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–+ servings

Creamy Mushroom Pasta

Yield: 4 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Creamy, garlicky, mushroom fettuccine that's oh-so-fancy (and so stinking easy). An absolute weeknight staple here!
5 stars (8 ratings)

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.