Creamy Mushroom Pasta With Garlic Crumbs
Published April 14, 2026
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 45 min
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Ingredients
Kosher salt, such as Diamond Crystal
1 pound fettuccine, linguine or other flat, long pasta
1 pound cremini or button mushrooms, stems roughly chopped (about 1 cup) and caps sliced, separated
4 garlic cloves, divided
½ cup panko bread crumbs
3 tablespoons olive oil, divided
⅓ cup fresh parsley leaves, finely chopped
¼ cup grated Parmesan
½ teaspoon finely grated lemon zest
1 large shallot, chopped
Black pepper
¼ cup dry sherry or dry white wine
1½ cups heavy cream
Nutritional analysis per serving (4 to 6 servings)
68 grams carbs; 71 milligrams cholesterol; 625 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 31 grams fat; 1 gram trans fat; 4 grams fiber; 600 milligrams sodium; 17 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to package directions. Reserve 1 ⅔ cups pasta water and drain.
- Step 2
Meanwhile, prepare the topping: Place a large skillet over medium-high heat. Add the chopped mushroom stems in an even layer and cook, undisturbed, until the stems begin to sweat and brown on the underside, 3 to 5 minutes. Grate in 1 clove garlic and add the panko, 2 tablespoons olive oil and a generous pinch of salt. Stir to combine and continue to cook, stirring often, until the panko is golden brown, 3 to 5 minutes more. Transfer to a small bowl to cool to room temperature. Add the chopped parsley, grated Parmesan and lemon zest and stir to combine.
- Step 3
Wipe out the skillet if needed and return to the burner over high heat. Add the sliced mushroom caps in an even layer and cook, undisturbed, until the mushrooms sweat, start to shrink and are golden in spots underneath, 4 to 6 minutes. Stir, spread back into an even layer, and continue to cook 2 minutes more, undisturbed, to further draw out their moisture.
- Step 4
Lower heat to medium. Add the remaining tablespoon olive oil, shallot, 1 teaspoon salt and ½ teaspoon pepper and stir to combine. Cook, stirring occasionally, until the shallot is softened and browned around the edges and the mushrooms are golden brown in spots, 2 to 5 minutes.
- Step 5
Grate the remaining 3 cloves garlic over the mushrooms and cook, stirring constantly, until fragrant, about 30 seconds. Add the sherry and stir often, scraping up any browned bits, until the alcohol has cooked off, about 1 minute.
- Step 6
Add the heavy cream and 1 ⅓ cups of the reserved pasta water and bring to a simmer over high heat. Simmer, adjusting the heat as needed, until the sauce is slightly thickened and reduced, 3 to 7 minutes. Season to taste with salt and pepper.
- Step 7
Transfer the pasta to the skillet and toss until glossy and the sauce just clings to it (it should still be very saucy but will thicken as it cools). Remove from the heat and serve immediately, sprinkled with the panko topping. If pasta sauce becomes too thick, add a splash of the remaining pasta water and toss again to loosen.
Private Notes