Creamy Mushroom Pasta With Garlic Crumbs
Updated April 20, 2026
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 45 min
- Rating
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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
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
Comments
I used a higher ratio of mushrooms to pasta, and only had skim milk and a spoonful of yogurt instead of heavy cream, so didn't make the dish exactly as written. It was delicious, and the dry pan mushroom technique added nice texture and umami. The crumbs were so flavorful. Will definitely make it again.
I had to modify to make it gluten free (e.g., gf fusilli for the pasta). The strangest modification: I didn’t have gf panko, so I used crushed Moonions (essentially a cleaner and gf version of funions). Delicious!
I liked it well enough to try it again with minor modifications. I’d add more lemon zest and try sherry. Vermouth was chosen over Marsala, which was all we had on hand. Might also add a dash of nutmeg. Needed more salt than I expected. Felt more like an autumn dish for some reason.
Made this without the breadcrumbs because I didn’t have any - not needed! Added a squirt of lemon juice to the sauce and used a San Francisco specific fresh pasta made with durum wheat - absolutely delicious!!!
Guys! I mistakenly got regular bread crumbs not panko and it turned out great. Solved the “too much contrast with the crunch” comments.
made this, but no panko ! used heavy cream, did not use any wine or lemon zest... just added more cream,& chicken broth, turned out so delicious...so so good! pasta water, thickened the sauce ! so yummy ! thank you for posting this recipe, i will be making again!