Tuesday, October 2, 2007

Pasta in Mushroom Sauce

You have probably seen a lot of mushroom dishes here. I love to eat mushroom and will try ways to cook it. We don't eat much pasta because there are no fans at home and it's boring to eat alone.

I usually replace the pasta with soba if I'm cooking for the family. For this dish I made a plate using the pasta in animal shapes I have been trying to finish (because the kids hated it) for myself.

Try it with shells, Penne or other pasta that can hold the sauce in it. So every mouthful is filled with sauce. Yummy!

  • 2 palm sized Portobello Mushroom, diced
  • 8 Brown cap Button Mushroom, sliced
  • 1 teaspoon Minced Garlic
  • 200ml Whipping Cream
  • 1 tablespoon Parmesan Cheese
  • 1 tablespoon Butter or Olive Oil
  • Salt and Pepper to taste
  • Cooked Pasta for two
How to do it:
  1. Heat wok, add olive oil or butter.
  2. Add garlic and saute till fragrant.
  3. Add portobello mushroom.
  4. Saute till well cooked. You will see sauce from the cooking.
  5. Add button mushroom.
  6. Saute well.
  7. Add in the cream and bring to a simmer.
  8. Add half of the Parmesan cheese, cooked pasta, salt and pepper to taste.
  9. Simmer till sauce thickens
  10. Dish and top with the remaining Parmesan cheese.
  11. Serve.
  • You can choose not to add portobello mushroom and use more button mushroom instead.
  • Portobello mushroom will help increase the taste of mushroom.

  • Click HERE for printer-friendly version of an original recipe.


  1. whipping cream? Is that the one when we had coffee or ice cream that the whipe cream on top? Can i replace it by milk? I so tempt to learn how to cook this, but...

  2. Aww.. this looks delicious. I like creamy pasta but can't take too much. I bought whipping cream to add to my pasta, but can't finish even the small pack. It's always a waster to throw them away. Is there a way to keep the cream beyond 3 days upon opening?

  3. Annie Q,
    Oh no, that's whipped cream. The one I'm using is whipping cream. You can get a small pack which enough of one time use. Milk maybe too light.

    You can finish the small pack ah? Hmm ... bake stuff using whipping cream. I think maybe freezing it in portion? Just like milk. You can keep longer if it's frozen?

  4. Chloe and I love mushrooms too.. can you show me what whipping cream is..?? thanks..!

  5. Mama Bok,
    This is the whipping cream I use ...

  6. Hi Elaine,
    I tried this recipe & found my sauce to be pretty watery even after prolong simmer to bring sauce to thicken. I realized that the mushroom had alot of water coming out when I Saute the mushroom. not sure if I'm making it right nonetheless the taste is still good just presentation did not go well. Thanks for sharing.

  7. Jane, If you saute the mushroom longer it will have lesser liquid from the mushroom. My suggestion if you have problem thickening the sauce are either to use corn flour mixture to thicken the sauce or use fresh Shitake mushroom with button mushroom cos Shitake will absorb the liquid. ;)

  8. ok noted. I used the mixed pack mushrooms from NTUC which has Portobello, Brown cap & white button mushroom. Actually I realized that the sauce thickens own it's own after serving it on the plate for a while, guess the pasta soak up the excess. Oh added some mozarella , cheddar cheese during the sauce mixing, probably that's why it only thicken after serving. Hubby likes it! Said It still taste nice after leaving it on the plate for a while!

  9. Hi,
    Just wondering... is it ok if I use mozzarella cheese instead of Parmesan? Will it make a difference? 'Cause I have a half-eaten pack of mozzarella sitting in my fridge and I'm thinking of using it instead of buying new Parmesan cheese. Thanks!