French Baked Crème Fraîche Pasta with Mushrooms and Tarragon
An elegant French-inspired baked pasta showcasing fresh mushrooms and aromatic tarragon folded into a silky crème fraîche sauce, topped with a golden breadcrumb crust. This one-dish dinner brings the comfort of creamy pasta with the sophistication of Gallic flavors—earthy, herbaceous, and deeply satisfying.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr 5 min
- Makes
- 4 servings (one 9×13-inch casserole)
Steps
Before you start
- Preheat oven to 400°F (200°C) and butter the baking dish
- Bring a large pot of salted water to a boil
- Have all ingredients prepped and ready before starting
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add egg noodles and cook until just al dente (about 2 minutes less than package instructions).
- Reserve 1 cup (240 ml) of pasta cooking water before draining.
- Set noodles aside.
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Ready when: Pasta is tender but still slightly firm in the center
Tip: Undercook slightly—the pasta continues cooking in the oven and will absorb sauce
Sauté the mushrooms
- Heat 1½ tbsp (21 g) butter in a large skillet over medium-high heat.
- Once foaming, add the mushrooms and cook without stirring for 2 minutes.
- Stir well and continue cooking until golden and no longer releasing moisture, about 4–5 minutes.
- Season lightly with salt and black pepper.
- Transfer to a bowl.
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Ready when: Mushrooms are deeply golden and any released liquid has evaporated
Tip: Don't stir immediately—this develops the golden sear that adds flavor
Cook the shallots and garlic
- In the same skillet, add the remaining 1½ tbsp (21 g) butter over medium heat.
- Add sliced shallots and cook, stirring often, until softened and lightly golden, about 3 minutes.
- Add minced garlic and thyme leaves, stirring constantly, until fragrant, about 30 seconds.
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Ready when: Shallots are translucent and garlic is fragrant but not browned
Tip: Lower the heat after adding garlic to prevent it from burning, which makes it bitter
Deglaze with wine
- Pour the dry white wine into the skillet and let it simmer, scraping up any browned bits from the bottom, for about 1 minute until the liquid reduces by half and loses its raw alcohol smell.
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Ready when: Liquid is noticeably reduced and smells sweet, not harsh
Tip: Don't skip this step—it builds depth of flavor for the sauce
Build the sauce
- Remove from heat and stir in the room-temperature crème fraîche until smooth and fully incorporated.
- Stir in the chopped fresh tarragon.
- Gently fold in the cooked mushrooms.
- Taste and season with salt, black pepper, and a pinch of freshly grated nutmeg.
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Ready when: Sauce is creamy and mushrooms are evenly distributed
Tip: Off-heat prevents the crème fraîche from curdling; keep the temperature gentle
Combine pasta and sauce
- In a large bowl, toss the cooked noodles with the crème fraîche mushroom sauce.
- If the mixture seems thick, add a little reserved pasta cooking water (about ¼ cup/60 ml) to reach a creamy, saucey consistency—it should coat the noodles without pooling on the bottom.
- Stir in ¾ cup (75 g) of the grated Gruyère.
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Ready when: Noodles are evenly coated and the sauce clings to each piece
Tip: Add pasta water gradually to prevent the sauce from becoming too thin
Transfer to baking dish
- Butter a 9×13-inch (23×33 cm) baking dish.
- Pour the dressed noodles into the dish and spread evenly.
- Top with an even layer of panko breadcrumbs mixed with the remaining ¼ cup (25 g) grated Gruyère.
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Ready when: Topping is evenly distributed across the casserole
Tip: Mix the breadcrumbs and cheese before sprinkling for an even distribution
Bake until goldenOven 400°F / 205°C
- Place in the preheated 400°F (200°C) oven for 20–25 minutes until the top is golden brown and the sauce bubbles around the edges of the dish.
- The edges should show a little steam and the top should sound crispy when tapped.
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Ready when: Top is deep golden brown and sauce bubbles at the edges
Tip: If the top browns too quickly, tent loosely with foil for the last 5 minutes
Rest before serving
- Remove from the oven and let rest for 5–10 minutes.
- This allows the sauce to set slightly and makes serving easier without the dish falling apart.
- The residual heat finishes cooking the noodles to a tender consistency.
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Ready when: Casserole no longer steams heavily and sauce is slightly thickened
Tip: Resting makes a significant difference in texture—don't skip it
Good to know
Tips
- For deeper mushroom flavor, use a blend of cremini, shiitake, and oyster varieties—each adds a different earthy note
- Fresh tarragon is essential; dried tarragon tastes dusty and won't capture the anise-like elegance this dish deserves
- If your crème fraîche is cold, let it sit on the counter for 30 minutes before adding to the sauce; cold crème fraîche can seize when hitting warm ingredients
- The pasta water is a secret tool—its starch helps emulsify the sauce and prevents it from being too thick or broken-looking
Make ahead
You can assemble the entire casserole up to 4 hours ahead: after transferring to the baking dish and topping with breadcrumbs, cover with plastic wrap and refrigerate. Bake directly from the fridge, adding 5–10 minutes to the baking time until the top is golden and the sauce bubbles at the edges.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F (165°C) oven for 15–20 minutes, covered with foil, or in a microwave at 50% power, stirring halfway through, until heated through. Freezer storage is not recommended as the texture of the sauce and pasta becomes grainy upon thawing.
Substitutions
- crème fraîche → sour cream plus a touch of heavy cream (¾ cup sour cream + ¼ cup heavy cream). Achieves a similar tangy richness, though the flavor will be slightly sharper; stir in off heat as you would with crème fraîche
- fresh tarragon → fresh chervil or a combination of chives and parsley (2 tbsp total). Preserves the delicate herb character; tarragon is distinctive, so this will shift the flavor profile but remain French-inspired
- Gruyère cheese → aged Emmental or Swiss cheese. Slightly milder and nutty; use the same amount for a similar melt and flavor
- dry white wine → vegetable or chicken broth (same amount). Use if you prefer to avoid alcohol; the acidic brightness of wine will be lost, so add a squeeze of lemon juice to the sauce
