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Creamy Mushroom Fettuccine Recipe

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4.3 from 26 reviews

This creamy mushroom pasta recipe combines tender baby bella mushrooms with a rich, cheesy sauce made from butter, garlic, shallots, half and half, and Parmesan cheese. Infused with Italian seasoning and a hint of soy sauce for depth, it’s a comforting yet elegant dish perfect for weeknight dinners or special occasions. Served over al dente fettuccine, this creamy mushroom pasta is hearty, flavorful, and sure to delight mushroom lovers.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Sauce Ingredients

  • 5 Tbsp. unsalted butter
  • 1 large shallot, chopped (about 1/2 cup)
  • 16 oz. baby bella or white mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • 2 Tbsp. all-purpose flour
  • 1/2 cup chicken broth
  • 2 cups half and half
  • 2 tsp. soy sauce
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1-2 Tbsp. finely chopped fresh parsley
  • Juice of half a lemon (optional)

Pasta

  • 16 oz. dry fettuccine

Instructions

  1. Sauté Shallots and Mushrooms: In a large, wide heavy skillet or sauté pan, melt the butter over medium heat. Add the chopped shallots and cook for 2-3 minutes until softened. Add the sliced mushrooms and cook for 10-12 minutes, stirring occasionally, until the moisture evaporates and the mushrooms are tender. Season with salt and pepper once the mushrooms have released their moisture.
  2. Add Garlic, Seasoning, and Flour: Stir in the minced garlic and Italian seasoning, cooking for about 30 seconds until fragrant while stirring constantly. Sprinkle the flour over the mushrooms and continue to cook for about 1 minute, stirring constantly to incorporate and cook out the raw flour taste.
  3. Add Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the pan with a wooden spoon to release any browned bits, which adds flavor.
  4. Incorporate Half and Half and Soy Sauce: Add the half and half and soy sauce to the pan. Season with salt and pepper, then let the sauce simmer gently for 4-5 minutes until it thickens to a creamy consistency.
  5. Finish the Sauce: Stir in the freshly grated Parmesan cheese and finely chopped parsley. Taste the sauce and adjust salt and pepper if needed. Optionally, add the juice of half a lemon to brighten the flavors.
  6. Cook Pasta: Cook the fettuccine in salted boiling water according to package directions until al dente. Before draining, reserve some of the pasta cooking water.
  7. Toss Pasta with Sauce: Drain the pasta and immediately toss it in the creamy mushroom sauce. If the sauce is too thick, thin it out with some reserved pasta water until desired consistency is reached.
  8. Serve: Serve the creamy mushroom pasta hot with additional Parmesan cheese sprinkled on top.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adding the lemon juice at the end enhances the sauce’s brightness but is optional.
  • Reserved pasta water helps to loosen the sauce and ensure the pasta is well-coated.
  • Use fresh Parmesan cheese for best flavor and texture.
  • Keep stirring when adding flour to avoid lumps in the sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/creamy-mushroom-fettuccine-recipe/