An easy but rich and indulgent pasta dish to add to your repertoire, this Mushroom Orecchiette is full of flavour and hits all the right notes! It’s creamy but that’s balanced with fresh thyme and savoury mushrooms. Great for dinner parties or just a simple dinner at home!


Amidst all this baby talk I thought we could all use a little comfort food- aka carbs! This Mushroom Orecchiette is my go to when we have guests over. I usually prep all the ingredients ahead of time and then just slowly make it while my guests are nibbling on apps. It’s pretty low stress and you can’t really go mess it up! (Correction, as long as you don’t burn the mushrooms but that would take a very long time to do so!!)

You can serve it as a main or just as a side. I like to usually serve mine with Beef Tenderloin- it’s the perfect dinner party meal.

Like I said, everything can be prepped ahead of time- even the sauce actually. Assembly take about 5 minutes tops when the pasta is cooked, and the leftovers are even tastier than the actual thing! Read on for the recipe and bon appetite!



Mushroom Orecchiette

The perfect dinner party side dish!

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 16 ounces Mushrooms of any variety divided
  • 3 cloves garlic minced
  • 2 tsp thyme
  • 1 tbsp olive oil
  • 2 tbsp butter divided
  • 1 cup cooking cream
  • 1 cup grated parmesan cheese divided
  • 500 grams orecchiette


  1. Set a large pot of salted water to boil. When boiled add pasta and cook according to directions. Set aside. If you make this dish in one go, the pasta will be ready right when your sauce is! 

  2. Clean and slice mushrooms. Slice half of mushroom vertically into thin slices. Finely chop the other half and set aside. 

  3. Warm up a medium skillet with olive oil and 1 tbsp butter. Add in both sets of mushrooms. Cook down for 8-10 minutes. Add second tablespoon of butter and thyme. Cook for an additional 5 minutes until liquid is evaporated. 

  4. Add cream and half of parmesan cheese. Let simmer over low heat for ten minutes. Season with salt and pepper

  5. Add in cooked pasta. Stir until well coated. Top with remainder of cheese and stir one last time. Check for seasonings and serve! 

Recipe Notes

I like the mix of finely chopped and sliced mushrooms because the chopped ones help give a creamier texture to the sauce! And if you're not a huge fan of mushroom texture, I would recommend just finely chopping all of them.




Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *