Mushrooms are the star of the show with this simple beef pasta dish that’s ready in fifteen minutes!
Raise your hand if you have a picky eater in your house.
I bet almost everyone’s raising a hand.
In fact, I’m sure of it!
My husband was a picky eater when I met him back in the early 2000s.
Meat, potatoes and onions (the only vegetable he’d tolerate)—that’s about it.
But over the years he’s become open to trying new things (yay!) and sometimes he’s pleasantly surprised to discover a new favorite (zucchini), and other times not so much (green beans).
It’s refreshing that he’s willing though; there’s nothing worse than someone who refuses to even try something.
(Wasn’t that a Seinfeld episode? Pie?)
So, anyway, the most recent new favorite is: mushrooms!
Button, portobello, cremini … all of them. He’s open to eating all of them. Wah-hoo!
This is happy news for me since mushrooms have been a favorite of mine ever since I discovered how yummy they were on pizza when I was in middle school.
Tonight called for a quick dinner idea, having just returned from a conference and being utterly and completely exhausted.
I first reached for pasta, and then for the small container of sliced mushrooms in my refrigerator, and finally for my favorite new pan.
Fifteen minutes later?
This pasta with beef mushroom sauce is done.
- ½ pound egg noodles (or fettuccine, spaghetti, linguine, etc.)
- 8 ounces fresh mushrooms, sliced (any variety)
- 4 green onions, diced
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- ¼ cup white wine*
- 1 cup beef broth
- 3 tablespoons + 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped
- ¼ cup grated Parmesan
- Bring a large pot of water to a boil with 3 tablespoons of salt. Add the pasta and set it to cook to just under al dente – it will finish cooking for another minute in the sauce later.
- Meanwhile warm the olive oil and 2 tablespoons of butter in a deep skillet set over medium-high heat. I used my brand new Calphalon pan that I won at a conference a couple weeks ago, and it’s awesome.
- Once the butter has melted, add the onions and cook them for 2 minutes, stirring occasionally. Add the garlic and mushrooms, and continue cooking and stirring for another 5 minutes.
- Pour the wine into the mushroom mixture, taking care to scrape up all the yummy bits (or "fond"), bring to a boil and let cook until the mixture reduces a little – about 1 minute.
- Sprinkle the mushrooms with flour, salt and pepper. It will become pasty, which is normal. Let the flour cook off for 1 minute and then pour the beef broth in all at once. Cook and stir until the sauce starts to bubble, then add the remaining 2 tablespoons of butter.
- When the pasta reaches just under al dente, add it to the mushroom sauce along with ¼ cup of the pasta water and the parsley. Toss everything to combine and continue cooking for another 1-2 minutes. Top with grated Parmesan.
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