Description
Indulge in this restaurant-quality creamy mushroom fettuccine, a dish that balances earthy, caramelized mushrooms with a luxurious, velvety parmesan-rich sauce. Perfect for a cozy weeknight dinner, this comforting meal comes together in under 40 minutes, providing an elegant and satisfying experience that brings the warmth of homemade Italian-inspired cooking straight to your family table.
Ingredients
6 tablespoons salted butter
16 ounces white mushrooms, thinly sliced
4 cloves garlic, minced
1 1/2 cups heavy cream
1 1/4 cups parmesan cheese, freshly grated
12 ounces fettuccine pasta
1 teaspoon dried parsley
Salt and freshly cracked black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
In a large skillet, melt 3 tablespoons of butter over medium-high heat.
Add the sliced mushrooms and sauté until they are deeply golden brown and have released their moisture.
Stir in half of the minced garlic and cook for 1 minute until fragrant, then remove mushrooms from the pan and set aside.
In the same skillet, melt the remaining 3 tablespoons of butter.
Add the remaining garlic and cook briefly, then pour in the heavy cream.
Bring the cream to a gentle simmer and let it reduce slightly for about 3-5 minutes.
Whisk in the parmesan cheese until the sauce is smooth and thickened.
Return the mushrooms to the skillet and toss in the cooked pasta.
Stir until the pasta is thoroughly coated in the creamy sauce, garnish with parsley, and serve immediately.
Notes
Ensure the mushrooms are not crowded in the pan to allow for proper caramelization. You can add extra vegetables like spinach or peas for more color. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 3g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg