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Steak & Creamy Mushroom Pasta
...in your mind.
Steak & Creamy Mushroom Pasta

Steak & Creamy Mushroom Pasta

Pasta with a creamy mushroom sauce - good. Pasta with a creamy mushroom sauce - amazing. Not to mention it’s all pretty damn easy.

Ingredients

    Creamy Mushroom Pasta with Steak
  • Neutral oil
  • 10 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2-3 tablespoons vermouth
  • 1 can condensed mushroom soup
  • 1/2-3/4 cup milk, to make it as thick or thin as you like
  • 2 tablespoons soy sauce or soy paste
  • Kosher salt & pepper
  • 3/4 pound cooked pasta, btw tagliatelle would be perfect
  • 1/4 cup grated Parmesan cheese
  • Parsley for garnish

Directions

  1. Heat a large pan, add about a tablespoon of the oil and the mushrooms – cook about 10 minutes until the mushrooms release their moisture, it evaporates and they start to brown
  2. Put in a teaspoon more oil, then the garlic and stir until fragrant
  3. Add minute – then the vermouth, and wait until mostly evaporated
  4. Now add the mushroom soup, milk and soy – stir well and season to taste with salt & pepper
  5. Add the drained pasta and Parmesan - toss with the sauce, adding some reserved pasta water if needed to thin out
  6. Plate, top with a little more Parmesan, parsley and sliced steak
Steak & Creamy Mushroom Pasta

Steak & Creamy Mushroom Pasta

Pasta with a creamy mushroom sauce - good. Pasta with a creamy mushroom sauce - amazing. Not to mention it’s all pretty damn easy.

Ingredients

    Creamy Mushroom Pasta with Steak
  • Neutral oil
  • 10 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2-3 tablespoons vermouth
  • 1 can condensed mushroom soup
  • 1/2-3/4 cup milk, to make it as thick or thin as you like
  • 2 tablespoons soy sauce or soy paste
  • Kosher salt & pepper
  • 3/4 pound cooked pasta, btw tagliatelle would be perfect
  • 1/4 cup grated Parmesan cheese
  • Parsley for garnish

Directions

  1. Heat a large pan, add about a tablespoon of the oil and the mushrooms – cook about 10 minutes until the mushrooms release their moisture, it evaporates and they start to brown
  2. Put in a teaspoon more oil, then the garlic and stir until fragrant
  3. Add minute – then the vermouth, and wait until mostly evaporated
  4. Now add the mushroom soup, milk and soy – stir well and season to taste with salt & pepper
  5. Add the drained pasta and Parmesan - toss with the sauce, adding some reserved pasta water if needed to thin out
  6. Plate, top with a little more Parmesan, parsley and sliced steak