creamy mushroom fettuccine

Creamy Mushroom Fettuccine

Fettuccine (Wholemeal, Organic)

Tablespoon Butter

Cups Sliced mushrooms

1½ Cups Fresh cream

wholegrain mustard

Salt

Black Pepper

Boil a large pot of water on the stove. Add Pasta and cook for 8 -10 minutes until soft. Drain and set aside. Add salt and a little olive oil to prevent sticking.

Heat up a pan on the stove. Add butter and mushrooms. Fry until mushroom juices have evaporated and mushrooms begin to brown. Add cream, mustard and salt and pepper. Allow to simmer for 5 minutes until cream has reduced and sauce thickens.

Remove from heat and stir through pasta.

OPTIONAL: We add chilli flakes or peppercorns for a little hot kick.

Creamy Mushroom Fettuccine. Sauteed mushrooms in a creamy parmesan cheese alfredo sauce tossed with fettuccine noodles.

Tablespoons Salted Butter ((divided))

White Mushrooms ((sliced))

Garlic Cloves ((minced and divided))

Heavy Cream

Good-Quality Grated Parmesan Cheese

Pepper

lb. Fresh Fettuccine Noodles

Salted Pasta Water ((to thin out sauce, optional))

Parsley

In a large skillet, heat 2 Tablespoons of salted butter over medium-high heat. Add sliced mushrooms and cook for 10-12 minutes or until golden and caramelized. Add 2 cloves of garlic and cook for 1-2 minutes longer. Remove from pan and set aside.

After mushrooms have been removed from the skillet, add the remaining 4 Tablespoons of butter and 1 remaining garlic clove to the skillet. Cook for 1 minute. Add heavy cream. Let cook over medium heat for 6 to 8 minutes, until it begins to reduce and thicken.

While the sauce is thickening, bring water to boil in a large pot. Generously salt the water. Add fettuccine and cook according to package instructions.

Add ONLY half of the parmesan cheese at a time and whisk to completely combine before adding more cheese. If you add all of the cheese at once, the sauce may become clumpy. Stir in pepper. Add salt if needed. If you want a thinner sauce, add some salted pasta water to the sauce.

Toss the mushrooms into the sauce or reserve to place on the top of the pasta. Toss the cooked fettuccine into the alfredo sauce. Top with fresh parsley or basil, if so desired.

The recipe description and ingredients are clean-cut, and the result is delicious. Thanks!

This recipe was very easy and turned out amazing! Mine thicken just fine and I even added pasta water (a couple times) to thin it a bit. Will serve it with some grilled chicken or shrimp next time!

I love me some comfort food and this recipe did not dissapoint. Insanely good.

This meal turned out super tasty! I followed the recipe to a T except for deglazing with a little white wine before adding the butter and cream. This recipe will be a keeper for sure!

Delicious Recipe!
I am a Moldavian man who knows how to cook only 2 simple Russian dishes.  I have never cooked pasta before. Today was the day... I followed the recipe close to perfect, except i only used 200g parmesan cheese. The dish was easy to prepare and very delicious! Thank you for sharing this amazing recipe. Now lets add +1 Italian Dish to the list.

My family said it was better than any restaurant.

I’ve made this twice now because we love  it so much and it’s perfect for my vegetarian daughter!  Yummy!  Second time served chicken breast on the side for those who aren’t vegetarian and it was super delicious with chicken also!

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Creamy Mushroom Fettuccine

Creamy Mushroom Fettuccine

Top 2 creamy mushroom fettuccine recipes from across the web

The most viewed creamy mushroom fettuccine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Mushroom Fettuccine

Creamy Mushroom Fettuccine

The most viewed creamy mushroom fettuccine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine