Brown Butter Mushroom Pasta

Short description

Brown Butter Mushroom Pasta is a rich and savory dish featuring tender spaghetti tossed in a silky brown butter sauce, loaded with garlicky sautéed mushrooms, and topped with crispy toasted breadcrumbs. Perfect for a cozy, flavorful meal, this comforting pasta is ready in under 30 minutes.

Why You’ll Love This Recipe

This pasta delivers an indulgent flavor experience with minimal ingredients and effort. The brown butter adds a deep, nutty richness, while the garlic and thyme-infused mushrooms provide a savory, earthy layer. Finished with crunchy breadcrumbs for texture and fresh parsley for brightness, this dish is perfect for busy weeknights or when you crave something hearty and satisfying without spending hours in the kitchen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 ounces spaghetti
• 1 tablespoon extra-virgin olive oil
• 1/2 cup fresh French-style breadcrumbs
• Kosher salt and freshly ground black pepper, to taste
• 8 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 4 sprigs fresh thyme
• 2 tablespoons chopped fresh parsley leaves

Directions

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain well and set aside.

Toast the Breadcrumbs

Heat the olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until browned and toasted, about 3-5 minutes. Season with salt and pepper to taste. Transfer to a plate and set aside.

Make the Brown Butter Sauce

In the same skillet, melt the butter over low heat, adding it 1 tablespoon at a time. Allow it to foam and cook until it begins to turn golden brown and releases a nutty aroma.

Cook the Mushrooms

Add the minced garlic to the brown butter and cook, stirring frequently, for about 1 minute until fragrant. Stir in the sliced mushrooms and thyme sprigs. Cook, stirring occasionally, for 3-5 minutes, or until the mushrooms are tender and browned. Season with salt and pepper to taste.

Assemble the Dish

Add the drained spaghetti to the skillet and toss to coat evenly with the mushroom-butter mixture.

Serve

Serve the pasta immediately, topped with the toasted breadcrumbs and garnished with chopped parsley.

Servings and timing

This recipe yields approximately 2 servings.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: Approximately 650 kcal per serving

Variations

• Add protein: Toss in cooked chicken, shrimp, or crispy bacon for a heartier meal.
• Different mushrooms: Use a mix of wild mushrooms like shiitake, oyster, or maitake for a more complex flavor.
• Cheesy finish: Top with freshly grated Parmesan or Pecorino Romano for extra richness.
• Spicy twist: Add a pinch of red pepper flakes with the garlic for subtle heat.
• Herb variation: Swap thyme for rosemary or sage for a different herbaceous profile.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of water or extra butter to refresh the sauce. Avoid microwaving for too long, as the pasta may become dry.

FAQs

Can I use a different type of pasta?

Yes, fettuccine, linguine, or tagliatelle also work well with this sauce.

How do I know when the butter is browned properly?

The butter will turn a golden amber color and emit a nutty aroma; watch carefully to avoid burning.

Brown Butter Mushroom Pasta

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• Author: Olivia
• Total Time: 30 minutes
• Yield: 2 servings
• Diet: Vegetarian

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Description

Brown Butter Mushroom Pasta is a rich, garlicky dish featuring sautéed cremini mushrooms, toasted breadcrumbs, and a silky brown butter sauce. Ready in under 30 minutes, this cozy, comforting pasta recipe is perfect for weeknight dinners or when you’re craving a hearty, flavorful meal.

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Ingredients

• 8 ounces spaghetti

• 1 tablespoon extra-virgin olive oil

• 1/2 cup fresh French-style breadcrumbs

• Kosher salt and freshly ground black pepper, to taste

• 8 tablespoons unsalted butter

• 3 cloves garlic, minced

• 8 ounces cremini mushrooms, thinly sliced

• 4 sprigs fresh thyme

 

• 2 tablespoons chopped fresh parsley leaves

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Instructions

• Cook the Pasta:
  Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions. Drain well and set aside.

• Toast the Breadcrumbs:
  In a large skillet over medium heat, heat the olive oil. Add the breadcrumbs and cook, stirring often, until browned and toasted, about 3–5 minutes. Season with salt and pepper to taste. Transfer to a small bowl and set aside.

• Make the Brown Butter Sauce:
  In the same skillet over low heat, melt the butter, one tablespoon at a time, allowing it to foam slightly.

• Sauté the Garlic and Mushrooms:
  Add minced garlic to the brown butter and cook, stirring frequently, until fragrant, about 1 minute. Stir in the sliced mushrooms and thyme sprigs. Cook, stirring occasionally, until mushrooms are tender and golden brown, about 3–5 minutes. Season with salt and pepper.

• Assemble the Pasta:
  Add the drained pasta to the skillet with the mushroom-butter mixture. Toss to combine well.

 

• Serve:
  Divide the pasta between plates. Top with toasted breadcrumbs and garnish with chopped parsley. Serve immediately.

Notes

• For a more luxurious touch, drizzle a little truffle oil over the finished pasta.

• Substitute different mushrooms like shiitake or oyster mushrooms for added variety.

 

• Use homemade or high-quality store-bought breadcrumbs for the best texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Sautéing, Boiling
• Cuisine: Italian-Inspired