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Pasta With Mushrooms and Raclette From Here

Pasta With Mushrooms and Raclette From Here

6 to 8 portions


  • 450 g long pasta (spaghetti, fettuccini, linguini, etc.)
  • 30 ml (2 tbsp.) butter
  • Two 227 g (8 oz) packets of mushrooms, sliced
  • 2 cloves of garlic, chopped
  • 125 ml (1/2 cup) white wine or chicken stock
  • Salt and ground pepper
  • 30 ml (2 tbsp.) fresh chopped thyme, or 10 ml (2 tsp.) dried thyme
  • 250 g (8 oz) Raclette From Here, grated


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  • Cook pasta according to the instructions on the package.
  • Meanwhile, melt butter in a skillet over high heat and brown the mushrooms and garlic for 3 to 4 minutes.
  • Deglaze with white wine and bring to a boil. Season and add thyme.
  • Add hot pasta and approximately 250 ml (1 cup) of the pasta water.
  • Add cheese, and stir well to distribute it evenly. Serve immediately.


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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