Mushroom and white wine pasta


As we had an opened bottle of white wine in the fridge (I don’t like drinking it, I used some of it in an onion side dish last week), I decided to couple it with some mushrooms.  I was actually looking for some exotic mushrooms to jazz the pasta up a bit, but in the end I was quite happy that our local greengrocer was fresh out of all except for the good old white button type. I am afraid that the other ingredients of this recipe might overwhelm the subtleties of delicate mushrooms; this is after all a noteworthy comfort dish to say the least.

The wine gives the sauce a slightly sour taste at first, so I recommend letting it rest for a few hours if you can.


2 chopped onions

3 teaspoons garlic

400 g white button mushrooms, finely chopped

250 ml chicken stock

125 ml white wine

2 teaspoons thyme

200 ml plain yogurt

3 tablespoons cream cheese

Parmesan cheese

300 g fusilli pasta


  1. Fry the onions and garlic in some oil until brown. Add the mushrooms and fry until there is no extra moisture seeping from the mushrooms.
  2. Pour in the chicken stock and wine and let it simmer for about 10 minutes with the thyme.
  3. Add the yogurt and cream cheese.
  4. Cook the pasta in a separate pot.
  5. To serve dish up some pasta with mushroom mixture over it, adding some parmesan and black pepper to taste.

2 thoughts on “Mushroom and white wine pasta

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