Creamy Mushroom Pasta
User Reviews
5.0
24 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
Creamy Mushroom Pasta
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Creamy, garlicky, mushroom fettuccine that's oh-so-fancy (and so stinking easy). An absolute weeknight staple here!
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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
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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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