Delight in the rich and nutty flavor of Brown Butter Mushroom Pasta, a simple yet elegant dish perfect for weeknight dinners or a cozy date night. The caramelized butter, tender mushrooms, and fresh herbs create a harmonious balance of flavors that pairs beautifully with the spaghetti. This quick and satisfying meal is a celebration of comfort food with a touch of sophistication.
Ingredients
- Pasta and Breadcrumbs:
- 8 ounces spaghetti
- 1 tablespoon extra-virgin olive oil
- ½ cup fresh French-style breadcrumbs
- Kosher salt and freshly cracked black pepper, adjusted to your preference.
- Mushroom and Sauce:
- 8 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 4 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Toast the Breadcrumbs : Heat the olive oil in a small skillet over medium heat.Add the breadcrumbs and stir frequently until golden and crisp, about 3-5 minutes. Season with a pinch of salt and black pepper. Remove from heat and set aside.
- Brown the Butter : In a large skillet, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and begins to turn golden brown, about 4-5 minutes.Reduce the heat to medium-low, add the minced garlic, and sauté for 1 minute until fragrant.
- Cook the Mushrooms : Add the sliced cremini mushrooms and thyme sprigs to the skillet with the browned butter.Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. Season with salt and pepper to taste.
- Combine Pasta and Sauce : Discard the thyme sprigs and add the cooked pasta to the skillet. Toss to coat the spaghetti in the mushroom and brown butter mixture.Gradually add reserved pasta water, a tablespoon at a time, to loosen the sauce if needed.
- Garnish and Serve : Stir in the chopped parsley and adjust seasoning with more salt and pepper if desired.Serve the pasta topped with the toasted breadcrumbs for a delightful crunch.
Conclusion
This Brown Butter Mushroom Pasta is a rich, savory dish that showcases the earthy flavors of mushrooms and the nuttiness of browned butter. With its crispy breadcrumbs and fresh herbs, it’s a dish that’s easy to prepare yet packed with depth and texture. Serve it as a standalone meal or alongside a fresh green salad for a well-rounded dinner.
Brown Butter Mushroom Pasta
A creamy and flavorful spaghetti dish featuringbrowned butter, sautéed mushrooms, fresh herbs, and crispy breadcrumbs for atextural contrast.
Pasta and Breadcrumbs:
- 8 ounces spaghetti
- 1 tablespoon extra-virgin olive oil
- ½ cup fresh French-style breadcrumbs
- Kosher salt and freshly cracked black pepper (adjusted to your preference.)
Mushroom and Sauce:
- 8 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 8 ounces cremini mushrooms (thinly sliced)
- 4 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley leaves
- Cook the Pasta : Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Toast the Breadcrumbs : Heat the olive oil in a small skillet over medium heat. Add the breadcrumbs and stir frequently until golden and crisp, about 3-5 minutes. Season with a pinch of salt and black pepper. Remove from heat and set aside.
- Brown the Butter : In a large skillet, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and begins to turn golden brown, about 4-5 minutes. Reduce the heat to medium-low, add the minced garlic, and sauté for 1 minute until fragrant.
- Cook the Mushrooms : Add the sliced cremini mushrooms and thyme sprigs to the skillet with the browned butter. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. Season with salt and pepper to taste.
- Combine Pasta and Sauce : Discard the thyme sprigs and add the cooked pasta to the skillet. Toss to coat the spaghetti in the mushroom and brown butter mixture. Gradually add reserved pasta water, a tablespoon at a time, to loosen the sauce if needed.
- Garnish and Serve : Stir in the chopped parsley and adjust seasoning with more salt and pepper if desired. Serve the pasta topped with the toasted breadcrumbs for a delightful crunch.