Browned Mushroom Butter Pasta

Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
Promex Cook & Bake 250g
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Olive oil, extra virgin1tbsp.
French style breadcrumbs, fresh65g
Garlic, minced3cloves
Cremini mushrooms, thinly sliced65g
Thyme, fresh4sprigs
Parsley leaves, freshly chopped2tbsp.
Kosher saltto taste
Black pepper, freshly groundedto taste


  1. Cook the pasta in a pot of boiling salted water according to the package instructions and drain well when it is done.
  2. Heat the olive oil in a large skillet over medium heat. Add the breadcrumbs, start stirring until browned and toasted. Season with salt and pepper to your own liking. Set it aside.
  3. Melt butter in the skillet over low heat until it starts to foam. Then, add garlic to the skillet and stir them until fragrant.
  4. Add the mushroom and thyme, continue to stir until the mushroom is tender and browned. Season with salt and pepper, to taste.
  5. Serve the pasta, topped with mushroom-butter mixture and breadcrumbs. Garnished with parsley for that fresh earthly taste, if desired.