Mushroom Pasta Recipe

Despite not being prepared with a tomato or cream sauce, this mushroom pasta remains succulent and not at all dried or tasteless, much like the Creamy Mushroom Pasta.

It is piquant and buttery, and it is the epitome of six-ingredient alchemy.

Mushroom Pasta 

It is common knowledge that the bottom layer of mushrooms absorbs the oil as soon as they touch the skillet, leaving the upper layer of mushrooms desiccated.

Consequently, I used to believe that sautéing mushrooms in copious amounts of butter or olive oil was the most effective method. Mushrooms begin to release water while being sautéed, thereby producing moisture.

However, still! That first layer of mushrooms, which was fortuitously the first to land on the skillet, absorbed all the butter, leaving 80% of the mushrooms without butter.

To mitigate the excessive butteriness of the mushrooms, I propose reducing the quantity of liquefied butter in the skillet and adding a small amount of olive oil (which allows the butter to be heated more effectively without frying, thereby accelerating the browning process of the mushrooms).

Add a small knob of butter AFTER the mushrooms have turned golden (i.e., the water has been leached and they are no longer butter-sponges).

Boom! A large skillet of mushrooms that appear and taste considerably more buttery than if the entire stick of butter had been melted in advance. See??


Choose Pasta

  • 200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)
  • 160g/6 oz long pasta – spaghetti, fettucine (Note 1)

Garlic Butter Mushrooms For Pasta

  • 400g / 14 oz mushrooms , sliced 1/2 cm / 1/5″ thick (Note 2)
  • 50g / 3 tbsp unsalted butter , separated
  • 1 tbsp olive oil
  • 2 garlic cloves , finely minced
  • 1/2 tsp each salt and pepper
  • 1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)

To Serve

  • Parsley , finely chopped
  • Parmesan cheese , grated



In a large saucepan, bring salted water to a simmer. Preheat the kettle while the pasta is being cooked alongside the mushrooms.

Cook pasta for one minute less than the time specified on the package. After reserving one mug of cooking liquid, rinse the pasta.


  • Melt half of the butter and the entire amount of oil in a large skillet over heat.
  • Cook the mushrooms for about 5 minutes, or until the water has evaporated and the mushrooms’ margins begin to turn golden.
  • Approximately halfway through the cooking process, season with salt and pepper.
  • Cook the garlic and remaining butter with the mushrooms for two minutes, or until golden brown.
  • Partially reserve 3/4 cup of pasta water and combine pasta with parmesan. Water should be reduced and thickened into a rich marinade that coats the pasta through gentle tossing. Pasta water should be added if the pasta becomes dry.
  • Adjust with additional pepper and salt, if necessary.
  • Serving immediately, remove from heat and garnish with freshly chopped parsley and parmesan cheese.