How To Make Creamy Mushroom Brie Pasta
Here we are again, faced with yet another pasta recipe. Some of you might even be shocked by our title. Another mushroom recipe, really? As if the Mushroom Chicken Thighs recipe wasn’t bad enough. Well, we are here to prove to all you mushroom haters that mushrooms are not gross but can transform a simple dish into the most exquisitely delicious entree. Our Mushroom Brie Pasta is a luxurious silky and creamy experience that will leave your taste buds wanting more.
Mushroom Brie Pasta Recipe
Creamy Mushroom Brie Pasta
Ingredients
- 1 pound linguine
- 4 oz brie cheese diced
- 4 tbsp butter
- 1 tbsp coconut oil
- 16 oz baby bella mushrooms sliced
- 3 garlic cloves minced
- 1 cup white wine
- 1 cup grass fed whole milk
- ½ cup parmigiano reggiano grated
- ½ cup chicken broth
- reserved pasta water
- 1 tbsp fresh thyme minced
- 1 tsp italian seasoning
- 2 tbsp parsley chopped
- salt and pepper to taste
Instructions
- Boil water for pasta and cook according to instructions. Reserve 1 cup of pasta water for future use.
- Heat oil and butter in a large skillet over high heat. Add garlic and cook for 1 minute. Add mushrooms and sauté for about 10 minutes. Stir in thyme, Italian seasoning, salt, and pepper.
- Stir in the wine and let it cook for 2-3 minutes, until it is mostly evaporated.
- Add broth, milk, ¼ cup parmigiano reggiano, brie cheese, salt, and pepper. Simmer for a few minutes, stirring regularly.
- Combine the cooked and drained pasta with the mushroom sauce. Add in ¼ cup reserved pasta water until the sauce has a smooth and silky consistency. Continue adding, as needed.
- Top with remaining parmigiano reggiano and parsley. Serve immediately.
Mushroom Brie Pasta Tips and Tricks
Pasta
Here are some tips and tricks to ensure you create the optimal dish. As always, we recommend you follow our pasta suggestions. This recipe works best with a long pasta. We personally love linguine and pretty much exclusively use it anytime we need a long pasta. However, you could also opt for spaghetti, fettuccine, and even angel hair pasta if you desire. Since we like to eat as cleanly as possible, we recommend choosing a healthy pasta brand such as Rao’s. Rao’s is made with only two ingredients: durum semolina flour and water.
Mushrooms
As far as the mushrooms go, we usually use white button mushrooms, but really any mushroom will work just the same. The mushroom choice is more based on personal taste preference. However, we do have an additional step for our mushrooms that we always follow, no matter what recipe we are using them for. We boil our mushrooms for about 3 hours. This ensures the hydrazine, a toxic carcinogen, is released through the steam. We typically slice and boil the mushrooms the night before, so when it is time to cook with them they are already prepared and ready to go.
Brie Cheese
For the brie cheese, we have been experimenting back and forth between different brands. For this recipe, we went with La Bonne Vie brie cheese. It melted well and was the perfect creamy consistency. While we only used half of the wheel, you are welcome to increase or decrease the amount you use depending on your desired creaminess. Additionally, we always choose to keep the rind of the brie on as we enjoy having small brie surprises within our dish. However, if you prefer a more smooth and cohesive sauce, go right ahead and remove the rind before adding the brie.
Final Thoughts
Truthfully, we did not think this recipe was going to be anything special. However, that first bite was full of so much delicious flavor. We might even venture to say it is one of our best recipes of the year. We hope you try this recipe, even if you are resistant towards mushrooms. Let us know your thoughts by leaving a comment below, tagging us in your social media posts, or sending us a message.
We hope you love this recipe as much as we do!
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