Brown Butter Mushroom Pasta
Whip this up in less than 30 min. So buttery, so garlicky, and so easy! Loaded with thyme mushrooms and toasted breadcrumbs!
This is basically going to be my dinner every single night for the rest of my life.
I mean, let’s take a look at this lineup here.
Toasted golden brown breadcrumbs.
Perfectly sauteed garlicky-thyme mushrooms.
Lots and lots of pasta.
All sitting in a pool of brown butter.
It’s pretty epic. It’s also super simple, quick and fast to whip up. It doesn’t require too many ingredients, and it’s pretty much fool-proof because no one will be turning down this butter sauce. And I mean no-one.
So be sure to serve this with crusty bread, a glass of wine and one fork. Because maybe we don’t feel like sharing this one tonight. That’s just my two cents.
Brown Butter Mushroom Pasta
Whip this up in less than 30 min. So buttery, so garlicky, and so easy! Loaded with thyme mushrooms and toasted breadcrumbs!
Ingredients
- 8 ounces spaghetti
- 1 tablespoon extra-virgin olive oil
- ½ 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
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
- Melt butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
- Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs, garnished with parsley, if desired.
Did you make this recipe?
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So yummy! Did you toss the pasta in the sauce or pour sauce over each serving?
I made this today, exactly by the recipe and it is delicious!! I will be adding this to my rotation for my vegetarian leaning husband. Thank you for this recipe!
Very good. I added a few bits of bacon. Family loved it.Â
I made this yesterday for my partner’s birthday and he loved it! He called it restaurant quality. I don’t cook very often so I guess that’s a big compliment! I have a tiny kitchen and no counter space and cooking is a hassle. This did take up some space but not much. I used fettuccine because I had it handy. I think I might prefer it with that noodle. I also added two tbs of butter and a tiny bit of olive oil too the pasta while it sat to keep it from drying out, which helped the taste. I also tossed in a little cheap parm and boy did that taste great! I then made some Italian sausage meatballs since my guy has to have meat . Italian bread crumbs were on hand and that really made the meal. So basically, I used what I had and bought the rest. Great meal!
Thank you for the recipe! I have made this twice–first as written, and it was delicious, but a bit dry. The second time, I added some chicken bouillon paste (Better than Bouillon), about 2 tsp., and a couple tablespoons of tawny port, and some of the finished pasta water, and the sauce was so flavorful and plentiful. I will make this again. The next time, I’ll top with grated Parmesan.
I just pinned this. Looks DELISH! My husband doesn’t like mushrooms so all for me!Â
New weeknight house Fave
OMG I hardly eat pasta when I make it however this was so perfect, easy to make ingredients that, I readily have on hand and so fast. Easily customizable so I was able to add more or less zest for my families taste but still held the strong flavor of the mushroom and garlic. A nautral and easy pair to begin with. With my novice cooking ability I managed to enjoy it so much.
I am going to make this tonight, but I’ll double the recipe
Superb!
Really fantastic! Â I enjoyed every bite. Â I used panko breadcrumbs and an olive oil I brought home from Italy. Â I never prepared bread crumbs this way. Â They were excellent on top of the pasta. Â I followed the recipe religiously but also added zucchini. Â Will make again!
Halve the amount of breadcrumbs
Can you please explain what french style breadcrumbs are? Are they made using panko?
Thanks !!
So I didn’t have enough mushrooms, so I tried to sub in green beans and it just wasn’t the same. The mushrooms tasted SOO good. I added extra garlic and red onion, cooked it on medium high to brown them. Topped it with parmesan. This was all around super delicious.
Delicious! Used panko cause that’s what I had. Also added red pepper flakes. Thank you for the great recipe!
Absolutely LOVED this recipe. I saved about 1/2 cup of the pasta water and added it to the mushrooms to make more of a sauce. Also put a bit more garlic in the recipe. I will try a squeeze of lemon on top just to give it a bit of a kick. My son and husband and I just really enjoyed this recipe and wanted more but with all that butter it was great that we only had enough for one serving a piece.
Did you ever do a nutritional break down on this recipe? I’d be interested what the calories are per serving. With as much butter as this requires… I’m KNOW that this is not a healthy or low calorie dish… but it was worth it!
Good with a little squeeze of fresh lemon on top at the end. Helps round out the flavors.
The flavor was nice, but mine turned out dry after I added the bread crumbs I’ll try 1/4 C of bread crumbs next time and try using olive oil for some of the butter. Thanks for the recipe!Â
This is excellent. I have been using your brown butter and garlic spaghetti recipe for awhile now, and as I am currently on a mushroom kick, I was super excited to find this. The only thing I didn’t have on hand was bread crumbs, so I may or may not have used dry herb seasoned classic stuffing. It worked just fine and the entire thing was delicious. A new staple for sure.Â
This was so simple and quick but delicious!!! Thank you!Â
So simple, yet so tasty! The breadcrumbs really give a nice touch <3
I *did* add some grilled chicken and a red bell pepper, but mainly because I had them and wanted to use them before they went bad.
Thanks for another hit for dinner!!!
I haven’t made yet but if I want to use 1lb pasta and 1 lb mushrooms would you recommend I use 16 tablespoons butter? That just seems crazy. Also mushrooms let out a ton of water, it would take me closer to 15 minutes to cook it all out. Am I not supposed to cook out the water?
I used the sauce part of this recipe to serve over mushroom raviolis. It was absolutely delicious! Thanks Chungah!
You have given me the right direction before I have made pasta but it was sticky and become in a ball shape. I will try this recipe.
Lip smacking good! It all disappeared in minutes – and Im definitely going to get requests to make it again very soon! Wonder though if I can replace some of that butter with olive oil so i dont feel so guilty!
Like they said it’s “fool proof “, after all I made it and the boys ate it. I had onions and pancetta already going when I came across it and I just added this to it. It works well.Â
-Saluté!Â
Came out great. Even tried it with the lemon one of the other reviewers suggested. Some parmesiano regiano was nice as well. Not dry in any way, shape or form.
I have made this several times and it is one of my favorite pasta dishes!
This was the perfect dinner for us last night. Served with homemade no-knead bread and a salad!
I only had white button mushrooms and panko but that didn’t change how delicious it was – and it heated up nicely for lunch today!
I reduced the bread crumb amount to 1/4 cup and we still had plenty leftover after we sprinkled it on top of the plated pasta. It was a great addition – loved the added texture and flavor.Â
This is SO GOOD! We’ve already had it twice this week. It’s made social distancing feel more like cozy nights in. Tonight I added some white wine to the butter sauce, and it was amazing! Loving this simple recipe!Â
OUTSTANDING! Both my husband and I have put this on our weekly menu now!Â
Delicious! I also added artichokes and  squeeze of lemon on top. But it is tasty as-is. My family requested I make it again the for next two days.Â
Thinking about trying this using morels instead. Might add chicken as well. Will update once I do!
This was simply quick, easy and tasted better than I had anticipated. The breadcrumbs are the key…so damn good.
Wonderful recipe! My very picky vegetarian husband said, “Let’s save this recipe”, which means a lot! I do recommend a little grating of truffle gouda on top!
Made this last night and it was so good and SO EASY to make! I used panko crumbs and sprinkled them onto my plate. Love the crunch! I didn’t have any problems with the sauce being dry
I just whipped this dish up on a whim and it is spectacular! The recipe is definitely damn delicious. It was perfect because I already had the ingredients here already and on a rainy day, pasta is just so comforting. I usually get a bit unsure on how dishes turn out on the first attempt, but I believe this one was executed perfectly. The bread crumbs are amazing!
May I know if this can be prepared and stay at the buffet table for 2 hours without drying out? I’m preparing for a party next week and I’m quite nervous that it’ll be very dry. Will this keep well ?
This is truly best when served immediately.
Loved the bread crumbs! Â We added mini tomatoes and it was delicious!
What a great addition, Manuela! 🙂
Added more olive oil, water and salt because mine came out a little dry too. Mixed it up after that it looked more like the picture . I also used bow tie noodles so maybe that altered the recipe a bit . Pretty good (:
Thanks !
Is this a french pasta? Just asking 🙂
New to your page and I loved your shrimp scampi with zucchini noodles! If I was to make this without actual spaghetti (i’m trying to eat less carbs) what kind of zoodles do you think would taste best with this sauce – zucchini noodles or spaghetti squash? Or is there another vegetable noodle that you would recommend?
I’m sure either would be great with this, Chrissy! We actually have a shrimp scampi recipe with spaghetti squash here if you are interested! 🙂
Can I add hamburger?
Absolutely!
What a surprise, even tho i tweeked it abit. I had 1/2 jar of leftover artichokehearts that i had to use so i chopped and added to the mushrooms with a little garlic powder . Great! the sauteed panko was a bigsurprise and i have some left …yaay! Thank you for all your recipes!
Thanks so much, Louise!
Turned out delish! My daughter asked for a mushroom and pasta dish for her birthday dinner. I saw this recipe and gave it a try. We all loved it! I used the bread crumbs on top after plating and topped with some parmasan cheese.
UH – MAY- ZING! Â I added some truffle oil
Oh great idea!
Family loved it, including picky eaters. It reminded me of clams oreganata, so I squeezed a little lemon on it, and it tasted great! Thanks! Will make again! 🙂
Made this with a few modifications and it was DELICIOUS!! Used panko breadcrumbs because it’s what I had and used only 4 tablespoons of butter.  Also cooked pasta 1-2 minutes under suggested, and added it to the thyme/mushroom with ~1/4 c pasta water and cooked on medium for 2 minutes until pasta was fully cooked and pasta water evaporated. This allowed the brown butter sauce to coat the pasta well. Highly recommend.Â
I didn’t have fresh thyme so I used dried and I used panko breadcrumbs. This was AMAZING. Definitely on my list to make again.
So glad you liked it!
Probably stupid question, rather new cook! Do you add the stems/sprigs Tynme  to the dish, then remove prior to eating, or do you chop up the leaves/needles & add them to your pasta? Thank youÂ
Typically recipes will specify if they want you to use the sprigs or just the leaves. In this case, it’s calling for sprigs so you can throw them whole. You can remove the sprigs prior to eating. Hope that helps, Jessie!
Wow! This was delicious. I made this recipe for our meatless Monday supper just last night. I added some shrimp when sautéing the mushrooms and it made a wonderful meal. Thanks so much. I love damndelicious!
That’s great! Love the Meatless Monday idea.
Probably the worst dish I have ever prepared. But it did look good in theory, which is why I tried it. Followed to the letter, and it was dry (even with all that butter). Perhaps something similar leaving out breadcrumbs would have been better.
Pat, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the dozens of comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
It was dry for me too, and I even added more butter.Â
Wow, I will definitely try this
I’m going to make this soon, it looks terrific. Have you ever heard of toasting the pasta before cooking it? I recently came across this style and think it would be great with this recipe. Thank you.
That sounds amazing!
Why aren’t your recipes printing at full page?
Have you tried printing by clicking on the PRINT RECIPE button located in the recipe box?
Wow, this looks awesome!!!! My mouth is watering haha. I’ll have to give it a try for a simple date-night in!!Â
I made this last night. The mushrooms in brown butter sauce with thyme was delicious. But when I added the toasted bread crumbs the pasta became dry. I think 1 cup of bread crumbs was way too much, especially for a garnish for 2 people. I will try this recipe again with 1/4 cup of bread crumbs. Thanks for the recipe. So many of yours are wonderful.
Does cold butter or room temp butter work best? I want to make sure I get the butter toasty brown tonight when I make it!Â
Either should work just fine. 🙂
What exactly are French style bread crumbs??
It is breadcrumbs from French bread, but you can substitute with Panko or Italian breadcrumbs if that’s what you have on hand. I just find that freshly ground up French bread is the best!
I think I’m reading this wrong.  Do you let the French bread dry out?  At first I thought you meant fresh French bread thinking it would get doughy when grinding up.  Thanks.Â
Yes, I am referring to fresh French bread crumbs. They are then toasted in step 2.
Dinner tonight! I’m in love with all of your recipes I’ve tried! Thanks for responding to the crumb question so quick .. I was also lost haha!
This pasta seems really special and delicious! I’ll sure make it this week!
What are “French” breadcrumbs? Never heard of those…only Italian & Panko. Can you just grind up some French bread in a good processor? Or what exactly did YOU use for this recipe? Sounds very good! LOVE any dish with mushrooms!
That’s exactly what I did – I ground up some French bread in a processor. A blender works too! 🙂
Thank you for QUICK reply!! I thought my comment didn’t go thru, so I wrote it again. Ignore 2nd comment. Sorry.
O! M! G! Dinner tonight!!!! Thank you!
Can I use panko instead of bread crumbs?
Recipe looks yummy!! Thanks ~
Absolutely!
I started to drool the moment I saw this recipe in my inbox. Pasta + mushrooms + ~browned~ butter = the ultimate food combo. Adding the toasty breadcrumbs was the mic drop. Can’t wait to make this!!
Looking for some pasta sauce recipes of mushroom and got a great one here! Using the breadcrumbs is absolutely a plus! I’m going to try this for next dinner xo – Natalie