Creamy Mushroom Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
648 kcal
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Course
Main Course
Creamy Mushroom Pasta
Description
Creamy Mushroom Pasta combines sliced mushrooms browned in butter and olive oil with a sauce of white wine, chicken and beef broth, heavy cream, and aromatics like garlic and thyme. Dry seasonings including onion powder and mustard powder enhance the sauce's complexity. Asiago and Parmesan cheese are freshly grated and stirred in to add richness and savory notes. The sauce simmers gently to develop flavors while fettuccine pasta cooks al dente.
The mushroom pieces are crisped separately to maintain texture and then reunited with the sauce. The white wine reduces to concentrate its flavor, while the mix of broths adds depth. This results in a velvety sauce that clings well to pasta with a balance of earthy mushroom taste and creamy tang.
This pasta is ideal for a satisfying meal that pairs well with a simple salad or crusty bread. The sauce’s richness makes it fitting for cool weather or when comfort food is desired.
The notes advise using dried mushrooms that have been dried well for better browning, grating cheese from blocks rather than pre-packaged for melt quality, and options for broth substitutions including vegetarian alternatives. Leftovers store well refrigerated or frozen, though freezing can alter texture slightly.
Ingredients
- 8 oz. mushrooms sliced/cleaned/dried
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup white wine pinot grigio or chardonnay, dry
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ cup beef broth
- ½ teaspoon onion powder
- ½ teaspoon thyme dried
- ¼ teaspoon mustard powder
- 1 cup heavy cream
- ½ chicken bouillon cube
- ½ cup Asiago cheese finely grated from a block
- ½ cup Parmesan Cheese finely grated from a block.
- ½ pound Fettuccine pasta
Instructions
Prep Work:
- Combine chicken broth, beef broth, onion powder, mustard powder, and thyme. Set aside.
- Grate the cheese from a block and set aside. Measure out remaining ingredients.
Instructions:
- Melt butter in a deep 12-inch skillet over medium-high heat and add half of the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Leaving space around them will allow them to crisp up more. Add a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate. Repeat with remaining half. Turn heat off and allow pan to cool slightly.
- Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
- Add the beef/chicken broth mixture, then slowly stir in the heavy cream. Add the chicken bouillon. Bring to a boil, then reduce to a simmer.
- Let the sauce bubble gently while you boil the pasta to al dente (about 13 minutes, refer to package). Don’t overcook. Drain once cooked.
- Reduce heat to low and stir in the Asiago and Parmesan cheese until combined, then add the mushrooms back.
- Add the drained pasta. Use kitchen tongs and toss to coat in the sauce. The sauce will continue to thicken upon standing.
- Garnish with fresh parsley and serve!
Notes
- Use dry, well-dried mushrooms for better browning and texture.
- Grate Asiago and Parmesan cheeses fresh from blocks for better melting and flavor.
- You can substitute all chicken or all beef broth or use vegetable broth for a vegetarian version.
- Reserve some pasta water to thin sauce if needed when reheating.
- Store leftovers in airtight containers up to 3 days in the refrigerator or freeze up to 3 months; thaw carefully to preserve the sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 41g | 63% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 709mg | 30% |
| Potassium | 462mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1286IU | 26% |
| Vitamin C | 4mg | 4% |
| Calcium | 372mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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