Fettuccine with Wild Mushrooms
Indulge in the earthy, comforting flavors of this Fettuccine with Wild Mushrooms, a restaurant-worthy dish that's surprisingly simple to make at home. Featuring a medley of cremini, shiitake, or oyster mushrooms sautéed in a luscious blend of butter, olive oil, and garlic, this recipe takes your pasta night to new heights. A rich, creamy Parmesan sauce envelops al dente fettuccine, creating a silky, flavorful base that pairs perfectly with the mushrooms' natural umami. Finished with a sprinkle of fresh parsley for a pop of color and freshness, this dish is ready in just 40 minutes, making it an elegant yet approachable choice for weeknight dinners or special occasions. Perfect for lovers of creamy pasta recipes, wild mushrooms, and gourmet comfort food, this is a must-try for your culinary repertoire.
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Recipe Information
Ingredients
- 12 oz fettuccine
- 8 oz wild mushrooms (such as cremini, shiitake, or oyster)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 count garlic cloves, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
While the pasta cooks, clean the wild mushrooms by gently wiping them with a damp paper towel to remove dirt. Slice the mushrooms into even pieces.
In a large skillet or frying pan, heat the butter and olive oil over medium heat until melted and bubbly.
Add the minced garlic to the pan and sauté for about 1 minute or until fragrant, being careful not to brown it.
Add the sliced mushrooms to the pan and cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Reduce the heat to low and pour in the heavy cream. Stir to combine, then let the mixture simmer gently for 2-3 minutes.
Stir in the grated Parmesan cheese, salt, and black pepper. Allow the cheese to melt and the sauce to thicken slightly, about 2-3 minutes.
Add the cooked fettuccine to the skillet and toss to coat the pasta in the mushroom sauce. If the sauce is too thick, use the reserved pasta water a few tablespoons at a time to loosen it to your desired consistency.
Sprinkle the dish with freshly chopped parsley and toss gently to combine.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 242 mg | 19% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
