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Super Simple Creamy Mushroom Pasta

Portobello mushrooms are tasty and all, but they're definitely not the coolest mushroom out there. Discovered over 2,000 years ago in Central America was the mushroom known as teonanácatl, a Nahuatl word meaning "god fungus." Though the purpose of this mushroom in Aztec culture isn't known definitely, it's highly speculated that they used it in religious activities, namely for communicating with the gods.

Teonanácatl, scientifically known as Psilocybe mexicana, is where the drug LSD comes from. In the 1930s, Swiss chemist Albert Hofmann was analyzing the compounds inside the fungus. While working with the compounds, Hofmann had inadvertently absorbed some of the specimens through his fingertips, after which he would experience the world's first acid trip.

He later subjected himself to a series of tests involving the mushrooms themselves, the experience which he described at a later date: "At the peak of the intoxication, about 1 1/2 hours after ingestion of the mushrooms, the rush of interior pictures, mostly changing in shape and colour, reached such an alarming degree that I feared I would be torn into this whirlpool of form and colour and would dissolve."

Hoffman lived to be 102 years old. Take that message how you will.

This super simple pasta recipe with creamy mushrooms is a great recipe for cooking the pasta with mushroom tomatoes and gravy pasta. It's great for simple Portobello mushrooms and the gravy is delicious especially with well seasoned salt and cheese. This is the best pasta with mushrooms and is super creamy and thick.

Prep: 5 min | Cooking: 10 min | Total: 15 min

Serves 4


  • Shell pasta or orecchiette (one 12-oz. box)

  • Butter (2 tbsp)

  • Portobello mushrooms, sliced (8 oz.)

  • Flour (3 tbsp)

  • Beef stock (1 1/2 cups)

  • Salt & Pepper


  1. Cook pasta shells according to package instructions and set aside. Complete the following steps while your water comes to a boil.

  2. Melt butter in a skillet on medium-high heat. Add mushrooms and saute for 5 minutes. Scoot mushrooms to one side of the skillet and tilt so that butter pools on the opposite side.

  3. Whisk in flour, then whisk in beef stock 1/2 cup at a time. Let thicken, then re-incorporate the mushrooms. Season with salt and pepper.

  4. Pour mushrooms and gravy over a plate of pasta. Top with fresh tomatoes, Parmesan cheese, and basil and serve.

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