Creamy Mushroom Pasta Delight (Printer-Friendly)
Silky cream and savory mushrooms coat perfectly cooked fettuccine for a rich, comforting meal.
# The Ingredients You'll Need:
→ Pasta & Mushrooms
01 -
10 oz dry fettuccine or linguine
02 -
9 oz mixed sliced mushrooms (cremini, shiitake, oyster)
→ Sauce Components
03 -
1 cup heavy cream
04 -
½ cup dry white wine (e.g., Sauvignon Blanc)
05 -
¼ cup low-sodium chicken or vegetable broth
06 -
⅓ cup grated Parmesan cheese
→ Seasonings & Garnish
07 -
2 tbsp unsalted butter
08 -
2 cloves garlic, minced
09 -
1 tsp fresh thyme leaves or ½ tsp dried thyme
10 -
Salt and freshly cracked black pepper, to taste
11 -
1 tbsp fresh lemon juice
12 -
Fresh chopped parsley for garnish
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook 9–11 minutes until al dente. Reserve ½ cup pasta water, then drain and set aside to maintain texture.
02 -
Heat butter over medium-high heat until foaming. Add mushrooms in a single layer and cook undisturbed 2–3 minutes for golden crust. Stir and cook another 3–4 minutes until deep brown. Season with salt and pepper, add garlic, and cook 30 seconds until fragrant without burning.
03 -
Deglaze skillet with white wine, scraping browned bits. Reduce by half over 2 minutes. Stir in broth and heavy cream, simmer on medium-low 4–5 minutes until sauce thickens. Add Parmesan and thyme, stir until cheese melts and sauce is glossy. Season with salt, pepper, and lemon juice to balance richness.
04 -
Add cooked pasta to skillet and toss to coat evenly. Add reserved pasta water one tablespoon at a time if sauce is too thick, achieving silky consistency. Let rest 1 minute to meld flavors, then remove from heat.
05 -
Serve pasta onto warm plates, distributing mushrooms evenly. Garnish with chopped parsley and additional black pepper. Serve immediately while sauce is creamy and pasta tender.
# Extra Tips:
01 -
Pat mushrooms dry before sautéing to ensure browning and prevent sogginess. Reserve pasta water to adjust sauce consistency without diluting flavor. Simmer cream gently to avoid curdling. Add lemon juice last for brightness.
02 -
Serve on warmed plates to maintain heat and creaminess. Leftovers store refrigerated up to 3 days or frozen up to 2 months; reheat gently with broth or water.