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