Whip this up in less than 30 min. So buttery, so garlicky, and so easy! Loaded with thyme mushrooms and toasted breadcrumbs!
This is basically going to be my dinner every single night for the rest of my life.
I mean, let’s take a look at this lineup here.
Toasted golden brown breadcrumbs.
Perfectly sauteed garlicky-thyme mushrooms.
Lots and lots of pasta.
All sitting in a pool of brown butter.
It’s pretty epic. It’s also super simple, quick and fast to whip up. It doesn’t require too many ingredients, and it’s pretty much fool-proof because no one will be turning down this butter sauce. And I mean no-one.
So be sure to serve this with crusty bread, a glass of wine and one fork. Because maybe we don’t feel like sharing this one tonight. That’s just my two cents.
Brown Butter Mushroom Pasta
- 8 ounces spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh French style breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
- 8 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 4 sprigs thyme
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
- Melt butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
- Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs, garnished with parsley, if desired.
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