Pasta with mushrooms


Pasta with mushrooms
Your choice of pasta (spaghetti, penne or whatever) in a creamy sauce with mushrooms and shallots.
84,3154/5 for 39 ratings
Grade this recipe:

Last modified on: June 15th 2016

For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
19 min.18 min.37 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Pasta with mushrooms : Photo of step #1
Peel 250 g mushrooms, then cut into small pieces.

Stage 2 - 5 min.
Pasta with mushrooms : Photo of step #2
Peel 2 shallots and chop.

Stage 3 - 2 min.
Pasta with mushrooms : Photo of step #3
Pour 3 tablespoons olive oil into a large saucepan on high heat.

When hot, add the chopped shallot, salt and pepper and cook for 1 or 2 minutes without colouring.

Stage 4 - 5 min.
Pasta with mushrooms : Photo of step #4
Then add the mushrooms, mix well and sauter for a few minutes, but do not salt, otherwise the mushrooms will give off a lot of water.

Stage 5 - 5 min.
Pasta with mushrooms : Photo of step #5
Add 200 ml liquid cream, mix well, then turn down the heat and leave to reduce slightly,.

Stage 6 - 6 min.
Pasta with mushrooms : Photo of step #6
Meanwhile, cook the pasta in boiling salted water.

Stage 7 - 2 min.
Pasta with mushrooms : Photo of step #7
Drain thoroughly...

Stage 8 - 2 min.
Pasta with mushrooms : Photo of step #8
... before adding the creamy mushroom sauce.

Mix well, add a few chopped parsley leaves and turn off the heat.

Stage 9
Pasta with mushrooms : Photo of step #9
Serve without delay.

Remarks

For a more pronounced mushroom flavour, add half a packet of dried mushroom soup at the same time as the cream. If you do this, there is no need to leave the sauce to reduce as it will thicken rapidly.

If you use button mushrooms, do take care not to overcook them, as they tend to give off a lot of water at the least provocation (this is why we don't salt them before cooking).

Keeping:

Several days in the fridge, covered with plastic film. Can be reheated.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,065 Kcal or 8,646 Kj52 gr228 gr105 gr
103 %20 %22 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
244 Kcal or 1,022 Kj6 gr27 gr12 gr
12 %2 %3 %2 %
Per person
Energetic valueProteins CarbohydratesFats
516 Kcal or 2,160 Kj13 gr57 gr26 gr
26 %5 %5 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
PastaPasta: You can check-out other recipes which use it, like for example: Tagliatelle with cockles, Pasta with green asparagus, Tuna pasta, Pasta with mustard-cream sauce, How to cook pasta properly, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Tomato omelette, Rustic chicken and mushroom pie, Mushroom and artichoke omelette, Chicken and mushroom pie, Summer Salmon Blanquette, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Bisto-style canapés, Cauliflower and chickpea purée, French custard tart, Tatin apples with mascarpone cream, Strawberry, kiwi and mascarpone verrines, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Ciabatta, Crispy prawn rolls, Cajun pork with rice., Ratatouille, Mushroom Pancakes au Gratin, ... All

Other recipes you may also like

Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
260,298 714.6/5 for 46 ratings 2 hours 38 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
302,068 303.8/5 for 39 ratings 36 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
99,783 14.6/5 for 11 ratings 1 hour 27 min.
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
109,314 24.6/5 for 8 ratings 2 hours 34 min.
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
89,2394.8/5 for 20 ratings 33 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-04-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page