I love this recipe because it transforms the familiar taste of cream of mushroom soup into a more filling, pasta-based meal. The combination of puréed mushrooms, sautéed mushrooms, garlic, shallot, and Pecorino Romano creates layers of earthy, rich flavor. It feels elegant without being complicated, and since it’s all made in one skillet, cleanup is easy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb. cremini or baby bella mushrooms, rinsed, divided 2 Tbsp. extra-virgin olive oil, divided 2 Tbsp. unsalted butter, divided Kosher salt 1 large shallot, finely chopped 8 garlic cloves, finely chopped 2 1/3 cups (or more) low-sodium vegetable broth 8 oz. acini di pepe or pastina 1 cup heavy cream 2 oz. Pecorino Romano, finely grated (about 1 c.)
Directions
In a food processor, pulse 12 ounces of mushrooms until finely ground. Thinly slice the remaining 4 ounces.
In a large skillet over medium-high heat, heat 1 tablespoon oil and 1 tablespoon butter until melted. Cook the sliced mushrooms, stirring frequently, until browned and nearly crispy, about 8 minutes. Season with salt and transfer to a plate.
In the same skillet, heat the remaining tablespoon of oil and tablespoon of butter over medium-high. Add the puréed mushrooms and cook, stirring occasionally, until lightly browned and most of the moisture has evaporated, about 10 minutes.
Reduce the heat to medium, then add the shallot and garlic. Season with salt and cook until the shallot softens, about 5 minutes. Add the broth, scraping the bottom of the pan. Bring to a simmer, then add the acini di pepe and season with salt. Cook over medium-low, stirring occasionally and adding more broth as needed, until the pasta is al dente, about 12 minutes.
Stir in the heavy cream and Pecorino Romano. Cook for 2 to 3 minutes more, stirring frequently, until the cheese melts. Stir the caramelized mushrooms back in before serving.
I love adding fresh herbs like thyme or parsley for a brighter finish. Sometimes I substitute half the cremini mushrooms with shiitakes for a deeper, more umami-rich flavor. When I want extra creaminess, I add an extra splash of heavy cream or a spoonful of mascarpone. For a little heat, a pinch of crushed red pepper works beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pastina gently on the stovetop with a splash of broth or cream to loosen the sauce. If I’m making this ahead, I stop before adding the cream and cheese so the sauce doesn’t break when reheated.
FAQs
Can I use a different type of mushroom?
Yes, I like experimenting with shiitake, oyster, or portobello mushrooms for different flavors.
Can I use another pasta shape?
Any small pastina shape works, though acini di pepe gives the creamiest texture.
How do I prevent the sauce from getting too thick?
I add extra broth as the pastina cooks to keep the mixture silky.
Can I make this dairy-free?
Yes, I replace the cream with coconut cream and use a dairy-free cheese alternative.
Can I make it ahead?
Yes, I prepare everything except the cream and cheese, then finish the dish right before serving.
Why puree part of the mushrooms?
The puréed mushrooms help thicken the sauce and deepen the flavor.
Can I freeze this dish?
I prefer not to freeze it because the sauce can separate, but it keeps well in the fridge.
Can I add herbs?
Absolutely, thyme, parsley, or chives all work well.
What can I use instead of Pecorino Romano?
Parmesan is a great substitute with a slightly milder flavor.
How can I make it more filling?
I sometimes add cooked white beans or extra vegetables like spinach or peas.
Conclusion
This Cream of Mushroom Pastina brings together cozy textures and deep, savory flavors that remind me of classic cream of mushroom soup—only richer and more satisfying. I love how simple it is to prepare and how beautifully it transforms basic ingredients into a warm, comforting meal that always hits the spot.
A rich, creamy, deeply savory one-pot pastina dish that transforms classic cream of mushroom flavors into a hearty, comforting pasta meal.
Ingredients
1 lb cremini or baby bella mushrooms, rinsed and divided
2 Tbsp extra-virgin olive oil, divided
2 Tbsp unsalted butter, divided
Kosher salt, to taste
1 large shallot, finely chopped
8 garlic cloves, finely chopped
2 1/3 cups (or more) low-sodium vegetable broth
8 oz acini di pepe or pastina
1 cup heavy cream
2 oz Pecorino Romano, finely grated (about 1 cup)
Instructions
In a food processor, pulse 12 ounces of mushrooms until finely ground. Thinly slice the remaining 4 ounces.
Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring frequently, until browned and crisp, about 8 minutes. Season with salt and transfer to a plate.
In the same skillet, heat the remaining tablespoon oil and tablespoon butter over medium-high heat. Add the puréed mushrooms and cook until lightly browned and most moisture has evaporated, about 10 minutes.
Reduce heat to medium. Add the shallot and garlic, season with salt, and cook until softened, about 5 minutes.
Add the broth and scrape up any browned bits. Bring to a simmer, then add the acini di pepe and season with salt. Cook over medium-low, stirring occasionally and adding more broth as needed, until al dente, about 12 minutes.
Stir in the heavy cream and Pecorino Romano. Cook 2–3 minutes more, stirring frequently, until the cheese melts and the sauce thickens.
Return the caramelized mushrooms to the skillet and stir to combine before serving.
Notes
Fresh herbs like thyme or parsley add brightness.
Shiitake mushrooms add deeper umami flavor.
Add mascarpone for extra creaminess.
Reheat gently with broth or cream to loosen the sauce.
