Creamy Mushroom Fettuccine

In need of an easy-yet-impressive date night recipe? Look no further than this Creamy Mushroom Fettuccine that takes just 30 minutes to make.

Mushroom haters, avert your eyes. This one goes out to all the fungus lovers out there. The mushrooms are truly the star of the show in this gorgeous pasta dish. Combined with a few splashes of white wine and cream, plus a generous handful of Parmesan, they create a silky-smooth and savory sauce you’ll want to take a bath in.

Remember in magazines from the 2000s, where they’d insist we all have outfits that could go from day to night? Well, this pasta can do that. It can easily serve either as an indulgent weeknight meal or an impressive date night dinner. It’s so simple to make, it really can do it all.

What you’ll need to make this creamy mushroom fettuccine:

Just a few simple ingredients stand between you and a pan full of creamy goodness. For this recipe, you’ll need:

• Half a pound of fettuccine — you can also sub this out for a different pasta if you’d like
• Mushrooms (duh) — I just use baby bella mushrooms here, but regular button mushrooms will work as well. Or, if you have access to fancy mushrooms like oysters or porcinis, here is the perfect place to use them!
• Some butter, in which to cook your gorgeous mushrooms
• A shallot, some garlic, and a sprinkle of thyme
• A splash of dry white wine — if you don’t have wine or can’t use it, you can use a bit of chicken broth or vegetable broth instead
• The good stuff, AKA heavy cream and Parmesan cheese. We’re going indulgent here, folks. Embrace it!

I serve mine topped with a sprinkle of fresh parsley and a bit more Parmesan. Dish it up alongside a simple green salad to round out the meal, or eat it directly out of the pan. It truly is perfect either way.

More date night recipes:
Garlic Butter White Wine Shrimp Pasta
Creamy Garlic Parmesan Gnocchi with Broccoli

Did you make this recipe? Leave a rating and comment below, then share a photo and tag me on Instagram!

Creamy Mushroom Fettuccine

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In need of an easy-yet-impressive date night recipe? Look no further than this Creamy Mushroom Fettuccine that takes just 30 minutes to make.

• Author: Emily Hanka
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 8 ounces fettuccine
• 2 tablespoons butter
• 8 ounces baby bella mushrooms, sliced
• 1 small shallot, finely diced
• 3 cloves garlic, minced
• ½ teaspoon thyme
• ½ cup dry white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc work well here)
• ½ cup heavy cream
• ½ cup shredded Parmesan
• Kosher salt and black pepper
• Chopped fresh parsley and more shredded Parmesan, optional

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Instructions

1. In a large pot of boiling salted water, cook the fettuccine according to package instructions. Reserve about ⅓ cup of the starchy pasta water before draining and setting aside.
2. Melt the butter in a large skillet over medium heat. Add the mushrooms and sauté, stirring occasionally, for about 10 minutes, or until soft and browned. Add the shallot, garlic, and thyme, and cook for an additional minute or two, or until shallots are soft and fragrant.
3. Add the white wine and simmer for a few minutes, until the wine is reduced by about half. Reduce heat to low and add the heavy cream. Simmer for about a minute, then remove from heat and stir in Parmesan until melted into the sauce. Season with salt and pepper to taste.
4. Add the cooked fettuccine to the sauce and toss with tongs to coat. Add a few splashes of pasta water to help everything come together if needed. Top with a sprinkle of chopped fresh parsley and more shredded Parmesan if you’re feeling fancy, or serve it up as-is.