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Garlic Mushroom Pasta Recipe

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This Garlic Mushroom Pasta recipe combines chestnut and oyster mushrooms with dried porcini, garlic, and fresh herbs to create a rich, creamy, and savory pasta dish perfect for a comforting vegetarian meal. Cooked gently in butter and finished with double cream and mushroom ketchup, this pasta offers deep, earthy flavors and a silky texture that's sure to satisfy mushroom lovers.

Ingredients

Mushrooms

  • 350 g Chestnut Mushrooms (3½ Cups)
  • 150 g Oyster Mushrooms (2 Cups)
  • 10 g Dried Porcini Mushrooms

Liquids & Dairy

  • 75 ml Boiling Water (⅓ Cup)
  • 35 g Butter (2 Tbsp)
  • 75 ml Double Cream (⅓ Cup)

Herbs & Seasonings

  • 6 Garlic Cloves
  • 1 Sprig Fresh Thyme
  • ¼ Tsp Salt (plus extra to boil the pasta)
  • ¼ Tsp Black Pepper
  • 2 Tbsp Mushroom Ketchup

Pasta & Garnish

  • 200 g Dried Pasta (7oz)
  • 1 Handful Fresh Parsley

Instructions

  1. Pulse Chestnut Mushrooms: Add the chestnut mushrooms to a food processor and pulse them briefly to create a coarse crumb texture, setting the base for the sauce.
  2. Prepare Garlic Cloves: Bash two garlic cloves with the side of a knife to loosen the skin, then peel them carefully.
  3. Sauté Butter and Garlic: Heat a 28cm (11") frying pan over medium-high heat. Add butter and the peeled garlic cloves, allowing the butter to foam and melt completely to infuse the garlic flavor.
  4. Cook Pulsed Mushrooms: Add the pulsed chestnut mushrooms to the pan and cook for 15-20 minutes, stirring every 3-4 minutes until softened and concentrated in flavor.
  5. Soak Porcini Mushrooms: Place dried porcini mushrooms in a small bowl and pour 75 ml (⅓ cup) boiling water over them. Let steep for 10 minutes to rehydrate and release flavors.
  6. Slice Oyster Mushrooms: Cut oyster mushrooms into thin strips about 2-3 mm (⅛") thick for even cooking and texture contrast.
  7. Make Garlic Paste: Peel the remaining garlic cloves and mash them thoroughly to form a smooth paste, adding intense garlic flavor to the sauce.
  8. Dice Soaked Porcini: After soaking, finely dice the rehydrated porcini mushrooms, making sure to reserve the soaking liquid for later use.
  9. Prepare Herbs: Strip fresh thyme leaves from the sprig and finely chop the parsley, dividing parsley into most for the sauce and some for garnish.
  10. Cook Pasta: Once the mushroom mixture is partially cooked, cook the pasta in well-salted boiling water in a 20cm (8") saucepan according to package instructions until al dente.
  11. Discard Whole Garlic: Remove and discard the whole garlic cloves that were cooked in butter earlier, as their flavor has infused the butter.
  12. Add Mushrooms and Seasoning: Add the soaked porcini mushrooms, mashed garlic paste, sliced oyster mushrooms, salt, and pepper to the chestnut mushroom mixture. Cook for 5 more minutes to combine flavors.
  13. Add Herbs and Liquids: Stir in most of the chopped parsley, thyme leaves, reserved porcini soaking liquid, and mushroom ketchup. Let it cook gently while pasta finishes cooking to meld the flavors.
  14. Drain Pasta: Drain the cooked pasta, reserving about 75 ml (⅓ cup) of pasta cooking water to adjust sauce consistency.
  15. Finish Sauce: Add double cream to the mushroom mixture and stir well. Then add the drained pasta and toss to combine, adding reserved pasta water as needed to create a silky and smooth sauce coating the pasta.
  16. Serve: Plate the pasta and garnish with the remaining fresh parsley for a fresh, vibrant finish.

Notes

  • Use fresh mushrooms when possible for best flavor and texture, but dried porcini add a wonderful depth.
  • Keep the garlic cloves whole in the butter to infuse the flavor without overpowering the dish.
  • Reserve pasta water to adjust sauce consistency; it helps emulsify and bind the sauce.
  • Adjust seasoning to taste, especially salt, after adding cream.
  • This dish pairs well with a light green salad or crusty bread for a full meal.

Find it online: https://miracooking.com/garlic-mushroom-pasta-recipe/