Fusilli with Mushrooms and Nutmeg
Creamy fusilli with mushrooms and nutmeg. Easy steps, substitution tips, and storage advice for a cozy weeknight pasta.
This recipe comes from our good friends, Judith Dunbar Hines and Rick Delby, at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago. They adapted it from: The Encycolpedia of Herbs, Spices & Flavorings, Elisabeth Lambert Oritz.
Submitted by: Judith Dunbar Hines and Rick Delby n/a from n/a, n/a
Yield: serves 4
- Sauté onions and mushrooms over medium heat until the mushroom liquid evaporates, then finish with cream and a pinch of nutmeg.
- Cook fusilli al dente, drain, and toss with the mushroom cream sauce and freshly grated Parmesan.
- You can swap ingredients: use different mushroom types, gluten free pasta, or dairy-free creams; store leftovers in the fridge for 3 to 4 days.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What mushrooms work best in this recipe?
Use firm, fresh mushrooms like cremini, white button, shiitake, oyster, or a mix. Cremini give a meaty texture while shiitake add a deeper, woodsy flavor. Avoid soggy or slimy mushrooms.
How do I keep the sauce from being watery?
Cook mushrooms over medium to medium-high heat and stir often until most of their liquid evaporates. Avoid crowding the pan; cook in batches if needed. Salt near the end so the mushrooms do not release extra water early.
Can I use a different pasta or make it gluten free?
Yes. Any short pasta like penne, rigatoni, or rotini works. For gluten free, use a good quality GF fusilli or other GF short pasta and follow the package cooking time.
What can I use instead of heavy cream?
Substitute with half-and-half for a lighter sauce, or mix milk with a tablespoon of cornstarch to thicken. For dairy free, use full-fat coconut cream or a commercial oat or soy cooking cream.
How do I make this recipe vegan?
Replace butter with olive oil or plant-based margarine, use coconut or oat cream instead of heavy cream, and swap Parmesan for nutritional yeast or a vegan grated cheese. Check labels if you need it fully plant based.
Can I add protein or other vegetables?
Yes. Stir in cooked chicken, pancetta, bacon, or pan-seared tofu. Add quick-cooking greens like spinach at the end or toss in peas, roasted peppers, or sautéed zucchini earlier in the mushroom step.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over low heat with a splash of cream, milk, or reserved pasta water to loosen the sauce. You can also microwave, stirring halfway through.
What mushrooms work best in this recipe?
Use firm, fresh mushrooms like cremini, white button, shiitake, oyster, or a mix. Cremini give a meaty texture while shiitake add a deeper, woodsy flavor. Avoid soggy or slimy mushrooms.
How do I keep the sauce from being watery?
Cook mushrooms over medium to medium-high heat and stir often until most of their liquid evaporates. Avoid crowding the pan; cook in batches if needed. Salt near the end so the mushrooms do not release extra water early.
Can I use a different pasta or make it gluten free?
Yes. Any short pasta like penne, rigatoni, or rotini works. For gluten free, use a good quality GF fusilli or other GF short pasta and follow the package cooking time.
What can I use instead of heavy cream?
Substitute with half-and-half for a lighter sauce, or mix milk with a tablespoon of cornstarch to thicken. For dairy free, use full-fat coconut cream or a commercial oat or soy cooking cream.
How do I make this recipe vegan?
Replace butter with olive oil or plant-based margarine, use coconut or oat cream instead of heavy cream, and swap Parmesan for nutritional yeast or a vegan grated cheese. Check labels if you need it fully plant based.
Can I add protein or other vegetables?
Yes. Stir in cooked chicken, pancetta, bacon, or pan-seared tofu. Add quick-cooking greens like spinach at the end or toss in peas, roasted peppers, or sautéed zucchini earlier in the mushroom step.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over low heat with a splash of cream, milk, or reserved pasta water to loosen the sauce. You can also microwave, stirring halfway through.
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