This is my white wine and mushroom pasta recipe. Easy to make and very delicious. I like to use dried mushrooms for this since they’re more flavourful than the fresh ones. And please do ignore my messy kitchen.

Ingredients (for two):

350g pasta of your choice
1 small onion, diced
3-4 cloves of garlic, minced
1/2 cup of dried mixed mushrooms
1/4 cup white wine of your choice
1/4 cup of heavy cream
1 tsp. dried oregano
1 tsp. chili oil, optional
Cooking oil and butter
Salt & ppper to taste


Soak the mushrooms in boiling water for about 10 – 20 minutes. They don’t have to be fully soft since they’ll cook on in the pan later. Strain them and preserve the soaking water. If needed, cut them up to reasonable-sized pieces. Then chop up onion and garlic.

Cook your noodles in salted water according to the package directions. Meanwhile:

In a pan on medium-high heat (see more here) melt a small knob of butter together with some olive oil and fry onions and garlic until soft and translucent. You don’t want them to crisp up. Then add in the mushrooms. Since they’re still wet, this will splatter (!) and you only want them to become dry. Then add the white wine, bring everything to a boil and let the wine reduce, thus also further cooking the onions and mushrooms. Also add the oregano.

When the wine has reduced enough add in the cream and 1/4 cup of the mushroom soaking liquid. Season to your taste with salt and pepper (and, optionally, chili oil) and let reduce again. Add the cooked noodles directly to the pan and swirl thouroughly. Enjoy.