooms, and she ended up going back for seconds. Something about how they get caramelized and nutty in that butter completely changes their character. Now she texts me every time she recreates it, usually adding her own twists, which is exactly how cooking should be.
Making It Your Own
Ive experimented with adding a splash of white wine during the deglazing step when I want something a bit more sophisticated. The acidity cuts through the cream beautifully and adds another layer of complexity. Sometimes I will toss in a handful of baby spinach right at the end, just until it wilts, for a pop of color and some extra nutrients.
Choosing Your Mushrooms
While cremini mushrooms are my go-to for their reliable flavor and availability, shiitakes add this incredible chewy texture that makes the dish feel more substantial. I have also used oyster mushrooms when I find them at the farmers market, and they almost taste like scallops when seared properly. Whatever you choose, just make sure to slice them evenly so they cook at the same rate.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness perfectly. I usually set the table with a simple green salad dressed with lemon vinaigrette to balance the creamy pasta. A crusty piece of garlic bread never hurts either, for soaking up any remaining sauce.
- Keep the pasta water until the very end in case you need to loosen the sauce
- Grate your own Parmesan fresh for the best melting and flavor
- Season each component as you go rather than just at the end
Pin this There is something deeply comforting about a bowl of pasta that manages to feel both indulgent and nourishing at the same time. I hope this recipe finds its way into your regular rotation like it has in mine.
Recipe FAQs
- → What type of mushrooms work best?
Mixed mushrooms like cremini, shiitake, and button create excellent depth. Cremini provide earthiness, shiitake add umami richness, while button mushrooms offer a mild, familiar flavor that balances the mix.
- → Can I make this dish lighter?
Yes! Substitute half-and-half for the heavy cream to reduce richness while maintaining creaminess. You can also increase the vegetable broth slightly and decrease the cream for a lighter sauce that still coats the pasta beautifully.
- → Why reserve pasta water?
The starchy pasta water helps emulsify the cream sauce, creating a silky texture that clings to the linguine. It also thins the sauce slightly if it becomes too thick while ensuring perfect coating consistency.
- → How do I prevent the cream sauce from separating?
Keep the heat at medium-low or low once you add the cream. High heat can cause dairy to separate. Simmer gently rather than boil, and stir continuously to maintain a smooth, velvety texture.
- → What can I add for extra protein?
While this vegetarian dish provides protein from Parmesan and pasta, you can add pan-seared chicken strips, grilled shrimp, or even white beans to boost protein content without disrupting the creamy mushroom flavors.
- → Can I prepare this ahead?
The mushroom sauce can be made 1-2 days ahead and stored in the refrigerator. Reheat gently with a splash of cream or pasta water before tossing with freshly cooked linguine for best results.