Creamy Wild Mushroom Pasta
A rich and comforting pasta dish made with sautéed wild mushrooms, garlic, cream, and parmesan, tossed with tender fettuccine for a silky and deeply flavorful meal.
Ingredients
Scale
- 12 ounces fettuccine or linguine pasta
- 12 ounces mixed wild mushrooms such as cremini, shiitake, or oyster, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet over medium heat add olive oil and butter.
- Add sliced mushrooms in a single layer and cook for 6 to 8 minutes until golden brown.
- Stir in minced garlic and chopped thyme and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in grated parmesan cheese until melted and smooth.
- Add the cooked pasta to the skillet and toss to coat evenly. Use reserved pasta water as needed to loosen the sauce.
- Season with salt and black pepper to taste.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Do not overcrowd the mushrooms to ensure proper browning.
- Add parmesan gradually and stir well to maintain a smooth sauce.
- Reheat gently with a splash of cream or milk to refresh leftovers.
Find it online: https://tastyze.com/creamy-wild-mushroom-pasta/