One Simple Way to Use Ground Beef and Mushrooms

Earthy mushrooms and savory beef are a natural pairing that transforms into something deeply satisfying.

Ground beef and mushrooms belong together. The umami from the mushrooms amplifies the beef's richness, creating a sauce that tastes far more complex than its humble ingredients suggest. Whether you're feeding a crowd or cooking for yourself on a quiet weeknight, this combination is forgiving, affordable, and endlessly adaptable.

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Creamy Mushroom and Beef Pasta

Total Time: 25 minutes • Serves: 4

A quick and satisfying pasta dish featuring seasoned ground beef, tender mushrooms, and fresh tomatoes in a savory sauce. Perfect for a weeknight dinner.

Ingredients

1 lb ground beef
8 oz mushrooms, sliced
1 can (14.5 oz) diced tomatoes
8 oz pasta
1 medium onion, diced
4 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/2 cup beef broth
2 tbsp tomato paste
Parmesan cheese for serving

Instructions

Cook pasta according to package directions; drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2 minutes until softened.
Add ground beef and cook, breaking it apart, until browned (about 5 minutes). Drain excess fat if needed.
Stir in minced garlic and cook for 1 minute until fragrant.
Add sliced mushrooms and cook for 3-4 minutes until they release their moisture.
Stir in tomato paste, diced tomatoes, beef broth, oregano, and basil. Season with salt and pepper.
Simmer for 8-10 minutes until sauce thickens slightly.
Combine cooked pasta with the beef and mushroom sauce in the skillet and toss gently.
Serve hot, topped with Parmesan cheese.

Quick Variations

Lighter Option

Use lean ground beef and load the sauce with extra mushrooms and tomatoes. Serve over zucchini noodles or spaghetti squash for a brighter, less heavy meal.

Hearty Option

Brown the beef until deeply caramelized, then add a splash of red wine and let it simmer long. Finish with cream or butter stirred into the mushroom sauce for richness.

Vegetarian or Flexible Option

Replace ground beef with crumbled tofu, walnuts, or lentils to keep the same savory, textured foundation. The mushrooms and tomatoes carry all the depth you need.

Simple Substitutions

Protein Substitutes

Ground lamb
Ground turkey
Ground pork
Crumbled tofu
Cooked lentils
Chopped walnuts

Carb Substitutes

Polenta
Egg noodles
Pappardelle
Zucchini noodles
Rice
Soft polenta or grits

Flavor Boosters

Fresh thyme or oregano
A pinch of red pepper flakes
Garlic and shallots
Balsamic vinegar
Worcestershire sauce
Parmesan rind while simmering

Common Questions

Should I clean mushrooms or rinse them?

A quick rinse under cold water is fine, despite what you may have heard. Pat them dry and slice them just before cooking to prevent them from absorbing excess moisture.

How do I get the deepest flavor from the beef and mushrooms?

Don't crowd the pan—brown the beef in batches if needed so it actually browns instead of steaming. Do the same with mushrooms. This takes a few extra minutes but makes a real difference.

Can I make this ahead?

Absolutely. The sauce actually improves when made a day or two in advance as flavors meld. Store in the fridge and reheat gently before serving over fresh pasta.