Mushroom Fettuccine is rich and decadent enough to make on a Saturday night alongside a bottle of wine. But easy enough with just a few ingredients to make on a weeknight. Lots of butter, cream, parmesan, and mushrooms. What’s not to love? Recipe at KathleensCravings.com
- 1/2 cup unsalted butter (1 stick. Divided)
- 3 cloves garlic (minced)
- 1 lb fresh sliced mushrooms
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup reserved pasta water
- salt (to taste)
- ground black pepper (to taste)
- fresh parsley (for topping)
- Start a large pot of salted water to boil.
- While the water is coming to a boil, cook the mushrooms. In a large, deep skillet melt 2 tablespoons of butter over medium heat. Add the mushrooms and garlic. Sauté about 10-15 minutes until the mushrooms are soft and a deep brown color.
- Add the remaining butter and cream to the mushrooms. Simmer over low heat.
- When the water is boiling, cook the fettuccine according to package directions. Don’t forget to reserve the pasta water.
- Add the cooked, drained pasta to the mushroom sauce. If your skillet isn’t big enough, you can add the sauce to the pasta pot. Toss pasta with tongs, add the grated parmesan, and slowly add up to 1 cup of the reserved pasta water until the consistency is just right. Season with salt and pepper to taste.
- Serve and top pasta with fresh parsley or additional grated parmesan. Enjoy!
- Category: Main Dish
- Cuisine: Italian