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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.
Recipe FAQs
- → 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.
Creamy Pasta Mushrooms
Velvety mushroom sauce with garlic and herbs over fettuccine.
Ingredients
→ Base
→ Mushrooms
→ Aromatics
→ Sauce
→ Garnish
Steps
Make the pasta as directed on the box.
Brown onions and mushrooms in butter for 8–10 minutes.
Pour in wine to loosen browned bits after adding thyme, garlic, and flour.
Stir in broth, cook for 7–9 minutes. Then mix in Parmesan and cream.
Mix the pasta into the sauce, then toss on parsley to finish.
Notes
- Tastes best when eaten right away.
- Feel free to switch up the types of mushrooms.
Required Equipment
- Pasta cooking pot
- Heavy-bottomed Dutch oven
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Includes dairy products
- Includes wheat ingredients