Description

This creamy mushroom pasta is a rich and comforting dish featuring sautéed mushrooms in a luscious cream and parmesan sauce, perfectly tossed with al dente fettuccine. The recipe balances earthy mushroom flavors with the savory depth of garlic, white wine, and chicken broth, finished with fresh parsley and extra parmesan for a delightful meal ideal for busy weeknights or anytime you crave a hearty pasta dish.

Ingredients

Scale

Pasta

160g (6oz) fettuccine or linguine

Sauce

2 tbsp (30g) unsalted butter
1/2 tbsp olive oil
300g (10oz) mushrooms, sliced 1/3 cm (1/8″) thick (white, cremini, or swiss brown)
2 garlic cloves, finely chopped
1/2 cup (125ml) dry white wine (or rosé; substitute more broth if preferred)
1/2 cup (125ml) low sodium chicken broth or vegetable stock
3/4 cup (185ml) heavy or thickened cream
1/3 cup (30g) finely grated parmesan cheese
1/2 tsp salt
1/2 tsp ground black pepper
Extra parmesan, for serving
Parsley, roughly chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, but reduce the time by 1 minute to keep it slightly firm (al dente). Just before draining, scoop out and reserve 1 cup of the pasta cooking water then drain the pasta thoroughly.
Sauté the mushrooms: In a large skillet over high heat, melt the butter and heat the olive oil together until shimmering. Add the sliced mushrooms and stir regularly. Once the mushrooms begin to release moisture and sweat, season with a pinch of salt and pepper.
Cook until golden: Continue cooking the mushrooms for approximately 4 to 5 minutes until they develop a nice golden color. Add the finely chopped garlic and cook for an additional minute until the garlic is golden and aromatic.
Deglaze with wine: Carefully add the white wine to the skillet; be cautious as it may steam vigorously. Stir well, scraping the bottom of the pan to lift any flavorful browned bits. Simmer rapidly until most of the wine evaporates and the winey aroma fades.
Add broth and cream: Pour in the chicken broth and heavy cream. Add the grated parmesan, salt, and pepper to the skillet. Stir constantly to help dissolve the parmesan and combine the ingredients. Simmer gently for about 2 minutes, stirring regularly, allowing the sauce to thicken slightly.
Toss pasta with sauce: Transfer the drained pasta directly into the sauce in the skillet. Toss the pasta and sauce together over medium heat for 1 to 2 minutes until the sauce thickens further and coats the pasta nicely. If the sauce becomes too thick or sticky, add a splash of the reserved pasta cooking water to loosen it and create a silky texture.
Garnish and serve: Remove from heat, garnish with roughly chopped parsley if using, and serve immediately with extra grated parmesan cheese on the side for added flavor.

Notes

Note 1: Fettuccine is preferred, but linguine works equally well for this recipe.
Note 2: Olive oil combined with butter helps prevent the butter from burning while adding flavor.
Note 3: Heavy or thickened cream creates a rich, velvety sauce; light cream may be too thin.
Note 4: Finely grated parmesan melts better and blends smoothly into the sauce.
The reserved pasta water contains starch which helps loosen and bind the sauce to the pasta perfectly.
Using low sodium broth lets you control the salt level in the dish more effectively.