Description
This Creamy Mushroom Pasta recipe combines tender sautéed mushrooms with a rich, cheesy sauce made from half and half, Parmesan, and a touch of soy sauce for depth. Perfectly cooked fettuccine is tossed in this luscious sauce, creating a comforting and restaurant-quality dish that’s easy to prepare at home.
Ingredients
Scale
Sauce Ingredients
- 5 Tbsp. unsalted butter
- 1 large shallot, chopped (about ½ cup)
- 16 oz. baby bella or white mushrooms, thinly sliced
- 4 cloves garlic, minced
- 1 tsp. Italian seasoning
- 2 Tbsp. all-purpose flour
- ½ cup chicken broth
- 2 cups half and half
- 2 tsp. soy sauce
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1–2 Tbsp. finely chopped fresh parsley
Pasta
- 16 oz. dry fettuccine
Instructions
- 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 about 2-3 minutes until softened. Then add the sliced mushrooms and cook, stirring occasionally, until the moisture evaporates and mushrooms turn tender, about 10-12 minutes. Season with salt and pepper once the mushrooms have released their moisture.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning. Cook for about 30 seconds stirring constantly until fragrant.
- Make the Roux: Sprinkle the flour over the mushrooms and cook for about 1 minute while stirring constantly to eliminate the raw flour taste.
- Deglaze and Simmer Sauce: Add the chicken broth and bring the mixture to a simmer, scraping the bottom of the pan to release browned bits for extra flavor.
- Add Dairy and Season: Pour in the half and half and soy sauce. Season with salt and pepper to taste. Continue to simmer until the sauce thickens, about 4-5 minutes.
- Finish the Sauce: Stir in the freshly grated Parmesan cheese and chopped parsley. Taste and adjust seasoning, optionally adding juice of half a lemon to brighten the sauce.
- Cook Pasta: Meanwhile, cook the fettuccine in salted boiling water until al dente according to package instructions. Reserve some pasta water just before draining.
- Toss Pasta with Sauce: Combine the drained pasta with the mushroom sauce in the skillet. If necessary, thin the sauce with reserved pasta water to achieve desired consistency. Serve immediately topped with extra Parmesan cheese.
Notes
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Warm leftovers gently with a splash of chicken broth, white wine, or water to loosen the sauce.
- Lemon Juice: Adding fresh lemon juice is optional but helps brighten the rich sauce.
- Cheese: Use freshly grated Parmesan for best flavor and texture.
