Description
A rich, creamy mushroom pasta that transforms simple ingredients into restaurant-quality comfort food perfect for any night of the week.
Ingredients
- 170g fettuccine or pappardelle
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 320g mixed mushrooms, sliced thin
- 3 garlic cloves, minced fine
- 1/2 cup chicken broth, low sodium
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta in salted water for one minute less than package directions. Reserve 1 cup pasta cooking water before draining.
- Heat butter and oil in large skillet over medium-high heat until butter melts and begins to foam.
- Add mushrooms in single layer. Cook without stirring for 2-3 minutes until golden brown on bottom.
- Stir mushrooms and continue cooking 3-4 minutes until caramelized. Season with salt and pepper.
- Add garlic and thyme, stirring constantly for 30 seconds until fragrant.
- Pour in chicken broth and simmer vigorously for 1 minute, scraping up browned bits from pan bottom.
- Reduce heat and slowly add cream, stirring constantly. Simmer gently for 2-3 minutes until slightly thickened.
- Add drained pasta and Parmesan cheese to sauce. Toss with tongs, adding pasta water as needed for proper consistency.
- Remove from heat, stir in fresh parsley, and serve immediately with extra Parmesan cheese.
Notes
- Don’t overcrowd mushrooms in the pan or they’ll steam instead of browning
- Fresh Parmesan melts much better than pre-grated varieties
- Pasta cooking water helps create a silky, restaurant-quality sauce texture
- Prep Time: 10 minutes
- Cook Time: 15 minutes