Italian nonnas never used heavy cream in mushroom dishes—this viral recipe breaks 400 years of tradition for TikTok fame.
Marry Me Mushrooms
Indulge in a romantic twist with our Marry Me Mushrooms, a delightful vegetarian dish that’s sure to impress! Sauté a medley of earthy mushrooms in garlic and thyme, then toss them with rich, creamy pasta for a dish that’s both comforting and luxurious. Perfect for date night or a cozy dinner, this recipe is bound to win hearts!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 3 handfuls washed baby spinach
- 6 cloves garlic, peeled and minced or grated
- 2 portobello mushrooms, halved lengthwise
- 250g baby chestnut mushrooms, halved (8.82 oz)
- 100g king oyster mushrooms (3.53 oz)
- 2 shallots, peeled and finely diced
- 1 tbsp tomato puree (15 ml)
🥛Dairy & Eggs(2)
- 2 tbsp butter (28 g)
- 200ml double cream (6.76 fl oz)
🫙Pantry Staples(2)
- 200g margheritine soup pasta (7.06 oz)
- 1 vegetable stock cube, made to 400ml with boiling water
🧂Spices & Seasonings(1)
- Salt, pepper and oil
📦Other(2)
- 1/2 tsp chilli flakes (2.5 ml)
- 100g sun dried tomatoes, with 1 tbsp of the oil (3.53 oz)
👨🍳 Instructions
- 1
Start by frying the portobello and mixed mushrooms in a pan.
- 2
Add the halved baby chestnut mushrooms and fry until everything is nicely cooked.
- 3
In the same pan, add chopped shallots, minced garlic, sun-dried tomatoes, chilli, and tomato puree.
- 4
Pour in the vegetable stock and bring to a simmer.
- 5
Add the margheritine soup pasta and let it cook down.
- 6
Stir in the double cream and top with parmesan or any other cheese.
- 7
Finally, add the mashed mushrooms back into the mixture and serve.
💡 Pro Tips
- ✓Sear mushrooms in a dry pan for 2-3 minutes before adding oil to remove excess moisture and concentrate flavors through the Maillard reaction at 285-300°F surface temperature.technique285-300°F
- ✓Cook pasta directly in the reduced stock for 2-3 minutes less than package time so it absorbs liquid while finishing and releases starch to naturally thicken the sauce.timing2-3 minutes under
- ✓Bloom tomato puree in the aromatics for 30-60 seconds before adding liquid to caramelize sugars and eliminate raw paste flavor through controlled dehydration.technique30-60 seconds
- ✓Add cream off heat or at lowest simmer to prevent curdling - dairy proteins coagulate above 180°F when combined with acidic tomatoes.timing180°F maximum
- ✓Reserve 1 cup mushroom cooking liquid before mashing to control final sauce consistency and add back umami-rich fond.technique1 cup reserved
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Italian nonnas never used heavy cream in mushroom dishes—this viral recipe breaks 400 years of tradition for TikTok fame.
Marry Me Mushrooms
Indulge in a romantic twist with our Marry Me Mushrooms, a delightful vegetarian dish that’s sure to impress! Sauté a medley of earthy mushrooms in garlic and thyme, then toss them with rich, creamy pasta for a dish that’s both comforting and luxurious. Perfect for date night or a cozy dinner, this recipe is bound to win hearts!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 3 handfuls washed baby spinach
- 6 cloves garlic, peeled and minced or grated
- 2 portobello mushrooms, halved lengthwise
- 250g baby chestnut mushrooms, halved (8.82 oz)
- 100g king oyster mushrooms (3.53 oz)
- 2 shallots, peeled and finely diced
- 1 tbsp tomato puree (15 ml)
🥛Dairy & Eggs(2)
- 2 tbsp butter (28 g)
- 200ml double cream (6.76 fl oz)
🫙Pantry Staples(2)
- 200g margheritine soup pasta (7.06 oz)
- 1 vegetable stock cube, made to 400ml with boiling water
🧂Spices & Seasonings(1)
- Salt, pepper and oil
📦Other(2)
- 1/2 tsp chilli flakes (2.5 ml)
- 100g sun dried tomatoes, with 1 tbsp of the oil (3.53 oz)
👨🍳 Instructions
- 1
Start by frying the portobello and mixed mushrooms in a pan.
- 2
Add the halved baby chestnut mushrooms and fry until everything is nicely cooked.
- 3
In the same pan, add chopped shallots, minced garlic, sun-dried tomatoes, chilli, and tomato puree.
- 4
Pour in the vegetable stock and bring to a simmer.
- 5
Add the margheritine soup pasta and let it cook down.
- 6
Stir in the double cream and top with parmesan or any other cheese.
- 7
Finally, add the mashed mushrooms back into the mixture and serve.
💡 Pro Tips
- ✓Sear mushrooms in a dry pan for 2-3 minutes before adding oil to remove excess moisture and concentrate flavors through the Maillard reaction at 285-300°F surface temperature.technique285-300°F
- ✓Cook pasta directly in the reduced stock for 2-3 minutes less than package time so it absorbs liquid while finishing and releases starch to naturally thicken the sauce.timing2-3 minutes under
- ✓Bloom tomato puree in the aromatics for 30-60 seconds before adding liquid to caramelize sugars and eliminate raw paste flavor through controlled dehydration.technique30-60 seconds
- ✓Add cream off heat or at lowest simmer to prevent curdling - dairy proteins coagulate above 180°F when combined with acidic tomatoes.timing180°F maximum
- ✓Reserve 1 cup mushroom cooking liquid before mashing to control final sauce consistency and add back umami-rich fond.technique1 cup reserved