Thursday, 5 December 2013

Creamy Mushroom Pasta


When I saw this in Joyce’s blog and was so inspired to cook it.  Yes, it’s really simple and quick to make.

I didn’t use dried porcini mushrooms or shitake mushrooms.  I just pick up whatever mushrooms I could find from vegetable stall.  So I used Shimeji mushrooms and button mushrooms.
For pasta, I used Spaghetti instead as I will always have it in my cabinet.  I replaced fresh thyme with dried thyme, as I’ll never get to find the fresh one from my usual vegetable stall.

Joyce emphasised that NEVER skip lemon in this recipe and it is really true.  It is the lemon that brings out the flavour of this pasta dish!
The only thing I’ll like to add when I cooked this dish again is to use more cream than the recipe calls.  My kids commented that it’s not saucy enough.

This is another recipe from Bill Granger, which I adapted from Joyce, Kitchen Flavours and it’s definitely a keeper!


30gm /1-1/4oz dried porcini mushrooms (replaced with Shimeji or Shitake mushroom)
300gm / 10oz pappardelle pasta
50gm / 2oz butter
1 tbsp olive oil
500gm / 1lb mixed mushrooms, roughly chopped
2 garlic cloves, chopped
1 tbsp lemon thyme
zest of 1 lemon, plus a squeeze of juice
100ml / 3-1/2fl oz single cream
handful flat-leaf parsley, chopped


(1)Soak the dried porcini in 75ml/3 fl oz boiling water for 15 minutes. Drain, reserving the soaking liquid and roughly chop the porcini.

(2)Cook the pasta according to packet instructions. While the pasta cooks, heat the butter and oil in a large, non-stick frying pan, add the mixed mushrooms and fry over a high heat for 3 minutes. Tip in the soaked porcini, garlic and thyme and cook for a further 2 minutes.

(3)Strain the porcini liquid into the pan with the lemon zest and juice. Season well, remove from the heat and stir in the cream and the drained pasta. Finish with the parsley and serve.


I’m submitting this to Cook Like A Star.  This event is organised by Zoe from Bake for Happy Kids; Yen from Eats Your Heart Out and Mich from Piece of Cake.


  1. Hi Amy,

    If I'm cooking this dish, I like to cook with lemon too!!! Yeah... Lemon is a must for this dish :D

    I don't know but I thought if you use pappardelle pasta, the broad flat shaped pasta might retain more moisture as it cooks and it can be moister than the spaghetti pasta that you used. Then, you might not need to use more cream to moisten your noodles :D


    1. Hi Zoe
      Oh ok! I'll use pappardelle pasta the next time.

  2. Very enticing! Might make this for dinner sometime this week!

  3. Looks good with plenty of mushrooms, I wouldn't mind having that plate for a meal:)

  4. Hi Amy,
    Yes, this is a delicious pasta dish. I've added in more cream and water from the soaked mushrooms as my kids love saucy pasta too! The lemons certainly makes this dish yummier! Thanks for the mention!

  5. I simply love this dish, it looks so good.

  6. Since we can get nice mushrooms here, just use fresh mushrooms instead of dried ones ;)

  7. Amy,
    I have some dried porcini that I want to use it up. I going to cook this too.
    More cream sauce right.. :)
    Thanks for sharing!