Ingredients
This recipe requires three main components that work together to create the perfect harmony of flavors and textures. Each ingredient plays a crucial role in building the dish’s signature creamy richness and earthy depth.
For the Pasta
- 1 pound fusilli pasta
- 1 tablespoon kosher salt for pasta water
- 2 tablespoons olive oil
For the Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 pound mixed mushrooms (cremini, shiitake, and button), sliced
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 cup freshly grated asiago cheese, plus extra for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
For Garnish and Serving
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- Additional grated asiago cheese
- Freshly cracked black pepper
Equipment Needed
You need a large pot with a capacity of at least 6 quarts to cook the fusilli pasta properly. The pot should accommodate the pasta with enough room for water to circulate freely during cooking.
A heavy-bottomed skillet or large sauté pan works best for creating the mushroom sauce. Choose a pan that measures 12 inches in diameter to provide adequate space for sautéing the mushrooms without overcrowding.
Your wooden spoon or silicone spatula becomes essential for stirring the mushrooms and preventing them from sticking to the pan. These utensils won’t scratch your cookware surface while allowing you to scrape up the flavorful browned bits.
A fine-mesh strainer helps you drain the pasta efficiently while reserving some starchy pasta water for sauce consistency. Look for one with sturdy handles that fit securely over your sink.
Sharp chef’s knife and cutting board enable you to slice mushrooms evenly and mince garlic with precision. Uniform mushroom pieces ensure consistent cooking throughout the dish.
Measuring cups and spoons guarantee accurate proportions for your cream sauce ingredients. Use liquid measuring cups for wine and cream while dry measuring cups work for grated asiago cheese.
A microplane grater creates perfectly fine asiago cheese shavings that melt seamlessly into your sauce. This tool produces better results than pre-grated cheese from packages.
Medium mixing bowl serves as your staging area for prepped ingredients before cooking begins. Having everything measured and ready streamlines your cooking process significantly.
Tongs allow you to transfer the cooked pasta directly from the pot to your sauce pan. This method helps retain some pasta water that clings to the noodles for optimal sauce binding.
Prep Work
Proper preparation streamlines the cooking process and ensures your creamy fusilli develops the perfect texture and flavor balance. Taking time to prep your ingredients beforehand allows you to focus on technique when building the sauce.
Preparing the Mushrooms
Clean your mixed mushrooms with a damp paper towel to remove any dirt or debris. Avoid washing mushrooms under running water as they absorb moisture and won’t brown properly during cooking. Trim the stem ends if they appear dry or woody.
Slice your mushrooms into uniform pieces approximately ¼ inch thick. This consistent size ensures even cooking and prevents some pieces from becoming mushy while others remain undercooked. If using larger mushrooms like portobello or king oyster varieties cut them into bite-sized pieces that match your other mushroom types.
Separate different mushroom varieties if you’re using a mix. Some mushrooms cook faster than others so you may need to add them to the pan at different times. Button mushrooms and cremini require longer cooking while delicate varieties like oyster mushrooms need less time to reach optimal doneness.
Preparing the Cheese
Grate your asiago cheese using the finest holes on a box grater or microplane for the smoothest sauce integration. Fresh grating produces better melting results than pre-grated cheese which contains anti-caking agents that can create a grainy texture.
Measure out your grated asiago into separate portions. Reserve ½ cup for melting into the cream sauce and set aside an additional ¼ cup for garnishing the finished dish. This division prevents you from accidentally using all the cheese in the sauce and leaving none for the final presentation.
Allow the grated cheese to come to room temperature before cooking begins. Cold cheese can seize when added to hot cream causing the sauce to break or become lumpy. Room temperature cheese melts more smoothly and creates the silky texture that makes this dish exceptional.
Instructions
Follow these step-by-step instructions to create your creamy fusilli with mushrooms and asiago. The cooking process moves quickly once you begin, so having your ingredients prepped ensures smooth execution.
Cook the Fusilli
Bring 6 quarts of salted water to a rolling boil in your large pot. Add 1 pound of fusilli pasta and stir immediately to prevent sticking. Cook according to package directions until al dente, typically 10-12 minutes. Reserve 1 cup of the starchy pasta cooking water before draining. Drain the fusilli in your fine-mesh strainer but do not rinse. The residual starch helps bind the sauce to the pasta spirals.
Sauté the Mushrooms
Heat 2 tablespoons olive oil in your 12-inch heavy-bottomed skillet over medium-high heat. Add the sliced mushrooms in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until golden brown on one side. Stir and continue cooking for 2-3 minutes until tender and caramelized. Season with salt and pepper to taste. Transfer the mushrooms to a plate and set aside.
Make the Creamy Sauce
Reduce heat to medium and add 3 tablespoons unsalted butter to the same skillet. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Pour in ½ cup dry white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to cook off the alcohol. Add 1 cup heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
Combine and Finish
Return the sautéed mushrooms to the skillet with the cream sauce. Add the drained fusilli and toss with tongs to coat evenly. Gradually add ¾ cup freshly grated asiago cheese, stirring constantly until melted and smooth. Add reserved pasta water 2 tablespoons at a time if needed to achieve your desired consistency. Taste and adjust seasoning with salt and pepper. Remove from heat and garnish with fresh parsley, chives, and additional grated asiago cheese before serving immediately.
Serving Suggestions
You can elevate this creamy fusilli with mushrooms and asiago by pairing it with complementary sides and beverages that enhance its rich flavors. A crisp Caesar salad provides the perfect contrast to the dish’s creamy richness while adding fresh texture. Alternatively, serve alongside roasted Brussels sprouts or steamed asparagus to incorporate green vegetables that won’t compete with the pasta’s earthy mushroom notes.
Consider offering crusty sourdough bread or garlic breadsticks to help guests savor every drop of the luxurious cream sauce. The bread’s texture creates an ideal vehicle for collecting the remaining sauce from the plate.
Wine pairings work exceptionally well with this dish’s complex flavor profile. Choose a crisp Pinot Grigio or Sauvignon Blanc to cut through the cream sauce’s richness. Red wine enthusiasts should opt for a light Pinot Noir that complements the mushrooms without overwhelming the delicate asiago cheese.
Portion sizes vary depending on whether you’re serving this as a main course or side dish. Plan for 4 to 6 ounces of dry pasta per person for main course servings. When serving as a side dish alongside grilled chicken or pan-seared salmon, reduce portions to 2 to 3 ounces per person.
Presentation enhances the dining experience significantly. Serve the pasta in warmed shallow bowls to maintain temperature and showcase the creamy sauce. Sprinkle additional freshly grated asiago cheese over each serving and finish with a light dusting of freshly cracked black pepper. Fresh herb garnishes like chopped parsley or chives add vibrant color that contrasts beautifully with the pale cream sauce.
Temperature matters for optimal enjoyment. Serve immediately after preparation while the sauce maintains its silky consistency and the pasta retains its perfect al dente texture.
Storage and Reheating
Store your creamy fusilli with mushrooms and asiago properly to maintain its rich flavors and silky texture. Follow these guidelines to enjoy your pasta dish for days after cooking.
Storing Leftovers
Transfer cooled pasta to airtight containers within two hours of cooking. Your creamy fusilli stays fresh in the refrigerator for up to 3 days when stored properly. Divide large portions into smaller containers to speed cooling and make reheating more convenient.
Store the pasta and sauce together rather than separately since the cream sauce helps prevent the fusilli from drying out. Press plastic wrap directly onto the surface of the pasta before sealing the container to minimize air exposure. Label containers with the preparation date to track freshness.
Freezing this dish is not recommended since cream-based sauces tend to separate and become grainy when thawed. The texture of both the pasta and mushrooms deteriorates significantly during the freezing process.
Reheating Instructions
Reheat portions gently on the stovetop using low to medium-low heat to preserve the sauce’s creamy consistency. Add 2-3 tablespoons of milk or heavy cream per serving to restore moisture and prevent the sauce from appearing dry or clumpy.
Stir frequently while reheating to distribute heat evenly and prevent the bottom from burning. Your pasta is ready when heated through and steaming, typically taking 3-5 minutes depending on portion size.
Microwave reheating works for single portions using 50% power in 30-second intervals. Add a splash of milk before microwaving and stir between intervals to ensure even heating. Cover the container with a microwave-safe plate to prevent splattering.
Avoid high heat during reheating as it causes the cream sauce to break and become oily. Taste and adjust seasoning after reheating since flavors may need refreshing with a pinch of salt or freshly ground black pepper.
Recipe Tips and Variations
Transform your creamy fusilli with mushrooms and asiago by exploring different ingredient swaps and preparation methods. These adaptations allow you to customize the dish based on your preferences and available ingredients.
Mushroom Substitutions
You can easily swap the mushroom varieties to create different flavor profiles in your pasta dish. Shiitake mushrooms bring an intense earthy taste while portobello mushrooms add a meaty texture that makes the dish more substantial. Oyster mushrooms provide a delicate flavor that pairs beautifully with the cream sauce.
Wild mushrooms like chanterelles or morels elevate the dish to restaurant quality when they’re in season. Baby bella mushrooms offer a deeper flavor than standard button mushrooms without overwhelming the other ingredients. You can also combine different varieties using equal portions to create complex layers of umami.
Dried mushrooms work exceptionally well when fresh options aren’t available. Soak porcini or shiitake mushrooms in warm water for 20 minutes before using them. Reserve the soaking liquid to add depth to your sauce by substituting it for some of the wine or cream.
Cheese Alternatives
Pecorino Romano creates a sharper more assertive flavor profile than asiago while maintaining the same melting properties. Grana Padano provides a milder nutty taste that won’t compete with the mushroom flavors. Fontina cheese melts beautifully and adds a buttery richness to the cream sauce.
Gruyère cheese brings a sophisticated nutty flavor that pairs wonderfully with mushrooms. You can blend multiple cheeses using half asiago and half Parmigiano-Reggiano for added complexity. Aged white cheddar works as a budget-friendly option while still delivering sharp flavors.
Fresh goat cheese creates a tangy contrast to the rich cream sauce when stirred in at the end of cooking. Mascarpone adds extra richness without the sharp notes of aged cheeses. Always grate hard cheeses fresh rather than using pre-shredded varieties for the smoothest sauce texture.
Make-Ahead Options
You can prepare the mushroom mixture up to two days in advance and store it in the refrigerator. Cook the mushrooms completely then let them cool before transferring to an airtight container. Reheat the mushrooms in a skillet before adding them to your freshly made cream sauce.
The cream sauce base without the cheese can be made earlier in the day and gently rewarmed when ready to serve. Add the grated asiago only when combining with the hot pasta to prevent the cheese from becoming grainy. Keep the sauce covered with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Prep all your ingredients including sliced mushrooms grated cheese and minced garlic up to 24 hours ahead. Store each component separately in the refrigerator using airtight containers. This preparation method cuts your active cooking time in half while ensuring fresh flavors in the final dish.
Cook the pasta until just shy of al dente if you plan to finish the dish later. Toss the slightly undercooked fusilli with a little olive oil to prevent sticking then store it covered in the refrigerator. When ready to serve add the pasta directly to the simmering cream sauce and cook for an additional 2-3 minutes until perfectly tender.
Conclusion
This creamy fusilli with mushrooms and asiago delivers restaurant-quality results right from your kitchen. You’ll find that the combination of earthy mushrooms and sharp cheese creates a memorable meal that’s both elegant and comforting.
The beauty of this recipe lies in its flexibility – you can easily adapt it to your preferences and available ingredients. Whether you’re cooking for a quiet weeknight dinner or hosting friends you’ll have a dish that impresses every time.
With proper preparation and the right techniques you’ll master this pasta dish quickly. The rich creamy sauce and perfectly cooked fusilli will become a go-to recipe you’ll return to again and again.
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