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.
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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! 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.
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 you
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.
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!!
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!
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.
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.