Name: Creamy Garlic Mushroom Fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Fettuccine pasta; 1 lb Cremini mushrooms, sliced; 4 cloves Garlic, minced; 2 tbsp Unsalted butter; 1 tbsp Olive oil; 1.5 cups Heavy cream; 0.5 cup Parmesan cheese, freshly grated; 0.25 cup Fresh parsley, chopped; 0.25 tsp Ground nutmeg; to taste n/a Salt and black pepper

"Savor the deep, earthy flavors of perfectly browned cremini mushrooms tossed in a velvety garlic-infused cream sauce. This luxurious fettuccine dish is a comforting masterpiece that brings the essence of an Italian bistro right to your kitchen table."

Ingredients

Qty	Item
12 oz 340 g	Fettuccine pasta
1 lb 450 g	Cremini mushrooms, sliced
4 cloves 4 cloves	Garlic, minced
2 tbsp 28 g	Unsalted butter
1 tbsp 15 ml	Olive oil
1.5 cups 360 ml	Heavy cream
0.5 cup 50 g	Parmesan cheese, freshly grated
0.25 cup 10 g	Fresh parsley, chopped
0.25 tsp 1 g	Ground nutmeg
to taste n/a 0 n/a	Salt and black pepper

How to Make Creamy Garlic Mushroom Fettuccine

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat.

Add the sliced mushrooms to the skillet and sauté for 8-10 minutes until they are golden brown and their liquid has completely evaporated.

Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

Reduce the heat to medium and pour in the heavy cream and a pinch of nutmeg. Simmer gently for 3-5 minutes until the sauce begins to thicken slightly.

Reserve approximately 1/2 cup of the starchy pasta water, then drain the fettuccine.

Add the cooked pasta and the grated Parmesan cheese to the skillet with the sauce. Toss thoroughly to coat each strand, adding a splash of the reserved pasta water if the sauce is too thick.

Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

·
Don't crowd the pan when browning mushrooms; if they are too close together they will steam instead of sear.
·
Always use freshly grated Parmesan from a block; pre-shredded cheese contains anti-clumping agents that prevent a smooth melt.
·
To add more depth of flavor, deglaze the mushroom pan with a splash of dry white wine before adding the cream.

Frequently Asked Questions

Can I use different types of mushrooms?

Absolutely! While cremini (baby bellas) offer great flavor, you can use white button, shiitake, or even a wild mushroom mix.

How can I make the sauce lighter?

You can substitute half of the heavy cream with whole milk or half-and-half, though the sauce will be thinner and less rich.

What is the best way to reheat leftovers?

Reheat in a pan over low heat with a splash of milk or water to loosen the sauce, as the pasta will absorb the moisture while sitting.

Can I add protein to this dish?

Yes, grilled chicken strips, sautéed shrimp, or even crispy pancetta make excellent additions to this mushroom pasta.

Video Tutorials

Perfect Mushroom Pasta | Jamie Oliver

Creamy Garlic Mushroom Sauce | How To Make Recipe

Creamy Mushroom Sauce Recipe

Creamy Garlic Mushroom Pasta | EASIEST METHOD!

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