Golden Fried Creamy Mushrooms on Garlic Butter Pasta

1. Bring a large pot of well-salted water to the boil and cook your pasta according to packet instructions until al dente. Reserve a mug of pasta water before draining.

2. Meanwhile, heat 1 tbsp butter and the olive oil in a large frying pan over high heat until foaming and almost smoking.

3. Add the sliced mushrooms in a single layer. Do not stir — let them fry undisturbed for 3–4 minutes until deeply golden on one side, then toss and fry for another 2 minutes. Season generously with salt and pepper.

4. Reduce the heat to medium and push the mushrooms to one side. Add the remaining 2 tbsp butter and the sliced garlic. Fry the garlic gently for 1–2 minutes until fragrant and just golden — do not let it burn.

5. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute, then add the milk gradually, stirring continuously to form a smooth, creamy sauce. Add a splash of reserved pasta water to loosen to your preferred consistency.

6. Stir in the white wine vinegar — this lifts the richness and adds a subtle Italian sharpness. Taste and adjust seasoning.

7. Add the drained pasta to the pan and toss well to coat every strand in the creamy mushroom sauce. Add more pasta water if needed to keep it glossy and silky.

8. Serve immediately in warm bowls, finished with a crack of black pepper and fresh parsley if you have it.