Creamy Mushroom Pasta
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Course
Main Course
Creamy Mushroom Pasta
Description
This recipe starts by cooking fettuccine noodles and draining them well. Meanwhile, cremini and shiitake mushrooms are sautéed with diced onion until browned and tender, seasoned lightly with salt and pepper. Garlic and fresh thyme are added briefly for aromatics. A roux is prepared by whisking in flour, lightly browned to remove raw taste, followed by deglazing with dry white wine to lift browned bits and add acidity.
Chicken stock is incorporated and simmered until reduced and thickened, then finished with heavy cream and freshly grated Parmesan cheese to produce a creamy, rich sauce. The cooked pasta is tossed into this sauce to absorb and hold the flavors.
The final dish showcases earthiness from a combination of mushroom varieties and a balance of creamy and savory elements from dairy and stock. Fresh parsley and extra Parmesan can be added as garnish. The pasta is best served immediately to retain the sauce's smooth consistency.
Ingredients
- 1 pound fettuccine noodles
- 3 tablespoons butter unsalted
- 1 pound cremini mushrooms thickly sliced
- 3.5 ounces shiitake mushrooms
- ½ onion diced, medium sweet
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cloves garlic minced
- 1 tablespoon thyme chopped fresh leaves
- 2 ½ tablespoons all-purpose flour
- ⅓ cup white wine dry
- 2 cups chicken stock
- ⅓ cup heavy cream
- ½ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh 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.
User Reviews
Overall Rating
5
You'll Also Love
