Creamy Brown Butter Mushroom Pasta (Print Version)
Silky pasta with browned butter and mushrooms delivers richness and comfort in every bite.
# Ingredients:
→ Pasta Base
01 -
12 oz pasta (spaghetti, fettuccine, or penne)
→ Sauce Components
02 -
4 tbsp unsalted butter
03 -
2 cups mixed mushrooms, sliced (cremini, shiitake, button)
04 -
2 garlic cloves, minced
05 -
Salt and black pepper, to taste
06 -
1/4 cup grated Parmesan cheese (optional)
07 -
1 tsp lemon juice (optional, for brightness)
08 -
1/4 cup chopped fresh parsley
# Directions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
02 -
Clean mushrooms with a damp paper towel and slice evenly.
03 -
In a large skillet over medium heat, melt the butter. Stir occasionally until it foams and turns golden brown with a nutty aroma. Remove from heat if it begins to darken too quickly.
04 -
Add mushrooms to the browned butter and stir to coat evenly. Cook 5–7 minutes until mushrooms release moisture and brown.
05 -
Add minced garlic, salt, and pepper. Cook 1–2 more minutes until mushrooms are tender and slightly caramelized.
06 -
Return drained pasta to the skillet and toss with the mushroom and butter mixture. Add reserved pasta water gradually if needed for desired sauce consistency.
07 -
Stir in chopped parsley and optional lemon juice. Sprinkle with Parmesan cheese if desired. Taste and adjust seasoning. Serve immediately while warm.
# Notes:
01 -
Reserve pasta water to adjust sauce consistency.
02 -
Lemon juice adds brightness to the dish but is optional.