Creamy Mustard Pasta with Mushrooms

Ingredients

• 425 g (15 oz)mixed mushrooms, such as crimini, shiitake or button
• 15 ml (1 tablespoon)extra-virgin olive oil, for frying
• 120 ml (½ cup)white wine
• 1 tablespoongrainy mustard
• 1 teaspoondried tarragon (or 2 teaspoons chopped fresh tarragon, ½ teaspoon dried thyme leaves or 1 teaspoon fresh thyme leaves)
• 120 ml (½ cup)double cream
• to tastesalt and freshly ground black pepper
• enough for 2–3 servingstagliatelle or similar pasta
• about 50 g (½ cup)freshly grated Grana Padano or Parmesan cheese
• to tastefresh parsley, for garnish

Instructions

1. 1

   Brown the mushrooms

   Coat the base of a large frying pan with the olive oil and heat over a medium-high heat until shimmering. Add half the mushrooms in a single layer, leaving a little space between them. Cook until golden underneath, turn and brown the other side, then transfer to a bowl. Repeat with the remaining mushrooms.

2. 2

   Cook the pasta

   Meanwhile, bring a large pan of water to the boil. Salt it well, add the pasta and cook according to the packet instructions.

3. 3

   Make the sauce

   When the mushrooms are browned and the pasta is cooking, wipe out the frying pan and return all the mushrooms to it. Warm them over a medium heat, add the wine and simmer until it has reduced by half. Stir in the mustard and tarragon or thyme. Lower the heat to medium-low, then add the cream, half the grated cheese, a little salt and freshly ground pepper; stir to combine. If the pasta is not nearly ready, take the pan off the heat until it is.

4. 4

   Toss with pasta

   Reserve 240 ml (1 cup) of pasta water, then drain the pasta and add it to the mushroom sauce. Pour in about 80 ml (⅓ cup) of the reserved water. Toss over a medium heat until the sauce thickens slightly and coats the pasta, adding more pasta water if needed. Add the chopped parsley and toss again.

5. 5

   Serve with cheese

   Divide the pasta between plates or bowls. Finish with the remaining grated cheese and, if needed, a final seasoning of salt and freshly ground pepper.

What is creamy mustard pasta with mushrooms?

This is a pasta dish built around browned mushrooms and a creamy sauce sharpened with grainy mustard and white wine. The combination draws on familiar American home-cooking flavours rather than a single traditional regional recipe.

The version works because the mushrooms are browned in batches before they meet the sauce. That gives them colour and keeps the pan from becoming crowded and steamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 10g protein, 12g carbs, 24g fat.

The pasta supplies most of the carbohydrates, while the olive oil, cream and cheese contribute much of the fat. The mushrooms and cheese provide some protein, though the dish is not especially protein-heavy; serve it with a portion of green vegetables or a simple salad to round out the plate.

Choosing the mushrooms and herbs

Mushrooms: A mix of crimini, shiitake or button mushrooms gives the dish a range of shapes and textures. Cut larger ones into similar-sized pieces so they brown at a similar pace.

Herbs: Dried tarragon is the listed choice, with thyme as an alternative. Fresh tarragon or thyme can be used in the quantities given in the ingredient list.

Getting golden mushrooms

Batch cooking: Arrange the mushrooms in one layer with a little room between pieces. If the pan is crowded, they are more likely to release moisture and soften before they brown.

Turning: Let the first side colour before flipping. Once both sides are golden, lift the mushrooms out and repeat with the remaining batch.

Building the mustard cream sauce

Wine: Simmer it with the mushrooms until it has reduced by half before adding the other sauce ingredients. This leaves less liquid in the pan and lets the wine's flavour meld with the mushrooms.

Cream and mustard: Stir these in over a lower heat with half the cheese. Keep the pan at a gentle heat while you wait for the pasta, rather than letting the cream boil hard.

Using pasta water for texture

Reserved water: Set aside a cup before draining the pasta. The recipe starts with about a third of that amount in the sauce, then uses more only if needed.

Coating: Toss the pasta in the pan until the sauce thickens slightly and clings to it. The pasta water helps loosen the sauce if it seems too thick.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the creamy sauce. Steamed green vegetables, such as broccoli or green beans, also work well.

Serve the pasta straight from the pan while the sauce is glossy, with the remaining cheese and a final grind of black pepper at the table.

Recipe notes & tips

• Wipe the pan out after browning the mushrooms so the sauce starts in a clean pan.
• Salt the pasta water well before adding the pasta.
• Reserve the pasta water before draining so it is ready when you need to adjust the sauce.
• Grate the cheese finely so it stirs into the sauce more easily.
• Add the reserved pasta water gradually; you may not need all of it.

Variations

• Try thyme: Use the listed dried or fresh thyme alternative instead of tarragon.
• Change the mushrooms: Use a mix of crimini, shiitake and button mushrooms.
• Choose Parmesan: Swap the Grana Padano for freshly grated Parmesan, as listed.
• Use another pasta: Pick a similar shape that can be tossed easily through the sauce.
• Finish with parsley: Add a little extra chopped parsley at the table for a fresher herbal note.

Common mistakes to avoid

• Crowding the pan: The mushrooms can steam instead of brown; cook them in the two batches specified.
• Skipping the reduction: Add the cream only after the wine has simmered down by half.
• Boiling the cream hard: Keep the heat at medium-low after adding it and stir gently.
• Forgetting pasta water: Reserve a cup before draining so you can adjust the sauce.
• Adding too much pasta water at once: Start with about a third of a cup and add more only if needed.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan with a small splash of water, stirring until warmed through; the sauce may be thicker after chilling.

Frequently asked questions