Save to Pinterest The skillet was still hot from dinner when my neighbor knocked, holding a bag of mushrooms from the farmers market. She had overbought and didnt want them to go bad. I had cream in the fridge, a box of fettuccine in the pantry, and twenty minutes before I needed to leave again. What came together that night wasnt planned, but it stuck around for years.
I made this for my sister the week she moved into her first apartment. She had one pot, one pan, and a wooden spoon from our mothers kitchen. We stood side by side at her tiny stove, and she kept asking if it was supposed to smell that good. When we sat down with bowls in our laps, she said it felt like home already.
Ingredients
- Fettuccine or tagliatelle (350 g): Wide noodles hold the sauce better than thin ones, and they make every bite feel generous.
- Olive oil (2 tbsp): This gets the mushrooms started without burning, and it adds a subtle fruity note that butter alone cant give.
- Cremini or button mushrooms (500 g, sliced): Cremini have more flavor, but buttons work just fine if thats what you have.
- Garlic (3 cloves, minced): Fresh garlic is everything here; the jarred stuff just doesnt bloom the same way in hot oil.
- Shallot (1 small, finely chopped, optional): It adds a sweet, delicate layer that makes people ask what the secret ingredient is.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season as you go, tasting at each step so the flavor builds instead of landing all at once.
- Heavy cream (250 ml): This is what makes the sauce cling and coat; you can lighten it, but youll lose some of that silky richness.
- Parmesan cheese (60 g, grated): Grate it yourself if you can, the pre-shredded kind has additives that make the sauce grainy.
- Unsalted butter (30 g): It melts into the sauce and gives it a glossy finish that cream alone cant achieve.
- Nutmeg (1/4 tsp, freshly grated, optional): Just a whisper of it makes the cream taste deeper and more interesting.
- Fresh parsley (2 tbsp, chopped): A handful of green at the end brightens everything and makes it look like you tried.
- Extra Parmesan for serving: People always want more, so keep the grater on the table.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and add the fettuccine, stirring once to keep it from sticking. Before you drain it, scoop out half a cup of that starchy water; itll save your sauce if it gets too thick.
- Sauté the mushrooms:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, then add the mushrooms in a single layer if you can. Let them sit without stirring for a few minutes so they brown instead of steam, then toss and cook until theyre golden and all the liquid has cooked off.
- Add the aromatics:
- Toss in the shallot and garlic, stirring constantly so the garlic doesnt burn. Youll smell it the moment it turns fragrant, and thats when you know its ready.
- Build the sauce:
- Lower the heat to medium and add the butter, letting it melt into the mushrooms. Pour in the cream and bring it to a gentle simmer, stirring so nothing sticks to the bottom.
- Melt in the cheese:
- Sprinkle in the Parmesan and nutmeg, stirring until the cheese disappears into the sauce and it thickens just enough to coat the back of a spoon. Taste it now and adjust the salt and pepper.
- Toss the pasta:
- Add the drained pasta straight into the skillet and toss everything together with tongs, adding splashes of the reserved pasta water until the sauce clings to every strand. It should look glossy, not dry or soupy.
- Serve:
- Divide it into bowls while its still steaming, then scatter parsley on top and grate extra Parmesan over each serving.
Save to Pinterest I served this to a friend who said she didnt like mushrooms. She ate two bowls and asked for the recipe before she left. Sometimes the way something tastes in context changes everything you thought you knew.
How to Pick the Best Mushrooms
Look for mushrooms that are firm and dry, with no dark spots or slimy patches. Cremini mushrooms have more flavor than white buttons, but a mix of both works beautifully if you want variety. If you can find shiitake or oyster mushrooms, tear them by hand instead of slicing them; the rough edges brown better and the texture feels more interesting.
Making It Lighter Without Losing Flavor
You can replace half the cream with whole milk and itll still taste rich, just a little less heavy. Another trick is to blend half the cooked mushrooms with the cream before adding it to the pan; it thickens the sauce naturally and adds even more mushroom flavor. If you want to skip cream altogether, use reserved pasta water and extra Parmesan, but add the cheese off the heat so it doesnt clump.
Storage and Reheating
This keeps in the fridge for up to three days in an airtight container. The sauce will thicken as it cools, so when you reheat it, add a splash of milk or cream and warm it gently in a skillet over low heat, stirring often. Dont use the microwave if you can help it; the sauce can separate and turn oily.
- If youre freezing it, undercook the pasta slightly so it doesnt turn mushy when reheated.
- Let it cool completely before transferring to a freezer-safe container, and use it within two months.
- Thaw it overnight in the fridge, then reheat on the stovetop with a little extra liquid.
Save to Pinterest This is the kind of meal that makes weeknights feel less ordinary. It asks for very little and gives back something warm, satisfying, and completely worth sitting down for.
Recipe FAQs
- → Can I use a different type of mushroom?
Absolutely. While cremini and button mushrooms work wonderfully, you can experiment with shiitake, oyster, or porcini for deeper, more complex flavors. A mix of varieties creates the most interesting taste profile.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water while draining and add it gradually to achieve your desired consistency. The starch in pasta water helps create a silky sauce that clings beautifully to the noodles.
- → Is there a way to make this lighter?
Yes, substitute half the heavy cream with whole milk or unsweetened almond milk for a lighter version. The dish remains creamy and delicious while reducing calories and fat content.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or Chardonnay complements the creamy sauce beautifully. The acidity cuts through the richness and balances the earthy mushroom flavors perfectly.
- → Can I add protein to this dish?
Certainly. Pan-seared chicken breast, crispy bacon, or sautéed shrimp are excellent additions. Cook your protein separately and toss it in with the finished pasta for best results.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or pasta water to restore the silky sauce texture.