The theme for Monday posts in September is Mushrooms.
I did not willingly eat a mushroom until I was an adult.
The only mushrooms I had been exposed to were canned – either on pizza or in the ubiquitous ‘Cream of Mushroom Soup’
To me, they were just little bits of tasteless rubber. I refused to eat them.
Then I was introduced to fresh mushrooms.
I went from not eating them to foraging for them.
Okay – the foraging was limited to tagging along with someone who knew what they were looking for, but still….
This month we salute the mushroom – whether it’s white button, brown cremini, or wild mushrooms from the local markets.
This recipe is from our friend in the mountains. He used wild, foraged mushrooms.
Click here to Pin Pasta with Mushroom Sauce.
PrintPasta with Mushroom Sauce
This pasta is for mushroom lovers: use your favorites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pasta Sides
Ingredients
- 1 cup (3.5oz, 90gr) pasta, bite-size
- 1 tbs olive oil
- 4oz (120gr) mushrooms, a variety if possible, trimmed, chopped
- 1 onion, chopped
- 2 garlic clove, minced
- 1/2 tsp paprika
- 1/3 cup (2.5oz, 75ml) beef broth
- 1 tbs tomato paste
Instructions
- Cook pasta according to package instructions. Drain.
- Heat oil in nonstick skillet over medium heat.
- Add paprika and sauté briefly.
- Add onion and sauté until tender, about 7 minutes.
- Add garlic and mushrooms and sauté until cooked, another 7 – 8 minutes.
- Add broth, paste, and stir well.
- Simmer, uncovered until sauce is thickened, 3 – 4 minutes.
- Add drained pasta, toss well to combine and serve.
Notes
I chopped the onion and mushrooms quite small but the size is according to taste.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 286
- Sugar: 5.7 g
- Sodium: 96.2 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3.4 g
- Protein: 9.3 g
- Cholesterol: 0 mg
Keywords: mushrooms, mushroom sauce, pasta
Looking for a main course? Skillet Chicken & Mushrooms.
That’s it!
Is the quantity of mushrooms 4oz/120g or 8oz/240g? Personally, having had the same childhood experience of mushrooms as you, I now tend to use generous quantities when I cook them.
It’s 4oz / 120gr – but use as many as you like. I cut the recipe in half and missed a change. Sorry 😉
I swear that we grew up in the same household! I had a horror of mushrooms for exactly the same reason: canned cream of mushroom soup. Why on earth did they chop the mushrooms so that they were little rubbery cubes?!
I love different kinds of mushrooms but I draw the line at foraging. I might reconsider if we had the same kind of service that you do in France, with all pharmacists having to be mycologists so you can take your foraged mushrooms to them to make sure they are safe.
Mercifully, one of the tables at our local farmers’ market sells all kinds of mushrooms that they have grown. And, of course, we can get decent regular brown mushrooms at the supermarket. Which we must do soon. To try your sauce. It looks wonderful.
Even knowing the pharmacy will check does not encourage me. When we lived in Andorra, where everyone foraged for mushrooms, one of the local experts died from eating the wrong ones. Put me off the effort permanently. I buy from growers. lol