Creamy Mushroom Fettuccine

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Craving a cozy dinner? Creamy mushroom fettuccine is your answer. This pasta dish combines earthy mushrooms with silky cream sauce and tender noodles. You can whip up this restaurant-quality meal at home in about 30 minutes.

The secret is sautéing the mushrooms until golden brown before adding cream, garlic, and herbs. Toss with al dente fettuccine and you’ve got a simple yet fancy dinner. Perfect for date night or treating yourself on a weeknight.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make creamy mushroom fettuccine:

  • 8 oz fettuccine pasta
  • 8 oz mushrooms, sliced (white or cremini)
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup onion, diced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh herbs (thyme or parsley) for garnish

Don’t have all the ingredients? No worries! Try these swaps:

• Pasta: Any long pasta like linguine or spaghetti works great.
• Mushrooms: Mix it up with shiitake, oyster, or portobello mushrooms.
• Cream: Half-and-half or milk can work in a pinch, but the sauce won’t be as rich.
• Parmesan: Pecorino Romano or Asiago are tasty alternatives.
• Herbs: Dried herbs can replace fresh ones. Use about 1/3 the amount.

For a vegan version, try:

  • Vegan butter
  • Plant-based cream (cashew or oat)
  • Nutritional yeast instead of cheese

Remember, cooking is all about having fun and making it your own. Feel free to adjust amounts to suit your taste!

Instructions

Start by cooking the fettuccine in a large pot of salted water. Follow the package directions, but aim for al dente. While the pasta cooks, prepare the mushroom sauce.

Melt butter in a big skillet over medium heat. Add sliced mushrooms, minced garlic, and diced onions. Cook for 3-4 minutes until they’re soft and golden.

Sprinkle in some thyme and dill. Give it a good stir and cook for another minute. The herbs will make your kitchen smell amazing!

Pour in some white wine if you’re using it. Let it simmer until most of the liquid is gone. This step adds great flavor.

Now, add cream to the skillet. Stir in some grated Parmesan cheese too. Let the sauce thicken for a few minutes.

Drain your cooked pasta, but save a cup of the cooking water. Add the fettuccine to your creamy mushroom sauce.

Toss everything together. If it seems too thick, add a splash of the pasta water you saved. Keep stirring until the pasta is well coated.

Serve your creamy mushroom fettuccine hot. Sprinkle extra Parmesan on top if you like. Enjoy your delicious meal!

Tips, Tricks & Storing

For the best creamy mushroom fettuccine, use fresh mushrooms. Clean them gently with a damp paper towel instead of washing to avoid waterlogging.

Slice mushrooms evenly for consistent cooking. A mix of varieties like cremini, shiitake, and oyster can add depth to your dish.

Don’t overcrowd the pan when cooking mushrooms. This ensures they brown nicely instead of steaming.

Reserve some pasta water before draining. You can use it to thin out the sauce if needed.

To store leftovers, let the pasta cool completely. Place it in an airtight container and refrigerate for up to 3 days.

When reheating, add a splash of milk or cream to revive the sauce. Warm it gently on the stove, stirring often.

For a make-ahead option, prepare the mushroom sauce separately. Store it in the fridge for up to 2 days, then reheat and toss with freshly cooked pasta.

Freeze portions in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.

Garnish with fresh herbs like parsley or chives just before serving for a pop of color and flavor.

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