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Brie and Mushroom Pasta Recipe
Ash Tyrrell

Brie and Mushroom Pasta Recipe

I still remember the first time brie ended up in my mushroom pasta almost by accident, and it changed the way I make weeknight dinner forever. I had a half wheel of brie sitting in the fridge with nowhere to go, a pack of mushrooms that needed using, and about twenty minutes before I got too hungry to function
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 ounces pasta fettuccine or pappardelle work beautifully here – a wide noodle holds onto this thick sauce better than thin strands
  • 2 tablespoons butter – gives the mushrooms a rich base to cook in instead of plain oil
  • 1 small onion diced – adds sweetness that balances the earthy mushrooms
  • 8 ounces mixed mushrooms sliced – cremini and portobello give the best depth of flavor, and fresh always beats canned
  • 2 cloves garlic chopped – always mince this fresh, jarred garlic just doesn't hit the same
  • 1 teaspoon fresh thyme chopped – a little herbal lift that cuts through the richness
  • 1/4 cup dry white wine or broth – deglazes the pan and lifts all the browned bits stuck to the bottom
  • 1/4 cup chicken or vegetable broth – thins the sauce just enough without watering down the flavor
  • 1/4 cup heavy cream – helps the sauce come together smooth before the cheese goes in
  • 4 ounces brie rind trimmed and cubed – this is the star, so use good quality brie for the best melt
  • 1/2 cup parmesan freshly grated – pre-shredded cheese has anti-caking starch that keeps sauces grainy, so grate your own
  • 1 tablespoon white miso paste optional – a small umami boost that makes the sauce taste deeper without tasting like miso
  • Salt and pepper to taste – always season at the end since the cheeses already bring salt

Method
 

  1. Bring a large pot of salted water to a boil and drop in your pasta. Cook it just until al dente, following the package timing, since it'll finish cooking a bit more once tossed with the hot sauce. Save about a half cup of the starchy pasta water before you drain it, because that liquid is gold for loosening the sauce later.
  2. While the pasta cooks, melt the butter in your skillet over medium heat and add the diced onion. Let it soften for a couple of minutes before tossing in the sliced mushrooms. Cook everything for about 10 minutes, stirring occasionally, until the mushrooms release their liquid and that liquid cooks back off again.
  3. Once the mushrooms are golden and the pan looks mostly dry, stir in the chopped garlic and thyme. Cook for just a minute, stirring constantly so the garlic doesn't scorch. This is the moment your kitchen starts smelling incredible.
  4. Pour in the white wine and scrape up any browned bits stuck to the bottom of the pan. Let it bubble for about a minute so the alcohol cooks off, leaving behind all that concentrated flavor. If you're skipping wine, broth works fine here too.
  5. Add the broth and heavy cream to the pan, bring it up to a gentle boil, then reduce the heat and let it simmer for 2 to 4 minutes until it thickens slightly. This step sets the stage for the cheese to melt in smoothly instead of clumping.
  6. Remove the pan from the heat and stir in the cubed brie and grated parmesan, along with the miso paste if you're using it. Keep stirring until the cheeses fully melt into a glossy, creamy sauce. Taste it now and adjust the salt and pepper.
  7. Add your drained pasta directly into the skillet and toss everything together, splashing in reserved pasta water a little at a time until the sauce clings to every strand. Serve immediately while it's warm and stretchy.

Notes

  • I always trim the rind off the brie before cubing it, since it melts smoother and doesn't leave chewy bits in the sauce.
  • I like to save extra pasta water on purpose, because the sauce thickens fast once it cools and needs loosening right before serving.
  • I've found that using a mix of mushroom varieties gives way more depth than just one type alone.
  • I never rush the mushroom step, since letting them fully brown is what builds real flavor instead of a watery sauce.
  • I sometimes add a pinch of nutmeg with the cream, and it quietly rounds out the richness.