Description
A comforting blend of wild mushrooms and a luscious cream sauce make this pasta dish rich and satisfying. The earthy flavors of the mushrooms pair beautifully with the creamy sauce, creating a luxurious meal for any occasion.
Ingredients
For the Creamy Wild Mushroom Pasta:
- 12 oz (340g) fettuccine or pappardelle pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 lb (450g) wild mushrooms (shiitake, cremini, chanterelle, or a mix)
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional but recommended)
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup freshly grated parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Zest of 1 lemon (optional, for added brightness)
For Optional Toppings:
- Extra parmesan cheese, for serving
- Crushed red pepper flakes, for heat
- Truffle oil, for drizzling (optional, for added depth)
- Fresh thyme or rosemary, for garnish
Instructions
Start by cooking the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, typically about 8-10 minutes, or until the pasta is al dente. Once the pasta is cooked, reserve about 1 cup of pasta cooking water and drain the rest. Set the pasta aside and keep the reserved water for later use.
While the pasta is cooking, prepare the mushrooms. Clean them thoroughly using a damp paper towel to wipe away any dirt. Avoid rinsing them under water, as mushrooms can absorb moisture and become soggy. Slice the mushrooms into thick strips or pieces. If using larger mushrooms like shiitake or portobello, make sure to remove any tough stems.
In a large skillet or sauté pan, heat the butter and olive oil over medium-high heat. Once the butter is melted and foamy, add the mushrooms in batches to avoid overcrowding the pan. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning. The garlic will release its aroma and infuse the mushrooms with flavor.
If you’re using white wine, add it to the pan now. Stir to deglaze, scraping up any browned bits from the bottom of the pan. The wine will reduce slightly, taking on the flavor of the mushrooms and garlic. This step adds depth and complexity to the dish, but it can be skipped if you prefer not to use wine.
Let the wine cook off for 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
Once the wine has reduced, add the heavy cream and broth to the pan. Stir to combine, and bring the mixture to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken and become creamy. If the sauce is too thick, you can add a little reserved pasta water to thin it out to your desired consistency.
Once the sauce has thickened slightly, stir in the parmesan cheese. The cheese will melt into the sauce, adding richness and a savory flavor. Taste the sauce and season with salt and freshly ground black pepper.
Add the drained pasta to the skillet with the mushroom sauce. Toss the pasta gently to coat it evenly with the creamy sauce. If the sauce needs to be loosened, add a bit of the reserved pasta cooking water a tablespoon at a time until it reaches your desired consistency.
Once the pasta is well-coated with the sauce, remove the pan from the heat.
Transfer the creamy wild mushroom pasta to serving plates or bowls. Garnish with freshly chopped parsley and a sprinkle of parmesan cheese. If desired, add a little lemon zest for a burst of freshness, or drizzle with truffle oil for an extra layer of luxury.
Serve immediately while hot, and enjoy this rich, comforting dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 30-35g
- Carbohydrates: 40-45g
- Protein: 12-15g