• Quick
  • Serves 4
  • 5 mins prep
  • 25 mins cook
  • 10 mins marinate

Mixed mushroom pasta

Triple tested. For your success every time.

This delightful pasta dish is wonderfully creamy, and packed full of hearty mushrooms to fill your belly and comfort your soul. Make a big batch for the family for a warming night in.


Mixed mushroom pasta

  • 10 g dried porcini mushrooms
  • 100 g butter
  • 300 g swiss brown mushrooms, sliced thinly
  • 300 g button mushrooms, sliced thinly
  • 3 cloves garlic, crushed
  • 1 1/2 cups (375ml) cream
  • 1/3 cup (25g) finely grated parmesan
  • 400 g casarecce pasta (or other short pasta such as penne or rigatoni)
  • 1/2 cup chopped fresh flat-leaf parsley
  • finely grated parmesan, extra, to serve


Mixed mushroom pasta

  1. Place the porcini in a small heatproof bowl; cover with ½ cup (125ml) boiling water. Stand for 10 minutes. Drain porcini over a jug; reserve liquid. Coarsely chop porcini.
  2. Melt the butter in a large frying pan over high heat. Add mushrooms, cook over high heat for about 8 minutes, stirring occasionally, until golden brown. Add garlic; cook, stirring, for 1 minute or until fragrant.
  3. Add porcini and the reserved liquid then cream. Bring to the boil; reduce heat, simmer, uncovered, for about 5 minutes or until sauce thickens slightly. Stir in parmesan; season to taste with salt and freshly ground black pepper.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water, uncovered, until just tender; drain. Add the pasta to the mushroom mixture in the pan with half the parsley; toss gently to combine.
  5. Serve topped with remaining parsley and extra parmesan.
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