Across Italy · No.30 / 103
Mushroom Cream Pasta
Mushroom Cream Pasta
An easy cream spaghetti that cooks shimeji with onion and bacon before drawing their savory aroma into a gentle milk sauce.
Log a cooked day
This log is stored only in this browser. Choosing a dish does not log it.
Cook this pasta on video
Watch the creators’ original videos for the method and finish.
Keita YugeMushroom cream pastaWatch on YouTube ↗
Meet the dish
A contemporary variation documented in Japanese-language recipe material; no specific regional origin has been verified
Drive off mushroom moisture first so their toasted aroma remains clear in the mild milk sauce.
Pasta shapes to use
- Spaghetti
Key ingredients
- Shimeji mushrooms
- Onion
- Bacon
- Milk
- Olive oil
Follow the cooking scenes
-
Step 1: Prepare the ingredients
Separate the mushrooms, slice the onion thinly, and cut the bacon into even pieces for consistent cooking.
-
Step 2: Sauté the mushrooms
Cook bacon, onion and mushrooms in olive oil, leaving them undisturbed at intervals so the mushrooms lightly brown.
-
Step 3: Add the milk
Remove the pan from the heat, mix in milk and the cream seasoning, then return it to low heat until evenly warm.
-
Step 4: Coat the pasta
Add cooked spaghetti and plate once a thin white sauce coats the strands. Use pepper or cheese sparingly.
What to watch for
- Avoid crowding the mushrooms so they brown rather than steam.
- Add milk only after sautéing and keep it away from fierce heat.
What sets it apart
Unlike salmon or chicken cream pasta, this dish places the aroma and springy texture of shimeji at the center of the white sauce.