Cream of Mushroom Pastina Recipe

Introduction

This Cream of Mushroom Pastina is a comforting and creamy pasta dish that highlights the earthy flavor of mushrooms. With a combination of finely ground and caramelized mushrooms, it offers a rich texture and savory depth that’s perfect for a cozy meal.

Ingredients

• 1 lb. cremini or baby bella mushrooms, rinsed, divided
• 2 Tbsp. extra-virgin olive oil, divided
• 2 Tbsp. unsalted butter, divided
• Kosher salt
• 1 large shallot, finely chopped
• 8 garlic cloves, finely chopped
• 2 1/3 cups (or more) low-sodium vegetable broth
• 8 oz. acini di pepe or pastina
• 1 cup heavy cream
• 2 oz. Pecorino Romano, finely grated (about 1 cup)

Instructions

1. Step 1: In a food processor, pulse 12 oz. mushrooms until finely ground. Some pieces may remain slightly larger, which is fine. Thinly slice the remaining 4 oz. mushrooms and set aside.
2. Step 2: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter melts. Add sliced mushrooms and cook, stirring frequently, until browned and nearly crispy, about 8 minutes; season with salt. Transfer to a plate.
3. Step 3: In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until melted. Add pureed mushrooms and cook, stirring occasionally, until they begin to brown and most moisture evaporates, about 10 minutes.
4. Step 4: Reduce heat to medium. Add shallot and garlic to the skillet, season with salt, and cook, stirring, until shallots soften, about 5 minutes. Pour in vegetable broth, scraping the bottom of the pan, and bring to a simmer. Add acini di pepe or pastina and season with salt. Lower heat to medium-low and cook, stirring occasionally to prevent sticking and adding more broth if needed, until pasta is al dente, about 12 minutes.
5. Step 5: Stir in heavy cream and Pecorino Romano cheese, cooking and stirring frequently until cheese melts, about 2 to 3 minutes. Fold in the caramelized mushrooms just before serving for a lovely texture contrast.

Tips & Variations

• If you can’t find acini di pepe or pastina, small pasta shapes like orzo or finely broken spaghetti can work as a substitute.
• For a dairy-free version, swap the butter for olive oil and use a plant-based cream alternative.
• Adding a splash of white wine when cooking the pureed mushrooms enhances the mushroom flavor.
• For extra freshness, garnish with chopped parsley or chives before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the pasta if it thickens during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, you can use button mushrooms, shiitake, or portobello mushrooms, but cremini or baby bella mushrooms are preferred for their rich flavor and texture.

What if I don’t have a food processor to puree the mushrooms?

If you don’t have a food processor, finely chop the mushrooms by hand or use a blender in short pulses until finely chopped, taking care not to over-process into a puree.

Cream of Mushroom Pastina Recipe

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★★★★★

5 from 103 reviews

• Author: lilan
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Cream of Mushroom Pastina recipe is a comforting and creamy Italian-inspired dish featuring finely ground and sautéed cremini mushrooms, delicate acini di pepe pasta, and a rich blend of heavy cream and Pecorino Romano cheese. The combination of pureed and caramelized mushrooms brings an intense, deep mushroom flavor with a velvety texture, perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

Mushrooms

• 1 lb. cremini or baby bella mushrooms, rinsed, divided (12 oz. for pureeing, 4 oz. for slicing)

Cooking Fats

• 2 Tbsp. extra-virgin olive oil, divided
• 2 Tbsp. unsalted butter, divided

Vegetables & Aromatics

• 1 large shallot, finely chopped
• 8 garlic cloves, finely chopped

Liquids & Dairy

• 2 1/3 cups (or more) low-sodium vegetable broth
• 1 cup heavy cream
• 2 oz. Pecorino Romano, finely grated (about 1 cup)

Other

• Kosher salt, to taste
• 8 oz. acini di pepe or pastina

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Instructions

1. Prepare Mushrooms: In a food processor, pulse 12 oz. of the mushrooms until finely ground. It’s normal to have some slightly larger pieces. Thinly slice the remaining 4 oz. of mushrooms and set aside.
2. Caramelize Sliced Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter melts. Add the sliced mushrooms and cook, stirring frequently, until they’re browned and nearly crispy, about 8 minutes. Season with kosher salt and transfer to a plate.
3. Cook Pureed Mushrooms: In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until butter melts. Add the pureed mushrooms and cook, stirring occasionally, until they begin to brown and most moisture evaporates, about 10 minutes.
4. Sauté Aromatics and Simmer Pasta: Reduce heat to medium. Add the chopped shallot and garlic to the skillet with pureed mushrooms. Season with salt and cook, stirring, until shallots soften, about 5 minutes. Pour in vegetable broth, scraping the pan bottom to deglaze. Bring to a simmer, then add the acini di pepe pasta and season again with salt. Reduce heat to medium-low and cook, stirring occasionally to prevent sticking. Add more broth if needed, until pasta is al dente, about 12 minutes.
5. Finish with Cream, Cheese, and Mushrooms: Stir in the heavy cream and grated Pecorino Romano cheese. Cook, stirring frequently, until the cheese melts and the sauce is creamy, 2 to 3 minutes. Finally, fold in the caramelized sliced mushrooms and serve immediately.

Notes

• Acini di pepe is a small, round pasta ideal for creamy soups and dishes like this. If unavailable, substitute with orzo or fine pastina.
• Adjust vegetable broth quantities as needed to maintain a creamy, not dry, texture during pasta cooking.
• For a vegan version, substitute butter with olive oil, use plant-based cream, and replace Pecorino Romano with a vegan hard cheese alternative.
• Be sure to stir frequently during pasta cooking to prevent sticking and burning.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of broth or cream.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: Cream of Mushroom Pastina, mushroom pasta, creamy mushroom recipe, acini di pepe recipe, comforting pasta, Italian mushroom dish