Mushroom Pasta & Garlic Bread – Sam Stern’s Get Cooking

Although Conor is nearly three years older than Aidan he has never been as interested in helping in the kitchen. Since he’s now only two years away from going to university we felt it was time he learnt to cook. I’d suggested he make Mushroom Pasta and Garlic bread from Sam Stern’s Get Cooking cookbook. I forgot to buy fresh tagliatelle and thought we had enough dried in the larder, it turned out we didn’t so he had to use Amori pasta which wasn’t ideal for the sauce type. Otherwise this was a good recipe for a novice cook. Conor didn’t know what was meant by ‘Cream together’ in the instructions for the garlic butter which was interesting. Highlighted why you need to get teens cooking at home where there is someone to ask these questions as they learn.

The following quantities are for 4-5 people. We’ve adjusted quantities a little.


  • 300g dry pasta
  • 1 stick french bread
  • 150g soft butter
  • 6-8 cloves garlic peeled and crushed
  • fresh herbs (optional)
  • Squeeze of lemon (optional)
  • 2 tbsp olice oil
  • 25g butter
  • 1 large onion finely chopped
  • 600 – 750g fresh mushrooms sliced
  • 250ml white wine or cider
  • 150ml double cream or creme fraiche
  • fresh parsley or tarragon finely chopped
  • freshly grated parmesan


  1. Garlic Bread Preheat oven to 200 C/Gas Mark 6. Put butter and grushed garlic in a bowl. Cream together. Mix in chopped herbs and lemon juice if using. Slah loaf diagonally, leaving the pieces attached at the bottom. Spread garlic butter into the cuts. Wrap the bread in foil. Bake on a tray for 25mins.
  2. Pasta Put a large pan of lightly salted water on to boil. Add the pasta when it is on a fierce boil. Cook until al dente.
  3. Sauce Meanwhile heat ooil and butter in another pan. Add onion and garlic and cook gently for 5 minutes until soft. Add mushrooms and cook gently until the soften. Increase head and add wine or cider, Let it bubble until quantity reduces by half and the mix looks sticky. Reduce heat and stir in cream or creme fraiche. Add Parsely or tarragon.
  4. Drain pasta, add sauce and serve with garlic bread.

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