Description
This creamy mushroom pasta dinner recipe features tender cremini mushrooms sautéed in butter and garlic, deglazed with white wine, and combined with a luscious cream sauce and Parmesan cheese. Tossed with perfectly cooked fettuccine and garnished with fresh parsley, it’s a comforting and elegant meal that can be prepared in just 40 minutes, serving 8 people.
Ingredients
Scale
For the Mushroom Cream Sauce
- ½ cup unsalted butter (divided)
- 2 teaspoons garlic (minced)
- 16 ounces cremini mushrooms (cleaned and sliced)
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon salt (plus more for pasta water)
- Black pepper (to taste)
- 1 cup reserved pasta water (as needed)
- 1 tablespoon fresh parsley (chopped for garnish)
For the Pasta
- 1 pound fettuccine
Instructions
- Prepare the Mushrooms: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the cleaned and sliced cremini mushrooms and sauté for 10-15 minutes, stirring occasionally, until the mushrooms are soft and deeply browned.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, until fragrant, taking care not to burn the garlic.
- Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the skillet bottom. Let it simmer for 1-2 minutes until the wine reduces by half, concentrating the flavor.
- Create the Cream Sauce: Reduce the heat to low and add the heavy cream, grated Parmesan cheese, and the remaining butter. Stir continuously until the sauce is smooth and creamy. Allow it to gently simmer while you prepare the pasta.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, usually about 10-12 minutes. Before draining, reserve 1 cup of pasta water.
- Toss Pasta with Sauce: Drain the pasta and return it to the pot. Add the fettuccine to the skillet with the mushroom cream sauce. Toss with tongs to coat the pasta evenly, adding reserved pasta water as needed to achieve a silky, smooth consistency.
- Season and Garnish: Season the pasta with additional salt and black pepper to your taste. Serve immediately, garnished with chopped fresh parsley for a burst of color and freshness.
Notes
- For best flavor, use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing.
- Reserve pasta water carefully as it helps in creating a smooth sauce consistency when tossed together.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Use freshly grated Parmesan cheese for optimal taste and texture.
- To make it vegetarian, ensure the Parmesan cheese used is made without animal rennet.
- Leftovers can be refrigerated for up to 2 days and gently reheated with a splash of cream or water to loosen the sauce.
