Creamy mushroom pasta

Tips: Cook an excellent creamy mushroom pasta

Learn to take your creamy mushroom pasta to greater heights with these tips.

Clean the mushrooms

To clean mushrooms, lightly wipe them with a damp cloth or kitchen towel to remove dirt. Cut off any discoloured or soggy parts of the stems. If you need to rinse the mushrooms, do it quickly under cold water to stop them from soaking up too much water and becoming soggy. Avoid using warm or hot water, which softens the mushrooms too much.

Slice mushrooms evenly

Slice the mushrooms uniformly to ensure they cook evenly. This will give you a consistent texture and prevent some pieces from being overcooked while others are undercooked.

Storing leftovers

If you have leftovers, store the combined pasta and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to help the sauce restore its creamy consistency.

Reheat leftovers carefully

When reheating the pasta and sauce, do so gently to avoid overcooking the pasta and breaking down the sauce. Use a microwave-safe dish or a saucepan over low heat. Stir occasionally and add a bit of milk, cream, or water to help revive the creamy texture.

Make a creamy mushroom pasta

Our creamy mushroom pasta takes a bit of Italian tradition and pairs it with earthy mushrooms and a creamy sauce. The combination may be simple — but it is a classic. The long, flat fettuccine pasta is known for its ability to hold onto the creamy sauce. Every bite is loaded with great taste and texture, so cook up a quick portion and share it with friends and family.

For other enjoyable pasta dishes made with fettuccine, try our recipe for creamy steak fettuccine, spicy prawn fettuccine, or classic fettuccine Alfredo.

Butter-fried mushroom with deep umami flavours

When sautéed in butter, the mushrooms release their natural moisture and begin to caramelise, developing a golden-brown exterior and a rich, umami flavour. This brings a deep, savoury quality to the dish. The mushrooms are joined by garlic and rosemary, both of which infuse the mixture with aromatic notes. These robust, savoury, and delicious flavours are beautifully complemented by the creaminess of the sauce.

Smooth cream sauce

The smooth cream sauce is, quite literally, the component that binds the dish together. Made with cooking cream and fresh lemon juice, it is full of deep, indulgent flavours but with a slightly acidic touch. The freshly squeezed lemon juice cuts through the richness, adding an excellent balance to the sauce. The velvety-smooth and creamy sauce clings to the fettuccine and coats the mushrooms perfectly.

Make the dish your own

Experiment with the ingredients and make the dish your own. Mushrooms come in all shapes and sizes, so find the type of mushroom you prefer. Choose between maitakes, oysters, shiitakes, crimini, or portobello mushrooms. Maitake and portobello will add a meaty and tender texture with rich, earthy, and umami flavours. Crimini and oyster mushrooms have a milder taste, while shiitake mushrooms have rich, slightly smoky notes and a chewy quality. You can even mix two or three different types to keep things interesting with various textures.