Pasta with Parmesan cream and champignon mushrooms: a velvety, quick recipe
Looking for a mushroom pasta that’s a true caress for the palate? Try our Parmesan cream: thick, flavorful and lump-free!
Have you ever wanted to cook that first course that makes a great impression, but ran into the usual problem of the cream breaking or the mushrooms turning soggy and sad?
Often people think you need heavy cream to get an enveloping texture, but the truth is the secret to a truly gourmet mushroom pasta lies in the perfect “fonduta” technique.
My goal today is to clear up these doubts, guiding you to a result that’s a real caress for the palate, without industrial shortcuts but with a touch of home wisdom.
Making farfalle with Parmesan cream and mushrooms is not just cooking, it’s a little magic that transforms milk, butter and cheese into an irresistible velouté.
In this version, I’ll show you how to manage the milk temperature and the gradual addition of Parmesan so they melt into a harmonious embrace, avoiding lumps—the number one enemy of every cook.
The mushrooms, sautéed with garlic and deglazed with white wine, add that earthy, savory note that pairs divinely with the sweetness of the farfalle.
It’s the ideal recipe for a formal dinner or simply to treat yourself after a long day at work.
With a bit of attention to temperature and the quality of the ingredients, you’ll bring to the table a glossy, fragrant and incredibly inviting dish. Put on your apron—this cream will become your new signature dish in the kitchen!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients Farfalle with Parmesan Cream and Mushrooms
- 11 oz pasta (farfalle or other short pasta)
- 28 oz mushrooms (Champignon, mixed or porcini)
- 1 cup whole milk
- 1 cup grated Parmigiano (Parmesan)
- 4 tbsp butter (divided between the cream and the mushrooms)
- 3 tbsp all-purpose flour
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- to taste dry white wine
- 1 pinch black pepper
- to taste fine salt
Tools
- Kitchen scale
- Frying pan
- Saucepan
- Pasta pot
Pasta with Parmesan cream and champignon mushrooms
Start by cleaning the mushrooms carefully: remove dirt with a brush or a damp cloth (never rinse them under running water!) and slice them. In a frying pan heat the oil and butter, brown the garlic and then remove it. Add the mushrooms, deglaze with the white wine and let it evaporate. Season with salt and pepper and cook for another 5 minutes over low heat.
While the mushrooms rest, warm the milk in a small saucepan without boiling it. In a second small saucepan, melt the butter and gradually add the flour. Whisk to create a smooth roux, avoiding lumps.
Pour the warm milk in a thin stream over the roux, continuing to whisk. Bring to a gentle boil until the cream thickens. At this point, add the Parmesan gradually and whisk vigorously off the heat until you obtain a smooth, velvety fonduta.
Boil the farfalle in plenty of salted water. Remember to drain them al dente, keeping a little cooking water in case the cream becomes too thick during the final toss.
Transfer the pasta to the pan with the mushrooms, mix well and then add the Parmesan cream. Toss everything for a minute, adding a splash of pasta cooking water if needed to loosen the sauce. Serve immediately.
Notes on ingredients and substitutions
The Mushrooms: If you use frozen mushrooms, be sure to cook them on high heat to evaporate the water quickly.
The Parmesan: For a perfect cream, use a Parmigiano aged 24 months; it will melt better without becoming stringy.
The Pasta: Farfalle are ideal for holding the cream in their folds, but ridged penne are also an excellent alternative.
Tips
If you decide to use Honey fungus (Chiodini), it is essential to blanch them for 15 minutes in water before sautéing to eliminate natural toxins. For an extra touch, add chopped fresh parsley only at the end.
Storage
This pasta is best served immediately. If you have leftovers, store them in the fridge for one day in an airtight container. To reheat, use a small saucepan with a splash of milk to restore its natural creaminess.
Variations and Alternatives
Grana Padano: You can substitute Parmigiano with Grana Padano for a slightly milder taste.
Saffron: A sachet of saffron dissolved in the milk for the cream will make the dish colorful and even more aromatic.
FAQ (Questions & Answers)
How do I avoid lumps in the cream?
The secret is to pour the hot milk very slowly onto the butter-and-flour roux while whisking vigorously by hand.
Can I use dried mushrooms?
Yes, but rehydrate them in warm water for 20 minutes and strain the soaking liquid to use in cooking the fresh mushrooms to intensify the flavor.
The cream is too thick, what do I do?
Don’t worry: just add a tablespoon of pasta cooking water or a splash of hot milk.
