Creamy Mushroom Pasta
Creamy, garlicky, mushroom fettuccine that's oh-so-fancy (and so stinking easy). An absolute weeknight staple here!
Ingredients
- 1 pound fettuccine noodles
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms, thickly sliced
- 3.5 ounces shiitake mushrooms
- ½ medium sweet onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 2 ½ tablespoons all-purpose flour
- ⅓ cup dry white wine
- 2 cups chicken stock
- ⅓ cup heavy cream
- ½ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a Dutch oven over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 8-10 minutes; season with salt and pepper, to taste.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
- Stir in chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced, about 7-9 minutes.
- Stir in heavy cream until thickened, about 2 minutes.
- Remove from heat. Stir in Parmesan; season with salt and pepper, to taste.
- Stir in pasta until well combined.
- Serve immediately, garnished with shaved Parmesan and parsley, if desired.