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This indulgent pasta features earthy mushrooms and aromatic herbs in a velvety cream sauce, all ready to eat in just half an hour.
Key Components:
- Assorted mushrooms: Multiple textures
- Thyme sprigs: Aromatic flavor
- Cream: Makes velvety texture
- White wine: Brings complexity
- Minced garlic: Core taste element
- Authentic parmesan: Thickens the sauce
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Step-by-Step Guidance:
- Get Mushrooms Ready
- Wipe and cut into thick slices
- Combine different types for better taste
- Cut them all the same size
- Blot moisture before cooking
- Start Your Sauce
- Cook mushrooms until browned
- Throw in garlic with thyme
- Pour wine to loosen bits
- Let it cook down a bit
- Develop Flavors
- Pour cream in small amounts
- Cook until it gets thicker
- Add salt and pepper carefully
- Mix in parmesan at the end
- Complete Your Meal
- Mix with freshly cooked pasta
- Keep some pasta cooking water
- Thin sauce if needed
- Top with fresh herbs
For the best results, make sure your mushrooms get nice and brown before adding any liquids.
Tasty Companions:
Enjoy with warm bread and a light green salad on the side.
Keeping It Fresh:
Stays good in the fridge for 2-3 days. Warm up slowly with a bit of cream added.
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Pro Suggestions:
- Dry mushrooms thoroughly
- Let cream warm up first
- Take your time with browning
- Taste before serving
I've learned from years of pasta making that taking time with your mushrooms and building your sauce slowly gives you restaurant-worthy results at home.
Frequently Asked Questions
- → Which mushrooms taste best?
- Cremini and shiitake are great, but any mix will do.
- → No wine on hand?
- Try chicken stock with a bit of lemon juice instead.
- → Can you prepare it early?
- Fresh is best, but note the sauce thickens if saved.
- → Should I stick with fettuccine?
- Linguine or spaghetti work just as well.
- → Is there a meat-free version?
- Simply go for veggie stock instead of chicken.