Healthy with Champignon (Button) Mushrooms
A Mushroom Pasta Sauce recipe the way they do it in Italy—with a touch of butter, plenty of olive oil and lots of fresh parsley. Italians call this dish “Tagliatelle ai Funghi Champignon” —or Champignon Mushroom Tagliatelle.
Unlike the porcini, you can easily find champignon (white button) mushrooms in most groceries including the United States. This recipe gives this economical mushroom the gourmet treatment. It is a delicate, earthy vegetarian dish that is sure to please. Top with freshly grated Parmigiano Reggiano.
How to Clean Mushrooms? Watch the Video Recipe!
Learn the right way to clean a champignon mushroom (button mushroom) in our video recipe:
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How to Make Mushroom Pasta Sauce: Tips
Think heavy cream is needed to make a delicious mushroom pasta sauce? Think again! This traditional Italian recipe is savory and delicious.
Clean mushrooms the right way!
Washing mushrooms with water can change the taste and texture. To clean, peel the outer skin of the mushrooms with a paring knife—just as you would a piece of fruit! Or, give the mushroom a super quick rinse and immediately dry them with a paper towel.
There are two easy ways to mash mushrooms for this recipe: Coarsely chop, then use a blender to ‘mash.’ Or use a garlic press!
Use the real Parmigiano Reggiano cheese.
In most countries (including the United States and Italy), so-called parmesan cheese is not the same thing as Parmigiano Reggiano. It is Parmigiano Reggiano cheese that is used in most authentic recipes coming from Italy—not parmesan.
Want to make this vegan?
Replace the butter with extra-virgin olive oil and don’t top with cheese.
Do mushrooms need to be cleaned before cooking with them? Can they be soaked in water? Find out how to clean mushrooms the right way in our guide!
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Mushroom Pasta Sauce Recipe with White Button Mushrooms
- 1 lb button mushrooms also called champignon or crimini; cleaned
- 3 ½ tbsp butter
- 10 tbsp olive oil
- 1 handful flatleaf parsley minced
- 1 clove garlic
- ½ tsp salt or to taste
- ½ tsp black pepper
- 14 oz pasta tagliatelle (or fettucine or pappardelle)
- 4 tbsp Parmigiano Reggiano finely grated, for topping
Prepare the Mushrooms
- Remove any dirt from the mushrooms. Use a clean brush to brush off any loose dirt. Then wipe the mushrooms with a damp paper towel to clean any remaining dirt.Or, peel a thin layer of skin off the outside of all the mushrooms with a paring knife.
- Dice ⅓ of the mushrooms. Mince or mash or the rest of the mushrooms using a blender or a garlic press.
Sauté the Mushrooms
- In a medium pot, combine: the mushrooms, butter, olive oil, minced parsley and one clove of fresh garlic. Stir and let the mushrooms rest with no heat for 5 minutes.
- Then, cook covered for 5 minutes on medium heat. After the 5 minutes, add ½ tsp of fine salt and ½ tsp of black pepper. Stir.
- When the mushrooms start to release water, remove the lid. Raise the temperature to reduce the liquid. See butter/oil sitting on the top? Continue to reduce, cooking for 5 more minutes.
- Turn off the heat and remove the clove of garlic. Cover and set aside.
Finish with Pasta
- Bring water to boil. Cook the tagliatelle or pasta of your choice according to package instructions. Salt the water halfway through the cook time.
- Toss the drained pasta with the mushroom sauce and grated Parmigiano Reggiano. Drizzle on extra virgin olive oil. Serve!