Comfort food
Creamy Mushroom Linguine
Golden mushrooms and ribbons of pasta in a light cream sauce with thyme and Parmesan.
- Prep
- 15 minutes
- Cook
- 25 minutes
- Serves
- 4
- Level
- Easy
The secret to mushroom pasta is patience at the beginning and restraint at the end. Let the mushrooms truly brown, then use just enough cream and pasta water to make a sauce rather than a blanket.
Developed and written by the Suppermere kitchen · Published August 26, 2026What you’ll need
Ingredients
Step by step
Method
- 01
Cook linguine in well-salted water until one minute shy of al dente
Cook linguine in well-salted water until one minute shy of al dente. Reserve 1 1/2 cups cooking water.
- 02
Heat olive oil in a wide skillet
Heat olive oil in a wide skillet. Add mushrooms in one layer and cook undisturbed until browned.
- 03
Add butter
Add butter, shallot, garlic, thyme, salt, and pepper. Cook until the shallot softens.
- 04
Add cream and 1/2 cup pasta water
Add cream and 1/2 cup pasta water. Toss in the linguine and simmer until the sauce clings.
- 05
Remove from heat
Remove from heat, fold in Parmesan and lemon juice, and loosen with more pasta water as needed.
