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Mushroom Gruyere Pasta

Mushroom Gruyere Pasta is a rich and comforting dish made with sautéed mushrooms and a creamy Gruyere cheese sauce. This cozy recipe is perfect for fall dinners, rainy evenings, and anyone who loves indulgent cheesy mushroom pasta and elegant vegetable pasta dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g pasta (fettuccine, tagliatelle, or penne)
  • 2 tablespoons butter or olive oil
  • 12 oz 340 g mushrooms (cremini, button, or mixed mushrooms), sliced
  • 1 small shallot or onion finely chopped
  • 3 cloves garlic minced
  • 1 cup heavy cream or half-and-half
  • 1¼ cups Gruyere cheese freshly grated
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • ¼ cup reserved pasta water as needed
  • Optional Add-Ins
  • Smoked Gruyere for deeper flavor
  • Spinach or kale
  • Splash of white wine

Method
 

  1. Cook pasta in a large pot of salted water according to package instructions. Reserve ¼ cup pasta water, then drain.
  2. Heat butter or olive oil in a large skillet over medium heat.
  3. Add mushrooms and cook for 6–8 minutes until golden and slightly crisp.
  4. Stir in shallot and garlic; cook for 1 minute until fragrant.
  5. Reduce heat to medium-low and pour in cream. Simmer gently for 2–3 minutes.
  6. Add grated Gruyere cheese gradually, stirring until melted and smooth.
  7. Season with salt, pepper, and thyme.
  8. Add cooked pasta to the sauce and toss to coat evenly.
  9. Use reserved pasta water to loosen the sauce if needed.
  10. Serve immediately with extra Gruyere or herbs on top.

Notes

Use freshly grated cheese for best melting
Do not overcrowd mushrooms to achieve browning
Smoked Gruyere works beautifully for smoked Gruyere recipes
Best served fresh for maximum creaminess