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Creamy Mushroom Fettuccine

A pan full of creamy mushroom fettuccine topped with chopped fresh parsley
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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.

Ingredients

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

Instructions

  1. In a large pot of boiling salted water, cook the fettuccine according to package instructions. Reserve about 1/3 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.

Find it online: https://www.emilyeatsthings.com/creamy-mushroom-fettuccine/