Creamy Mushroom Fettuccine
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
856 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Mushroom Fettuccine
Description
The Creamy Mushroom Fettuccine recipe starts by sautéing diced onion and minced garlic in butter and olive oil, then adding sliced shiitake mushrooms and ground dried porcini mushrooms for complexity. After seasoning with salt and pepper, white wine is added and simmered to reduce and enhance flavor. The mixture is covered to cook gently, melding the mushroom aroma into a rich base.
Parsley and lemon zest are stirred in before adding heavy cream, which simmers briefly to create a creamy sauce. Cooked al dente fettuccine and grated Parmesan cheese are then incorporated, coating the pasta evenly with a smooth, savory mushroom cream sauce. A final drizzle of olive oil adds gloss and richness.
This pasta offers an earthy mushroom flavor with a balanced creamy texture that is not overly heavy. The lemon zest brightens the dish subtly. It pairs well with a green salad or crusty bread for a complete meal, providing satisfying, indulgent comfort food.
Ingredients
- 1 lb shiitake mushrooms sliced, stems discarded (you can also use half cremini mushrooms, fresh
- 1 yellow onion diced, medium
- 2 garlic minced, large cloves
- 3 tablespoons butter (vegans: use vegetable spread, such as Earth Balance)
- 2 tablespoons olive oil
- 2 teaspoons porcini mushrooms ground, dried
- 1 teaspoon salt
- 1/2 cup white wine such as Sauvignon Blanc or Chardonnay, dry
- 1/2 teaspoon black pepper freshly ground
- 3 tablespoons parsley chopped, fresh
- 1/4 teaspoon lemon zest
- 1/2 cup Parmesan Cheese vegans: use Parmesan substitute such as Parma Zaan Sprinkles, grated
- 3/4 cup heavy cream (vegans: use soy milk blended with some vegan sour cream, such as Tofutti Sour Supreme, for a creamier consistency)
- 1 lb Fettuccine pasta cooked al dente
Instructions
- Heat the butter and oil in a large skillet over medium-high heat. Add the onions and saute until translucent and just beginning to brown. Add the garlic and saute another minute. Add shiitake mushrooms, ground porcini, salt and pepper. Stir to combine and saute for 2 minutes. Add the wine, bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes.Add the parsley, lemon zest and heavy cream and simmer for another 5 minutes.Add the fettuccine and Parmesan cheese to the skillet. Stir to combine and allow it to thoroughly heat through. Drizzle with a little extra olive oil and toss to coat.
- Serve immediately garnished with fresh parsley and a sprinkle of Parmesan. Serve with a green salad and/or some bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 856 kcal
% Daily Value*
| Calories | 856kcal | 43% |
| Carbohydrates | 96g | 32% |
| Protein | 24g | 48% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 179mg | 60% |
| Sodium | 919mg | 38% |
| Potassium | 785mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1352IU | 27% |
| Vitamin C | 7mg | 8% |
| Calcium | 202mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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