Mushroom Fettuccine Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add the fettuccine and cook until just al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain and set pasta aside.

Prep

Clean mushrooms by wiping with a damp cloth and slice thickly (about 1/4 inch). Finely chop the onion and mince the garlic. Strip thyme leaves from stems. Chop parsley and set aside.

In a large wide skillet over medium-high heat, melt 2 tbsp butter with 1 tbsp olive oil (oil raises the smoke point). When butter is foaming and hot, add the sliced mushrooms in a single layer. Avoid overcrowding; cook in batches if needed so mushrooms brown instead of steam.

Let mushrooms cook undisturbed for 3–4 minutes until deep golden on one side, then stir and cook another 2–3 minutes until evenly browned. Season with 1 tsp cracked black pepper and a pinch of salt while cooking.

Push mushrooms to the side of the pan and add the chopped onion. Sauté for 4–5 minutes until translucent and beginning to caramelize. Stir in minced garlic and thyme and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze the pan with 1 tbsp dry white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half (about 1–2 minutes).

Add 1 cup low-sodium broth and bring to a gentle simmer. Let simmer 2–3 minutes to concentrate flavor.

Reduce heat to medium-low and stir in 1 cup heavy cream. Simmer gently for 3–4 minutes until sauce thickens slightly. If the sauce becomes too thick, add a few tablespoons of reserved pasta water to loosen it.

Stir in 3 tbsp grated Parmesan until melted and incorporated. Taste and season with additional salt to taste and the 1 tsp lemon juice to brighten the sauce.

Add the drained fettuccine to the skillet along with up to 1 cup reserved pasta water as needed. Toss the pasta and mushrooms together using tongs, coating the pasta thoroughly with the sauce. Cook 1–2 minutes more so the pasta finishes cooking and absorbs some sauce. If the sauce seems thin, let it reduce a minute; if too thick, add a splash more pasta water.

Stir in 2 tbsp chopped parsley and adjust seasoning with black pepper and salt. Remove from heat and let sit 1 minute to thicken slightly.

Divide mushroom fettuccine among bowls or plates. Finish each portion with a drizzle of olive oil, a sprinkle of extra grated Parmesan and a little chopped parsley. Serve immediately.