Brown Butter Mushroom Pasta (Printable Version)
Spaghetti with browned butter, garlic, thyme mushrooms, and crispy breadcrumbs ready in 30 minutes.
# Everything You’ll Need:
→ Pasta
01 -
8 ounces spaghetti
→ Breadcrumbs
02 -
½ cup fresh French-style breadcrumbs
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
→ Butter Sauce
05 -
8 tablespoons unsalted butter
06 -
1 tablespoon extra-virgin olive oil
07 -
3 cloves garlic, minced
08 -
8 ounces cremini mushrooms, thinly sliced
09 -
4 sprigs fresh thyme
10 -
2 tablespoons chopped fresh parsley leaves
# Steps to Cook:
01 -
Boil spaghetti in a large pot of salted water according to package directions until al dente; drain thoroughly.
02 -
Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until golden and crisp, about 3 to 5 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
03 -
Melt butter in the same skillet over low heat, adding one tablespoon at a time until the butter foams. Add minced garlic and cook, stirring often, until fragrant, about 1 minute.
04 -
Add sliced mushrooms and fresh thyme to the skillet. Cook, stirring occasionally, until mushrooms are tender and browned, about 3 to 5 minutes. Season with salt and pepper to taste.
05 -
Place drained spaghetti on plates. Spoon the brown butter mushroom mixture over pasta and sprinkle with toasted breadcrumbs. Garnish with chopped parsley if desired and serve immediately.
# Extra Suggestions:
01 -
Use fresh French-style breadcrumbs for optimal texture and flavor.