Silky mushrooms meet creamy paneer in a herb-kissed skillet that comes together in about 40 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 32 minutes | 42 minutes | 4 servings |
Intro
This pantry-friendly skillet uses simple staples to build deep, savory flavor. Mushrooms caramelize into glossy rounds, while paneer adds gentle richness and bite. A light tomato base and bright herbs keep things fresh and comforting.
In just a few steps you’ll have a satisfying dinner that feels special without requiring a crown of ingredients. The result is a cozy, weeknight-friendly dish you can customize with what’s in your cupboards.
The Best Mushrooms for This Recipe
White Button vs Cremini
White button mushrooms cook quickly and lend a clean, everyday flavor. Cremini (baby bella) offer a deeper, nuttier note with a bit more texture. Choose based on what you have on hand and the time you want to spend browning.
Portobello
Portobello mushrooms bring a hearty, meaty bite and rich umami. They can overwhelm a lighter sauce if used in excess, so slice thinly and balance with the paneer. Best for when you want a robust texture.
Shiitake (Fresh or Dried)
Shiitake mushrooms contribute a pronounced, earthy depth. Fresh shiitake are quicker to use; dried shiitake must be rehydrated but offer a concentrated flavor. Use them when you’re chasing a deeper, savory backbone.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They provide body and a touch of acidity to lift the sauce. Swap: canned crushed tomatoes or a tablespoon of tomato paste mixed with water if your tomatoes are sparse.
- Onion: The base sweetness and aroma start here. Swap: shallots or red onion for a milder bite.
- Garlic: Adds instant aroma and depth. Swap: 1/2 teaspoon garlic powder per garlic clove if needed.
- Red Pepper: Color and gentle sweetness brighten the skillet. Swap: omit or substitute with roasted red peppers for a sweeter edge.
- Pasta: Helps soak up the sauce and rounds out the meal. Swap: gluten-free or chickpea pasta if needed.
- Herbs: Fresh herbs brighten the finish. Swap: dried herbs (about half the amount) if fresh isn’t available.
Ingredients
Sauce & Main
- Olive oil — 1 tablespoon (15 ml)
- Onion — 1 medium (6 oz / 170 g), finely diced
- Garlic — 3 cloves (about 9 g), minced
- Red bell pepper — 1 small (4 oz / 115 g), diced
- Mushrooms — 12 oz (340 g), sliced
- Paneer — 8 oz (227 g), cubed
- Crushed tomatoes — 1 cup (240 ml)
- Heavy cream — 1/2 cup (120 ml), optional for creamier sauce
- Garam masala — 1/2 teaspoon (2.5 ml)
- Ground cumin — 1/2 teaspoon (2.0 ml)
- Red chili flakes — 1/4 teaspoon (1 ml)
- Salt — 3/4 teaspoon (3.5 g) kosher salt
- Black pepper — 1/4 teaspoon (1 g)
Finish / Garnish
- Fresh cilantro or parsley — 2 tablespoons, chopped, optional for garnish
Pasta
- Pasta (short shapes like penne or fusilli) — 8 oz (225 g) dry
- Water for boiling
- Salt for pasta water
Directions
-
Prep ingredients (10 min) — Chop onion and pepper, slice mushrooms, cube paneer, and mince garlic. Have everything measured and ready at the edge of the stove.
-
Sauté aromatics (4–5 min) — In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and red pepper; cook until translucent and edges begin to caramelize, about 4–5 minutes.
-
Add garlic and spices (1 min) — Stir in minced garlic, garam masala, cumin, and red chili flakes. Cook until fragrant, about 30–60 seconds.
-
Cook mushrooms and paneer (6–8 min) — Add mushrooms; sauté until they brown around the edges and glow with moisture, 6–8 minutes. Slide in paneer in the last 2–3 minutes to heat through.
-
Build sauce and simmer (6–8 min) — Pour in crushed tomatoes; simmer until the sauce thickens and the flavors meld, 6–8 minutes. If using cream, swirl it in now and season with salt and pepper to taste.
-
Cook pasta and finish (8–10 min) — Meanwhile, cook pasta in salted boiling water until al dente (8–10 minutes). Reserve 1/4 cup of pasta water, then drain. Toss the pasta with the skillet sauce, adding reserved water as needed to loosen; simmer 1–2 minutes to marry flavors. Garnish with herbs and serve.
How to Store Leftovers
Let cool completely, then transfer to an airtight container. Refrigerate within 2 hours of cooking; leftovers stay fresh for up to 3 days. Reheat on the stove with a splash of water or milk, or warm briefly in the microwave until hot. Do not leave at room temperature for extended periods. Freezing the sauce is also fine.
What to Serve With Herbal Mushroom Paneer Skillet
- Basmati rice or quinoa: Fluffy grains soak up the sauce and add a comforting pair to this skillet. A light squeeze of lemon can brighten the plate.
- Warm naan or flatbread: Perfect for scooping up rich sauce and paneer bites.
- Cucumber yogurt salad: A cool, refreshing side that cuts richness and adds a crisp contrast.
Variations & Tips
- Spicy upgrade: Add an extra 1/4–1/2 teaspoon chili flakes or a pinch of chili powder for a bolder kick.
- Creaminess boost: Increase the cream to 3/4 cup (180 ml) for a richer, silkier sauce.
- Gluten-free option: Use gluten-free pasta; adjust cooking time per package directions.
- Canned tomato swap: If you only have tomato paste, whisk 1 tablespoon paste with 1/2 cup water to replace crushed tomatoes.
- Herb finish: Swap fresh cilantro for parsley or mint for a different aromatic profile; use dried herbs if fresh aren’t on hand, at half the amount.
Enjoy Your Herbal Mushroom Paneer Skillet
This dish invites you to savor a cozy, herb-forward skillet without fuss. The mushrooms keep a delightful bite, the paneer stays tender, and the sauce glows with gentle spices. Enjoy the Herbal Mushroom Paneer Skillet as a satisfying, weeknight-worthy dinner.