Why Make This Recipe
Brown Butter Mushroom Pasta is a delightful dish that brings comfort and flavor in every bite. The rich nuttiness of brown butter pairs beautifully with the earthy flavor of cremini mushrooms, creating a satisfying meal that is easy to prepare. This recipe is perfect for a weeknight dinner or a quick meal to impress guests. It’s simple yet delicious, making it an ideal choice for both novice and experienced cooks.
How to Make Brown Butter Mushroom Pasta
Ingredients
- 225 g dried spaghetti
- 1 tablespoon extra-virgin olive oil
- 30 g fresh French-style breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 113 g unsalted butter
- 3 cloves garlic, minced
- 225 g cremini mushrooms, thinly sliced
- 4 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley leaves
Directions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain thoroughly and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, about 3 to 5 minutes. Season with kosher salt and black pepper to taste. Transfer the toasted breadcrumbs to a bowl and set aside.
- Melt the butter in the same skillet over low heat, adding one tablespoon at a time. Cook, swirling occasionally, until the butter foams and develops a nutty aroma and golden-brown color, about 3 to 4 minutes.
- Add the minced garlic to the browned butter and cook for 1 minute, stirring until fragrant.
- Stir in the sliced cremini mushrooms and fresh thyme sprigs. Increase the heat to medium and cook, stirring occasionally, until the mushrooms are browned and tender, about 3 to 5 minutes. Season with salt and pepper. Remove the thyme sprigs and discard them.
- Add the drained spaghetti to the skillet with the mushroom-butter mixture. Toss thoroughly to evenly coat the pasta.
- Divide the pasta among serving plates. Top with toasted breadcrumbs and garnish with chopped parsley. Serve immediately.
How to Serve Brown Butter Mushroom Pasta
Serve Brown Butter Mushroom Pasta hot, straight from the skillet. It is great on its own, but you can also pair it with a simple green salad or some garlic bread for a complete meal. A sprinkle of freshly grated Parmesan cheese can enhance the flavors even more!
How to Store Brown Butter Mushroom Pasta
To store leftovers, put the pasta in an airtight container and keep it in the refrigerator for up to 3 days. When you are ready to eat, reheat in a pan over low heat, adding a splash of water or olive oil to help rehydrate the pasta.
Tips to Make Brown Butter Mushroom Pasta
- Make sure to keep an eye on the butter as it melts to avoid burning. Stirring helps it cook evenly.
- Feel free to use other types of pasta if you don’t have spaghetti on hand.
- For a bit of heat, consider adding a pinch of red pepper flakes when cooking the mushrooms.
Variation
To change things up, you can add other vegetables like spinach or peas to the pasta. For added protein, consider tossing in some cooked chicken or shrimp.
FAQs
Q: Can I use other types of mushrooms?
A: Yes! You can substitute cremini mushrooms with button mushrooms or shiitake mushrooms depending on what you have available.
Q: Is it possible to make this dish vegan?
A: Yes, you can replace the unsalted butter with a plant-based alternative and use vegan breadcrumbs.
Q: Can I prepare the mushrooms ahead of time?
A: Yes, you can sauté the mushrooms beforehand and store them in the fridge. When you’re ready to make the pasta, just heat them up and proceed with the recipe.
Brown Butter Mushroom Pasta
- Total Time: 35
- Yield: 4 servings
- Diet: Vegetarian
Description
Brown Butter Mushroom Pasta is a delightful dish that combines the rich nuttiness of brown butter with the earthy flavor of cremini mushrooms, making it a comforting and satisfying meal.
Ingredients
- 225 g dried spaghetti
- 1 tablespoon extra-virgin olive oil
- 30 g fresh French-style breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 113 g unsalted butter
- 3 cloves garlic, minced
- 225 g cremini mushrooms, thinly sliced
- 4 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain thoroughly and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, about 3 to 5 minutes. Season with kosher salt and black pepper to taste. Transfer the toasted breadcrumbs to a bowl and set aside.
- Melt the butter in the same skillet over low heat, adding one tablespoon at a time. Cook, swirling occasionally, until the butter foams and develops a nutty aroma and golden-brown color, about 3 to 4 minutes.
- Add the minced garlic to the browned butter and cook for 1 minute, stirring until fragrant.
- Stir in the sliced cremini mushrooms and fresh thyme sprigs. Increase the heat to medium and cook, stirring occasionally, until the mushrooms are browned and tender, about 3 to 5 minutes. Season with salt and pepper. Remove the thyme sprigs and discard them.
- Add the drained spaghetti to the skillet with the mushroom-butter mixture. Toss thoroughly to evenly coat the pasta.
- Divide the pasta among serving plates. Top with toasted breadcrumbs and garnish with chopped parsley. Serve immediately.
Notes
For added flavor, serve with freshly grated Parmesan cheese. You can also mix in other vegetables or proteins for variations.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian