Mushroom Fettichine Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the fettuccine and cook according to package instructions until al dente (typically 8–12 minutes for dried, 2–4 minutes for fresh). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Prepare mushrooms

While the pasta cooks, wipe mushrooms with a damp towel and slice as directed. This mix of cremini, shiitake and button mushrooms yields a complex flavor and texture.

Sauté aromatics

In a large wide skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the diced onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; avoid browning.

Cook mushrooms

Increase heat to medium-high. Add all sliced mushrooms to the skillet in a single layer if possible. Sprinkle a pinch of salt and let mushrooms cook undisturbed for 2–3 minutes to develop color. Stir and continue to cook until mushrooms release their liquid and it mostly evaporates, about 6–8 minutes total. Browning adds flavor.

Deglaze

Pour in 1 cup dry white wine (or 1 cup vegetable broth if not using wine) to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–4 minutes.

Build sauce

Add 1 cup vegetable broth and bring to a gentle simmer. Stir in 3 ounces heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves, 1 teaspoon freshly ground black pepper, 1 teaspoon salt (adjust later), and optional 1 teaspoon red pepper flakes. Simmer gently for 3–4 minutes to thicken slightly.

Finish with cheese and herbs

Lower heat to low. Stir in 1 cup finely grated Parmesan cheese a handful at a time until melted and smooth; if the sauce seems too thick, add up to 1/2 cup reserved pasta water to loosen. Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.

Toss pasta with sauce

Add the drained fettuccine directly to the skillet with the mushroom sauce (use a large pan or transfer sauce to the pasta pot). Toss gently to coat, adding reserved pasta water 1/4 cup at a time until the sauce clings to the noodles and reaches desired consistency (use 1/2–1 cup as needed).

Adjust and serve

Stir in 1 teaspoon fresh lemon juice and drizzle 1 teaspoon olive oil; fold to combine. Plate the pasta, sprinkle with extra grated Parmesan and additional chopped parsley. Serve immediately.