why make this recipe
Brown Butter Mushroom Pasta is a simple and delicious dish that offers a rich flavor with minimal effort. The nutty taste of brown butter combined with the earthy flavor of cremini mushrooms creates a delightful meal. This recipe is perfect for a quick weeknight dinner or a cozy gathering with friends. Plus, it uses common ingredients, making it easy to whip up whenever cravings hit.
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:
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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.
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Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring often, until golden and crisp, about 3 to 5 minutes. Season with kosher salt and black pepper to taste. Transfer toasted breadcrumbs to a bowl and set aside.
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Melt 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.
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Add minced garlic to the browned butter and cook for 1 minute, stirring until fragrant.
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Stir in sliced cremini mushrooms and fresh thyme sprigs. Increase heat to medium and cook, stirring occasionally, until mushrooms are browned and tender, about 3 to 5 minutes. Season with salt and pepper. Remove thyme sprigs and discard.
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Add the drained spaghetti to the skillet with the mushroom-butter mixture. Toss thoroughly to coat the pasta evenly.
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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 warm on individual plates. You can sprinkle extra parsley on top for color and a burst of fresh flavor. This dish pairs nicely with a simple green salad or some crusty bread for sopping up any leftover sauce.
how to store Brown Butter Mushroom Pasta
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When you’re ready to eat, reheat the pasta in a skillet over low heat, adding a splash of water to help loosen it up.
tips to make Brown Butter Mushroom Pasta
- Make sure to watch the butter closely while it browns to prevent it from burning.
- Feel free to add other ingredients like spinach or Parmesan cheese for extra flavor.
- Adjust the seasoning to your taste; sometimes a little more salt or pepper makes a big difference.
variation
You can swap cremini mushrooms for other types like shiitake or even mix in different vegetables like peas or asparagus to change up the dish.
FAQs
Q: Can I use gluten-free pasta for this recipe?
A: Yes, gluten-free pasta works well in this recipe. Just follow the cooking instructions on the package.
Q: How can I make this dish vegan?
A: To make it vegan, substitute unsalted butter with vegan butter and omit the Parmesan cheese.
Q: Can I prepare this dish in advance?
A: While it’s best enjoyed fresh, you can prepare the mushroom-butter mixture ahead of time and just toss it with the pasta before serving.
Brown Butter Mushroom Pasta
A simple and delicious dish featuring the rich flavors of brown butter and cremini mushrooms, perfect for a quick weeknight dinner.
- Total Time: 35
- Yield: 4 servings 1x
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 olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring often, until golden and crisp, about 3 to 5 minutes. Season with kosher salt and black pepper to taste. Transfer toasted breadcrumbs to a bowl and set aside.
- Melt 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 minced garlic to the browned butter and cook for 1 minute, stirring until fragrant.
- Stir in sliced cremini mushrooms and fresh thyme sprigs. Increase heat to medium and cook, stirring occasionally, until mushrooms are browned and tender, about 3 to 5 minutes. Season with salt and pepper. Remove thyme sprigs and discard.
- Add the drained spaghetti to the skillet with the mushroom-butter mixture. Toss thoroughly to coat the pasta evenly.
- Divide the pasta among serving plates. Top with toasted breadcrumbs and garnish with chopped parsley. Serve immediately.
Notes
Watch the butter closely while browning to prevent burning. Feel free to add spinach or Parmesan cheese for extra flavor. Adjust seasoning as needed.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg