This quick and delicious mushroom in cream sauce is a perfect dish to throw together on a busy week night. If you are making it in autumn when more mushroom varieties are available in the store (or if you pick your own), experiment with different varieties and combinations for different textures and flavours.
The ingredients are general cupboard and fridge staples, which makes this a cheap variation of pasta dish. Onions, cream cheese, cream, cheese and spices, for full details and measurements check the recipe card below.
Substitute
Use the mushrooms that are available where you live depending on the season. I love when autumn arrives and there are several different kinds of mushrooms in the store, all with their own specific taste and texture. During the rest of the year, I use button mushrooms which are grown here all year around.
Freezable
Because of the cream and creme cheese in the sauce, I have not had the best result when freezing this dish, it always end up being grainy, no matter how careful I am when re-heating.
If you cooked too much pasta, that is perfectly fine to freeze in an airtight container for up to three months. Then take it out and use it in one of my many variations of pasta salad.
Variations
If you prefer a more soupy version, try my warming mushroom soup with parmesan.
For other quick and easy every day dishes see my Quick n’ Easy Pinterest board.
I often make pasta for dinner and have several dishes that I return to again and again. Why not try some of them, lemon pasta with asparagus, vegetable pasta with cottage cheese or one pot creamy pasta with sun-dried tomatoes and spinach.
Mushroom in cream sauce
Ingredients
- 300 grams pasta uncooked
- 300 grams mushroom – seasonal if you can
- 2 shallots
- 2 garlic cloves
- 2 tsp oregano
- 1 tsp salt
- 250 ml cream
- 100 g cheese grated
- 200 g creme cheese
- 3 tsp Dijon mustard
- 200 ml pasta water
Instructions
- Cook and drain pasta according to the package, save 200ml of the pasta water to add to the sauce later, if needed.
- While the pasta is cooking, prepare the mushroom sauce.
- Slice the mushrooms and shallots.
- Add some oil to a frying pan and add the mushroom and shallots. Let fry together until the mushrooms start to release its liquid, no more than five minutes.
- Mince the garlic and add to the pan, along with the oregano and salt. Fry for another minute, make sure the garlic doesn’t burn.
- Add cream, grated cheese, creme cheese and Dijon mustard to the frying pan and stir together until the cheese has melted and you have a smooth sauce. If the sauce seems to thick for your liking, add some of the saved pasta water, stir again.
- Add in the pasta and cover with the sauce.
- Serve with a side of these roasted broccoli [link] for some greenery.