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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I don’t have French style breadcrumbs. Does that truly make the dish or can I sub Italian style (from a canister )?
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.
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!
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! I enjoyed every bite. I used panko breadcrumbs and an olive oil I brought home from Italy. I never prepared bread crumbs this way. They were excellent on top of the pasta. I followed the recipe religiously but also added zucchini. 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!
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.
This was so simple and quick but delicious!!! Thank you!