Name: Creamy 3-Mushroom Pasta on a Budget (Shiitake, Enoki & Shimeji Twist!)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Pasta of choice (spaghetti or fettuccine); Salt; Fresh shiitake mushrooms; White enoki mushrooms; Brown enoki or shimeji mushrooms (substitute with cremini/button if needed); Large onion; Garlic bulb; Fresh rosemary; Olive oil or butter; All-purpose cream; Lemon; Salt and black pepper; Parmesan, queso de bola, or mozzarella; Flat parsley

A wallet-friendly yet indulgent pasta dish featuring shiitake, enoki, and shimeji mushrooms simmered in cream, rosemary, and lemon, finished with a cheesy melt. Perfect for family meals without breaking the bank.

Creamy 3-Mushroom Pasta on a Budget (Shiitake, Enoki & Shimeji Twist!) 🍄🍋🧀

Looking for a pasta dish that feels indulgent but doesn’t wreck your budget? This creamy 3-mushroom pasta brings together shiitake, enoki, and shimeji mushrooms in a velvety cream sauce, brightened with lemon and rosemary, and topped with melty cheese. It’s the kind of dish that feels restaurant-worthy but is totally doable for a weeknight family dinner.

The best part? You can swap in more affordable mushrooms like button or cremini if shiitake and enoki are pricey where you are. With just a handful of pantry staples, this pasta gives you that “wow” flavor without breaking the bank. 💸✨

Why You’ll Love This Dish ❤️

Budget-friendly – Mushrooms in season or local varieties make this dish affordable.
Creamy & comforting – The all-purpose cream and cheese give it that lush, indulgent finish.
Flexible & forgiving – No shiitake? Use cremini, portobello, or button mushrooms instead.
Filipino flair – Try queso de bola for a festive, distinctly Pinoy twist. 🎉

Ingredients You’ll Need 🛒

Pasta – Spaghetti or fettuccine (500g / 1 lb)
Mushrooms – Shiitake (200g), enoki (100g), and shimeji (100g)
Aromatics – Onion, garlic, and fresh rosemary
Cream sauce – All-purpose cream (500ml / 2 cups), lemon juice, salt & pepper
Finish – Grated parmesan, mozzarella, or queso de bola + optional parsley

Step-by-Step Cooking Guide 👩‍🍳

1. Cook the Pasta

Bring a large pot of salted water to boil. Cook pasta until al dente and reserve a cup of pasta water before draining.

2. Build the Mushroom Base

In a sauté pan, heat olive oil or butter. Add sliced shiitake, enoki, and shimeji mushrooms, cooking gently so they stay delicate and juicy. Stir in diced onion, garlic, and a touch of rosemary until fragrant. Season with salt and black pepper.

3. Make the Cream Sauce

Pour in the all-purpose cream, stirring gently over low heat. Add fresh lemon juice for brightness—just enough to balance the richness without overpowering the mushrooms.

4. Combine & Finish

Toss the cooked pasta in the creamy mushroom sauce. If it looks too thick, splash in some reserved pasta water until it clings perfectly to the noodles. Sprinkle with grated cheese, mix until slightly melted, and garnish with parsley before serving.

Pro Tips for Success 💡

Mushroom swap – Use button, cremini, or portobello if specialty mushrooms aren’t available.
Control the cream – Keep the heat low to avoid curdling and maintain a silky texture.
Festive flair – Grate queso de bola on top for a Filipino holiday vibe.
Stretch the budget – Buy mushrooms in bulk or frozen when fresh ones get pricey.

Serving Ideas 🍽️

Serve this pasta hot with a side of garlic bread or a crisp green salad. It’s a crowd-pleaser at potlucks, Sunday lunches, or even a budget-friendly date night. Pair with a light white wine or calamansi juice for a refreshing balance.

Whether you’re craving comfort food on a budget or looking to impress with a “fancy” dish that’s secretly easy, this creamy 3-mushroom pasta delivers every time. 🍝💛