Mushroom Pasta with Browned Butter and Cheezus
Indulge in the rich, savory flavors of Mushroom Pasta with Browned Butter and Cheezus—a decadent dish that transforms everyday ingredients into a gourmet experience. This recipe features tender fettuccine coated in a luscious sauce made with fragrant browned butter, creamy heavy cream, and a mouthwatering blend of Parmesan and Gruyère cheeses. Sautéed cremini mushrooms and aromatic garlic add an earthy depth, while a sprinkle of fresh parsley brightens the dish. Perfect for a cozy dinner or an impressive meal for guests, this pasta comes together in just 40 minutes and strikes the perfect balance of creamy, nutty, and umami flavors. Whether you're a cheese lover or just in search of comforting pasta recipes, this dish is guaranteed to delight.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 6 tbsp Unsalted butter
- 8 oz Cremini mushrooms
- 3 pieces Garlic cloves
- 1 cup Heavy cream
- 1.5 cups Parmesan cheese, grated
- 0.5 cup Gruyère cheese, shredded
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped
- 0.5 cup 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, drain the pasta, and set aside.
While the pasta cooks, clean and slice the cremini mushrooms into thin, uniform pieces. Mince the garlic cloves finely.
In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté for 5-6 minutes until they release their moisture and begin to brown.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Transfer the mushroom mixture to a plate and set aside.
In the same skillet, melt the butter over medium heat. Cook it for 3-4 minutes, stirring frequently, until it begins to foam and turn golden brown. Be careful not to let it burn.
Reduce the heat to low, then slowly stir in the heavy cream. Allow the mixture to simmer for 2-3 minutes, then whisk in the Parmesan and Gruyère cheeses until the sauce is smooth and creamy.
Add the cooked mushrooms back to the skillet and stir to combine. Gradually add the cooked fettuccine to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, mix in the reserved pasta water, a little at a time, until the desired consistency is reached.
Season the dish with the remaining salt and black pepper to taste. Sprinkle fresh parsley over the top for garnish.
Serve immediately while warm. Enjoy your divine Mushroom Pasta with Browned Butter and Cheezus!
Nutrition Facts
Calories |
3527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4912 mg | 214% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.8 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1957 mg | 151% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1200 mg | 26% | |
*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.
