Tuesday, April 12, 2011

Pasta with Mushrooms

This quick and healthy Italian pasta dish came to me from my dear friend Christine.  Pasta with Mushrooms in a Buttery Cognac Sauce has a deep and rich taste.  It trumps any fine Italian restaurant meal you've had in the past.  The sauce coats the pasta and meaty mushrooms in a velvety goodness you just have to try.  Pasta with Mushrooms is a great example of how a few fresh ingredients can create something extraordinary. Topped with a bit of Parmigiano cheese this dish will wow your family or guests.

Christine is an incredibly good Italian cook. We often cook together at her home, which I absolutely love doing.  Cooking together with friends is a common pass time in Italian homes. Christine's simple Italian dish is not only delicious, but easy to replicate.

You'll need:

1/3 cup extra virgin olive oil
3 cloves garlic, minced or finely cut
2 10 oz packages of mushrooms, baby bella, cremini or shitake all work well, sliced.
2 tablespoons butter
1/2 cup finely chopped parsley
1/4 cup cognac, you may substitute white wine... it all works
2 small chicken bouillon cubes, the size of mine are 4 grams each
Fresh ground pepper to taste
1 lb pasta, any long pasta will do. I used spaghetti rigati. I added 1 tbsp of salt to the water. Linguini or pappardelle work equally well.
Grated cheese to top, I used Pecorino Romano cheese, Parmigiano is also very good here

                                  That's Rudy, my 2 year old at the cutting board

Cook pasta in salted water, 1 minute less than the time recommended for al dente. Before draining, reserve 1 cup liquid, then drain.
In a large skillet on a medium flame, sauté garlic in olive oil until golden, approximately 2 minutes. Add mushrooms, cognac, bouillons, pepper and parsley. Cook for 15 minutes or until the mushrooms are tender. Combine pasta, butter, 1 cup of liquid and mushroom mixture in a large bowl and mix well. Serve with grated cheese.

Serves 6
Total prep and cook time 25 minutes

  • Combining 2 types of mushrooms deepens the complexity and flavor of this dish. Give it a try.

  • Finely chopped garlic will brown much faster than large pieces. Be sure to watch the garlic.

  • Cooking the pasta slightly less than what is recommended on the pasta box will give you a minute to combine the pasta with the mushrooms and plate it all without it getting overcooked.



  1. Can you use chicken broth instead of bouillon cubes? Just wondering if that works just as well since I have everything else on hand!

  2. Yes definitely, just use the broth, but delete the pasta water. Check the salt though, you may need to add a bit, depending on your taste

  3. I made this for dinner Friday night. Everyone loved it! Great recipe. I love your site. Being Sicilian myself your recipes are at the same time familiar but different. I love hearing the history behind your recipes.

  4. Thank you mama, can I call u mama?!? I like how you've said it, same but different. Well said.

  5. I just made this or dinner. Excellent!!! Thanks for a great recipe!


Related Posts Plugin for WordPress, Blogger...