Mushroom Cream Pasta

5 from 5 reviews


  • 400g Linguine , cooked according to package direction
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 100g fresh shiitake mushroom, sliced
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup water
  • 1 can condensed cream of mushroom soup
  • 1 cup heavy cream (or all-purpose cream)
  • grated parmesan cheese
  • salt and pepper to taste
  • 1 1/2 tsp Truffle oil (optional)


  1. Heat olive oil in a pot and sauté garlic until fragrant.
  2. Add shiitake mushrooms and cook for 2-3 minutes. Season with about 1/4 tsp salt. remove from pan and set aside.
  3. In the same pan, melt butter. Add flour and stir to form a roux. Add water and whisk until free of lumps.
  4. Pour in condensed cream of mushroom soup and heavy cream. Add shiitake mushroom.
  5. Whisk to combine and simmer for 3 minutes.
  6. Season with salt and pepper. Turn off heat, add truffle oil and give it a quick stir.
  7. Scoop over pasta on a plate and sprinkle with grated parmesan cheese on top.