Looking for an impressive vegetarian dinner? This Spaghetti with Mushroom and Thyme Browned Butter Sauce is a hearty meal that all will enjoy! Decedent browned butter sauce is infused with fresh thyme and white wine to create layers of flavor that aren’t easily forgotten.
On its own or paired with Chicken Milanese, this dish is fast enough for midweek but fancy enough for a dinner party. It’s so delicious, we’re sure you’ll be looking for a second helping!
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What is Browned Butter Sauce?
Browned butter sauce is a luxurious sauce featuring butter that has been browned and seasoned with herbs. It has a deep, nutty aroma that goes wonderfully with the mushrooms in this recipe. Browned butter sauce clings to pasta and vegetables, giving them delicious, earthy depth.
But what is browned butter? The French call it buerre noisette, which sounds exotic and glamorous, but browned butter is just regular butter that has been heated until the milk solids caramelize, giving the butter a brown color that can range from golden to chocolate.
Browned butter doesn’t have to be used in a sauce. You can substitute it in recipes that call for regular butter (although if the recipe calls for solid butter, the browned butter will need to be chilled before using). Browned butter, like toasted nuts, can make your recipes richer and more flavorful. It is delicious in quick breads, pie crusts, and cookies. Give it a try–you may love it so much you won’t look back!
How Do I Know When My Browned Butter is Ready?
Browned butter goes through a couple of stages before it’s ready to go. First it melts. I think we’re all clear on that!
As the melted butter heats, it will begin boil around the edges. It will also start to separate. The milk solids in the butter will settle to the bottom. This is the part of the butter that will brown the most. Whisk it often so it doesn’t stick to the pan–if it does, it is likely to burn.
Next, you’ll notice foam form on the top of the butter. This is a natural part of the process, but it’s a bit annoying because it can impede your view of those solids at the bottom of the pan. You’ll want to keep an eye on the solids, so keep poking through the foam as you whisk.
Eventually, you’ll see little dark flecks appearing in the butter. Don’t worry, it’s not burning. It’s browning! You’ll want to whisk fairly constantly as this process happens for two reasons: it will keep the butter from burning, and it forces you to watch as the butter darkens. You’ll also notice that your butter is taking on the familiar nutty aroma that makes browned butter so delicious.
Once you have golden brown flecks in the bottom of the pan and pale yellow oil on top, you’ve reached the Lightly Browned Butter stage. We’re going to press onward.
Keep whisking and watching and you’ll witness the golden brown flecks darken to tan, while the oil becomes gold. This is the Golden Brown Butter stage, and it is the perfect place to stop for this recipe.
But if you’re up for a challenge, whisk and heat a minute or so longer until the flecks are a dark, coffee-esque brown. The oils will also darken slightly. This, my friends, is Dark Brown Butter. The color is beautiful, the aroma is irresistible, and it is about 30 seconds away from burning. Remove it from the heat AND pour it into a bowl to stop the heating process immediately, otherwise it will be ruined.
Burned Butter is, sadly, unrecoverable. At this stage, the flecks blacken and the oil becomes a dark yellow/light brown. It is time to throw the butter away, wash the pan, and try again.
Do You Have Any Tips to Make Browned Butter Correctly?
Yes.
Use a pan with a light colored interior. This will allow you to see the color of the butter and particles easily so you are less likely to burn the butter.
Always use unsalted butter. The salt masks the earthy flavor that browned butter is known for. Salt also makes the butter more foamy, which makes it harder to see the color of the butter. And you know by now, color is everything when it comes to browned butter.
Be cautious with the cooking temperature. Higher heat may cause butter to brown faster, but when it browns quickly it is much more prone to burning. And low heat may not bring the butter to the boiling point, in which case it won’t brown at all. Using a medium temperature is best, as it allows you the most control over the browning process.
Whisk, whisk, whisk! It’s important to stir up all the proteins from the bottom of the pan. If they stick, they’re more likely to burn.
Remember that practice makes perfect. I have burned butter a number of times and I’m not embarrassed to say it. Be patient with yourself, take your time, and have extra sticks of butter in case you need to start over. It’s probably not a good idea to make this for the first time when you have company coming over. When you’re a butter-browning expert, there’ll be plenty of time for dinner parties!
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Directions
- Melt 2 tablespoons of butter in a light-colored saute pan. Add garlic and mushrooms; saute until mushrooms are lightly browned, about 10 minutes. Remove from pan and set aside.
Meanwhile, cook spaghetti according to package directions. Drain.
- Using the same saute pan, melt 1/2 cup unsalted butter over medium heat, whisking frequently. Continue to heat and whisk. You will notice it separate and foam.
- Brown specks will begin to form in the bottom of the pan. Whisk frequently, stirring up the fats from the bottom of the pan. It will become golden, then darken.
- When it becomes the desired level of brown, remove from heat and quickly stir in white wine and thyme. Whisk well.
- Combine corn starch and cold water in a small shaker or jar with tightly fitting lid. Shake until cornstarch and water make a slurry. Pour into butter mixture and whisk over low heat until thickened, 3-5 minutes.
Add mushrooms and garlic to sauce, stir to combine. Add salt and pepper to taste.
- Combine cooked, drained spaghetti and sauce. Toss to coat pasta with sauce.
- Garnish with shredded Parmesan cheese and thyme sprigs, if desired. Serve hot.
Looking for More Pasta Dishes?
- For a little Italian spiciness, try these Sausage and Cheese Stuffed Shells
- Gorgonzola Pasta with Grilled Sirloin is a rich, decadent meal
- Enjoy Pasta Carbonara with Ham using leftover ham or a slice of ham steak
Spaghetti with Mushroom and Thyme Browned Butter Sauce
Difficulty: Advanced8
servings5
minutes25
minutes30
minutesDecedent browned butter sauce is infused with fresh thyme and white wine to create layers of flavor that aren’t easily forgotten.
Ingredients
2 tablespoons butter
16 oz sliced mushrooms
2 cloves garlic, minced
16 oz box thick spaghetti
1/2 cup unsalted butter
2/3 cup white wine
2 – 3 sprigs fresh thyme OR 1/2 teaspoon dried thyme
1 tablespoon corn starch
1 tablespoon cold water
1/4 cup shredded Parmesan cheese
Sprigs of fresh thyme for garnishing, optional
Directions
- Melt 2 tablespoons of butter in a light-colored saute pan. Add garlic and mushrooms; saute until mushrooms are lightly browned, about 10 minutes. Remove from pan and set aside.
- Meanwhile, cook spaghetti according to package directions. Drain.
- Using the same saute pan, melt 1/2 cup unsalted butter over medium heat, whisking frequently. Continue to heat and whisk. You will notice it separate and foam.
- Brown specks will begin to form in the bottom of the pan. Whisk frequently, stirring up the fats from the bottom of the pan. It will become golden, then darken.
- When it becomes the desired level of brown, remove from heat and quickly stir in white wine and thyme. Whisk well.
- Combine corn starch and cold water in a small shaker or jar with tightly fitting lid. Shake until cornstarch and water make a slurry. Pour into butter mixture and whisk over low heat until thickened, 3-5 minutes.
- Add mushrooms and garlic to sauce, stir to combine. Add salt and pepper to taste.
- Combine cooked, drained spaghetti and sauce. Toss to coat pasta with sauce.
- Garnish with shredded Parmesan cheese and thyme sprigs, if desired. Serve hot.
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