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Creamy Mushrooms with Pasta

/ Source: Courtesy of Olga Massov Freedman, author and writer of the blog Sassy Radish
4 to 6
Olga Massov Freedman
4 to 6


  • 1/2 pound cremini mushrooms
  • 1 sprig thyme
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 small shallots, finely chopped
  • 1/4 cup dry white wine
  • 2 tablespoons heavy cream
  • 2 tablespoons sour cream
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound pasta (elbow macaroni is perfect)
  • Chef notes

    Most people don't think of pasta as a side dish, but it was originally meant to be just that. Make this and serve with a main dish, or, if you are really looking to simplify this can be the center piece as well. Either way, it's a fun way to showcase earthy, flavorful mushrooms.



    Using a cloth or paper towel, clean mushrooms to remove the grit and dirt. Finely chop mushrooms and set aside. Bring a large pot of salted water to a boil.


    In a large skillet over medium-high heat, melt 2 tablespoons butter. Sauté shallots and thyme until soft, 3 minutes. Add the remaining butter and mushrooms and cook, stirring, 5 minutes. Add the wine, reduce heat to medium, cover and sauté 5 minutes until the alcohol has evaporated.


    While the mushrooms cook, in a small bowl stir together the heavy cream, sour cream, salt, and pepper. Also, start cooking the pasta – and cook 2 minutes less than indicated on the package (elbow macaroni take about 9 minutes).


    When the wine has mostly evaporated, stir the dairy mixture into the mushrooms, as well as the chives. Reduce heat to low, and stir until well-combined.


    Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet, and stir to distribute mushrooms throughout. Add some of the reserved pasta water if the mixture seems too dry. Remove from heat and serve immediately.

    Source: Courtesy of Olga Massov Freedman, author and writer of the blog Sassy Radish