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5.0 from 24 votes

Creamy Mushroom Pasta

Creamy, garlicky, mushroom fettuccine that's oh-so-fancy (and so stinking easy). An absolute weeknight staple here!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. 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.
  3. Stir in garlic and thyme until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
  6. 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.
  7. Stir in heavy cream until thickened, about 2 minutes.
  8. Remove from heat. Stir in Parmesan; season with salt and pepper, to taste.
  9. Stir in pasta until well combined.
  10. Serve immediately, garnished with shaved Parmesan and parsley, if desired.