Mushroom mascarpone pasta burrata: Prepare to be transported to culinary heaven with this incredibly decadent and surprisingly simple dish! Imagine twirling strands of perfectly cooked pasta, coated in a creamy, earthy sauce, and then crowned with the luxurious, milky heart of fresh burrata. Are you drooling yet? I know I am just thinking about it!
While not steeped in centuries of tradition like some Italian classics, mushroom mascarpone pasta burrata is a modern masterpiece that draws inspiration from the rich culinary heritage of Italy. The use of mascarpone, a luxuriously smooth Italian cream cheese, hints at the Northern Italian influence, while the burrata, with its origins in Puglia, brings a touch of Southern Italian sunshine to the plate. This dish is a celebration of Italian flavors and textures, all harmoniously combined.
People adore this pasta for its exquisite balance of flavors and textures. The earthy umami of the mushrooms, the subtle sweetness of the mascarpone, and the tangy richness of the burrata create a symphony on the palate. The creamy sauce clings beautifully to the pasta, while the burrata adds a burst of fresh, milky goodness with every bite. Plus, it’s surprisingly quick and easy to make, making it perfect for a weeknight indulgence or an impressive dish to serve to guests. Get ready to experience a pasta dish that’s both comforting and sophisticated!
Ingredients:
- For the Pasta:
- 1 pound dried pasta (such as fettuccine, linguine, or spaghetti)
- Salt, for pasta water
- For the Mushroom Sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup vegetable broth (or chicken broth)
- 1/4 cup heavy cream
- 4 ounces mascarpone cheese
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for serving
- Salt and freshly ground black pepper, to taste
- For Serving:
- 4 ounces burrata cheese (1 large ball or 2 small), at room temperature
- Red pepper flakes (optional)
- Extra virgin olive oil, for drizzling (optional)
Preparing the Mushroom Sauce:
- Sauté the Mushrooms: In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and browned, about 8-10 minutes. Don’t overcrowd the pan; if necessary, cook the mushrooms in batches to ensure they brown properly. Browning the mushrooms is key to developing a deep, savory flavor. I like to let them sit undisturbed in the pan for a minute or two at a time to really get a good sear.
- Add Garlic and Deglaze: Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter. Pour in the white wine and scrape up any browned bits from the bottom of the pan. This process, called deglazing, adds a lot of flavor to the sauce. Let the wine simmer for a few minutes, until it has reduced slightly.
- Simmer with Broth and Cream: Pour in the vegetable broth (or chicken broth) and bring to a simmer. Reduce the heat to medium-low and let the sauce simmer for about 5-7 minutes, allowing the flavors to meld together. Stir in the heavy cream and bring back to a gentle simmer.
- Incorporate Mascarpone and Parmesan: Reduce the heat to low. Add the mascarpone cheese and Parmesan cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth and creamy. The mascarpone adds a wonderful richness and velvety texture to the sauce.
- Season to Taste: Season the mushroom sauce with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese is already salty, so start with a small amount of salt and add more as needed. Stir in the chopped fresh parsley.
Cooking the Pasta:
- Boil Water: Bring a large pot of salted water to a rolling boil. The water should be generously salted; I usually add about 1-2 tablespoons of salt per gallon of water. This seasons the pasta from the inside out.
- Cook Pasta: Add the pasta to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite. Overcooked pasta will be mushy and won’t hold the sauce as well.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is a secret ingredient that helps to bind the sauce to the pasta and create a creamy emulsion.
- Drain Pasta: Drain the pasta in a colander.
Combining Pasta and Sauce:
- Combine: Add the drained pasta to the skillet with the mushroom sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Serve: Divide the pasta among plates or bowls. Top each serving with a generous dollop of burrata cheese.
- Garnish: Sprinkle with extra grated Parmesan cheese and chopped fresh parsley. If desired, drizzle with extra virgin olive oil and sprinkle with red pepper flakes for a touch of heat.
- Enjoy: Serve immediately and enjoy! The burrata is best when served at room temperature, so it’s nice and creamy.
Tips and Variations:
- Type of Mushrooms: Feel free to use any combination of mushrooms you like. Some other good options include portobello, chanterelle, and morels. If using dried mushrooms, rehydrate them in hot water before adding them to the sauce.
- Wine Substitution: If you don’t have white wine on hand, you can substitute it with more vegetable broth or chicken broth. You can also add a splash of lemon juice for acidity.
- Spice it Up: For a spicier dish, add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage in place of some of the mushrooms.
- Add Protein: You can add cooked chicken, shrimp, or sausage to the pasta for a heartier meal.
- Vegetarian Option: This recipe is already vegetarian, but you can easily make it vegan by using plant-based butter, cream, and mascarpone cheese. You can also omit the Parmesan cheese or use a vegan Parmesan alternative.
- Make Ahead: The mushroom sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce before adding the pasta.
- Burrata Alternative: If you can’t find burrata cheese, you can substitute it with fresh mozzarella or ricotta cheese.
- Garlic Infusion: For a more intense garlic flavor, you can infuse the olive oil with garlic before adding the mushrooms. Simply heat the olive oil with a few cloves of crushed garlic over low heat for a few minutes, then remove the garlic before adding the mushrooms.
- Herb Variations: Experiment with different herbs in the sauce. Thyme, rosemary, and oregano are all good options.
- Nutmeg: A pinch of freshly grated nutmeg can add a warm, subtle flavor to the sauce.
Serving Suggestions:
- Serve this pasta as a main course for a delicious and satisfying meal.
- Pair it with a simple green salad and some crusty bread for a complete dinner.
- It’s also a great dish to bring to a potluck or dinner party.
- For a special occasion, serve it with a glass of chilled white wine.
Storing Leftovers:
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat the pasta in the microwave or in a skillet over medium heat. You may need to add a little water or broth to loosen the sauce.
- The burrata cheese is best when fresh, so it’s not recommended to store it with the leftovers. Add fresh burrata when reheating.
Nutritional Information (Approximate):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 600-800 per serving
- Protein: 25-35g
- Fat: 30-40g
- Carbohydrates: 60-80g
Why This Recipe Works:
This recipe is a winner because it combines simple ingredients in a way that creates a complex and flavorful dish. The mushrooms are browned to perfection, the garlic adds a pungent aroma, and the white wine deglazes the pan, adding depth of flavor. The mascarpone cheese creates a creamy and luxurious sauce, while the Parmesan cheese adds a salty and savory note. The burrata cheese, with its creamy center, provides a delightful contrast to the rich sauce and perfectly cooked pasta. The fresh parsley adds a pop of color and freshness. It’s a restaurant-quality meal that you can easily make at home!
Troubleshooting:
- Sauce Too Thick: If the sauce becomes too thick, add a little reserved pasta water or broth to thin it out.
- Sauce Too Thin: If the sauce is too thin, simmer it for a few more minutes to allow it to reduce. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to
Conclusion:
This Mushroom Mascarpone Pasta with Burrata isn’t just another pasta dish; it’s an experience. The earthy depth of the mushrooms, the creamy richness of the mascarpone, and the burst of fresh, milky burrata create a symphony of flavors and textures that will leave you craving more. Trust me, once you taste this, you’ll understand why I’m so passionate about it. It’s the kind of meal that elevates a simple weeknight dinner into something truly special, and it’s impressive enough to serve to guests.
Why is this a must-try? Because it’s surprisingly easy to make, even though it tastes like it came from a fancy Italian restaurant. The combination of ingredients is simply divine, and the burrata adds that touch of luxury that makes it feel extra indulgent. Plus, it’s incredibly versatile!
Looking for serving suggestions? I love pairing this pasta with a simple side salad dressed with a light vinaigrette. The acidity of the salad cuts through the richness of the pasta perfectly. A crusty loaf of bread is also a must for soaking up all that delicious sauce. For a complete meal, consider adding grilled chicken or shrimp for extra protein.
But the fun doesn’t stop there! Feel free to experiment with variations to make this recipe your own. If you’re not a fan of burrata (though I highly recommend it!), you can substitute it with fresh mozzarella or even a dollop of ricotta. For a vegetarian twist, add some roasted vegetables like asparagus, zucchini, or bell peppers. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little heat. And if you want to make it even more decadent, stir in a tablespoon of truffle oil at the end.
Here are a few more ideas to spark your creativity:
Serving & Variation Ideas:
- Wine Pairing: A crisp Pinot Grigio or a light-bodied Chardonnay would complement the flavors beautifully.
- Herb Variations: Experiment with different herbs like thyme, oregano, or even a touch of rosemary.
- Cheese Swaps: If you can’t find burrata, fresh mozzarella or even a creamy goat cheese would work well.
- Spice it Up: Add a pinch of red pepper flakes for a little kick.
- Vegetable Boost: Toss in some roasted vegetables like asparagus, zucchini, or bell peppers.
I truly believe that this mushroom mascarpone pasta burrata recipe is a winner. It’s a crowd-pleaser, it’s relatively quick to make, and it’s guaranteed to impress. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking!
I’m so excited for you to try this recipe and experience the magic for yourself. Once you’ve made it, please come back and share your thoughts in the comments below. I’d love to hear about your experience, any variations you tried, and what you thought of the overall flavor. Did you add any extra ingredients? Did you find a new favorite wine pairing? Let me know! Your feedback is invaluable, and it helps me create even better recipes for you in the future. Happy cooking!
Mushroom Mascarpone Pasta Burrata: A Delicious & Creamy Recipe
Creamy mushroom pasta with burrata cheese is a restaurant-quality meal you can easily make at home! This dish features perfectly browned mushrooms in a rich, savory sauce, tossed with al dente pasta and topped with creamy burrata.
Ingredients
- 1 pound dried pasta (such as fettuccine, linguine, or spaghetti)
- Salt, for pasta water
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup vegetable broth (or chicken broth)
- 1/4 cup heavy cream
- 4 ounces mascarpone cheese
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for serving
- Salt and freshly ground black pepper, to taste
- 4 ounces burrata cheese (1 large ball or 2 small), at room temperature
- Red pepper flakes (optional)
- Extra virgin olive oil, for drizzling (optional)
Instructions
- Sauté the Mushrooms: In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and browned, about 8-10 minutes. Don’t overcrowd the pan; if necessary, cook the mushrooms in batches to ensure they brown properly.
- Add Garlic and Deglaze: Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes, until it has reduced slightly.
- Simmer with Broth and Cream: Pour in the vegetable broth (or chicken broth) and bring to a simmer. Reduce the heat to medium-low and let the sauce simmer for about 5-7 minutes, allowing the flavors to meld together. Stir in the heavy cream and bring back to a gentle simmer.
- Incorporate Mascarpone and Parmesan: Reduce the heat to low. Add the mascarpone cheese and Parmesan cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth and creamy.
- Season to Taste: Season the mushroom sauce with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley.
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook Pasta: Add the pasta to the boiling water and cook according to the package directions, until al dente.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain Pasta: Drain the pasta in a colander.
- Combine: Add the drained pasta to the skillet with the mushroom sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Serve: Divide the pasta among plates or bowls. Top each serving with a generous dollop of burrata cheese.
- Garnish: Sprinkle with extra grated Parmesan cheese and chopped fresh parsley. If desired, drizzle with extra virgin olive oil and sprinkle with red pepper flakes for a touch of heat.
- Enjoy: Serve immediately and enjoy!
Notes
- Type of Mushrooms: Feel free to use any combination of mushrooms you like. Some other good options include portobello, chanterelle, and morels. If using dried mushrooms, rehydrate them in hot water before adding them to the sauce.
- Wine Substitution: If you don’t have white wine on hand, you can substitute it with more vegetable broth or chicken broth. You can also add a splash of lemon juice for acidity.
- Spice it Up: For a spicier dish, add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage in place of some of the mushrooms.
- Add Protein: You can add cooked chicken, shrimp, or sausage to the pasta for a heartier meal.
- Vegetarian Option: This recipe is already vegetarian, but you can easily make it vegan by using plant-based butter, cream, and mascarpone cheese. You can also omit the Parmesan cheese or use a vegan Parmesan alternative.
- Make Ahead: The mushroom sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce before adding the pasta.
- Burrata Alternative: If you can’t find burrata cheese, you can substitute it with fresh mozzarella or ricotta cheese.
- Garlic Infusion: For a more intense garlic flavor, you can infuse the olive oil with garlic before adding the mushrooms. Simply heat the olive oil with a few cloves of crushed garlic over low heat for a few minutes, then remove the garlic before adding the mushrooms.
- Herb Variations: Experiment with different herbs in the sauce. Thyme, rosemary, and oregano are all good options.
- Nutmeg: A pinch of freshly grated nutmeg can add a warm, subtle flavor to the sauce.
- Sauce Too Thick: If the sauce becomes too thick, add a little reserved pasta water or broth to thin it out.
- Sauce Too Thin: If the sauce is too thin, simmer it for a few more minutes to allow it to reduce. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
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