Description
A delicious fettuccine dish with wild mushrooms in a creamy sauce, perfect for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup wild mushrooms (shiitake, oyster, porcini), sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add sliced wild mushrooms and sauté for about 5-7 minutes until golden brown.
- Add minced garlic and sauté for another minute until fragrant.
- Pour in the heavy cream slowly while stirring. Simmer gently for about 3-4 minutes until slightly thickened.
- Mix the cooked pasta into the skillet with the sauce, tossing well and adding reserved pasta water as needed for creaminess.
- Remove from heat and stir in chopped parsley, thyme, and grated Parmesan cheese.
- Serve hot with extra cheese if desired.
Notes
- For extra flavor, consider adding a splash of white wine while cooking the mushrooms.
- This dish pairs well with a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg