Creamy Mushroom Pasta
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Creamy, garlicky, mushroom fettuccine that’s oh-so-fancy (and so stinking easy). An absolute weeknight staple here!
Need a fancy dinner in? For company/friends/family/spouse/kids/all of the above? We have you covered with the creamiest mushroom fettuccine here, whipped up in no time, of course.
With meaty, thickly sliced cremini and shiitake mushrooms, we have big things happening here. Sauteed in golden brown buttery-garlicky-fresh-thyme heaven. Let the mushrooms work its magic here for that oh-so-silky, oh-so-velvety cream sauce.
We used fresh fettuccine here but any kind of pasta (spaghetti, fettuccine, pappardelle, penne, rigatoni, ziti, cavatappi and campanelle) will also work beautifully here. At the end of the day, mushroom lover or not, this is it. It’s comfort food at its finest (and fastest!) right at home.
tips and tricks for success
- Fresh pasta goes a long way. We love using homemade pasta whenever possible as it is much smoother and silkier (and cooks much faster than store-bought!).
- Use a mix of mushrooms. Using a blend of different mushrooms is ideal here, bringing in different textures and deep flavors. White button mushrooms, chanterelles and oyster mushrooms are all great options.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
what to serve with mushroom pasta
Tools For This Recipe
Dutch oven
Creamy Mushroom Pasta: Frequently Asked Questions
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Creamy Mushroom Pasta
Ingredients
- 1 pound fettuccine noodles
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms, thickly sliced
- 3.5 ounces shiitake mushrooms
- ½ medium sweet onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 2 ½ tablespoons all-purpose flour
- ⅓ cup dry white wine
- 2 cups chicken stock
- ⅓ cup heavy cream
- ½ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a Dutch oven over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 8-10 minutes; season with salt and pepper, to taste.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
- Stir in chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced, about 7-9 minutes.
- Stir in heavy cream until thickened, about 2 minutes.
- Remove from heat. Stir in Parmesan; season with salt and pepper, to taste.
- Stir in pasta until well combined.
- Serve immediately, garnished with shaved Parmesan and parsley, if desired.
Video
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