Leftover Brisket Pasta with Mushrooms
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Good news: leftover brisket makes a spectacular base for a variety of comforting dishes, and one of the best ways to reinvent it is in Leftover Brisket Pasta with Mushrooms. This dish brings together earthy, umami-packed mushrooms, savory, smoky brisket, and a silky sauce that clings to every strand of pasta. It’s rich, satisfying, and surprisingly simple to pull together.
There’s nothing quite like a tender, smoky brisket, until you’re left with more than you know what to do with. Whether your brisket was slow-smoked, oven-roasted, or braised, this recipe turns it into an elegant one-pot meal worthy of any table, and nobody will guess it’s leftovers.
Why Brisket and Mushrooms Make the Perfect Pair
Beef and mushrooms are a classic culinary duo. The deep flavor of caramelized mushrooms pairs beautifully with the robust smokiness and seasoning of leftover brisket. The fat from the brisket adds richness, while the mushrooms contribute moisture and depth to the sauce.
Using leftover brisket saves time and adds layers of flavor without hours of cooking. It’s also a great way to reduce food waste while treating your family to something totally new.
Flavor Boosters and Add-Ins
To take your brisket pasta to the next level, consider adding:
- A spoonful of Dijon mustard for tang
- A bit of Parmesan cheese for creaminess and saltiness
- A dollop of sour cream or cream cheese to thicken the sauce
You can also toss in spinach, peas, or cherry tomatoes for color and brightness.
Leftover Brisket Pasta with Mushrooms Recipe
Leftover Brisket Pasta with Mushrooms
Ingredients
- 12 oz pasta of choice
- 2 tbsp olive oil or butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 8 oz mushrooms sliced (cremini, button, or mixed)
- 2 cups leftover cooked brisket chopped or shredded
- 1 cup beef broth or reserved brisket jus
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp dried thyme or 1 tsp fresh
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese plus extra for serving
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes.
- Stir in the garlic and cook another minute.
- Add the sliced mushrooms and sauté until browned and tender, about 5–7 minutes.
- Stir in the chopped brisket. If it’s dry, add a splash of beef broth or brisket juices to rehydrate it. Cook for 3–4 minutes, allowing the flavors to blend.
- Add the beef broth, thyme, salt, and pepper. Let the mixture simmer for another 3–5 minutes.
- Stir in the heavy cream and bring to a low simmer. Let the sauce thicken slightly, then stir in the Parmesan cheese until melted and combined.
- Add the cooked pasta to the skillet and toss to coat evenly. If the sauce seems too thick, stir in more beef stock until it reaches your desired consistency.
Nutrition
Leftover Brisket Ideas
For more leftover brisket masterpieces to make an easy dinner tonight, check these out:
- This Mexican Leftover Smoked Brisket Soup is smoky, spicy, and so satisfying!
- Try these Leftover Brisket Tacos for a quick dinner that will blow your family away!
What Type of Pasta Works Best?
This recipe is flexible when it comes to pasta. Choose something that can stand up to the chunky brisket and soak up the sauce well:
- Rigatoni, shells, or penne for a hearty bite
- Tagliatelle or pappardelle for a more luxurious feel
- Fettuccine or spaghetti for a classic option
Feel free to use whatever you have on hand, including gluten-free or whole grain pasta.
Best Mushrooms to Use
Any mushroom will work, but these varieties really shine:
- White button mushrooms – mild and easy to find
- Cremini or baby bella – meaty and earthy
- Shiitake – adds a hint of smokiness
- Mixed wild mushrooms – for a gourmet twist
A combination of two or more mushrooms gives the sauce extra complexity.
