Description
This creamy mushroom pasta is a luscious and comforting dish featuring tender cremini mushrooms sautéed in butter and olive oil, combined with a rich white wine and cream sauce seasoned with Italian herbs and a hint of lemon. Perfectly cooked fettuccine or linguine is tossed in the velvety sauce and finished with fresh parsley and optional parmesan cheese for extra flavor. Ready in just 30 minutes, this recipe makes an elegant yet easy weeknight dinner.
Ingredients
Pasta
- 8 ounces uncooked pasta (fettuccine or linguine recommended)
Sauce
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced thin
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1/4 teaspoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon flour
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- Salt and pepper to taste
- Fresh parsley, chopped, to taste
- Freshly grated parmesan cheese, to taste (optional)
Instructions
- Cook pasta: Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside.
- Sauté mushrooms and garlic: In a skillet over medium-high heat, melt the butter and olive oil. Add the sliced cremini mushrooms and minced garlic, sautéing for about 5 minutes while stirring frequently until the mushrooms release their moisture and it evaporates.
- Set aside mushrooms: Remove the cooked mushrooms from the pan and set aside for later use.
- Prepare sauce base: To the same pan, add the white wine, Italian seasoning, lemon juice, flour, and Dijon mustard. Stir continuously until it forms a smooth paste, incorporating all ingredients well.
- Add cream and simmer: Slowly stir in the heavy cream and let the mixture simmer for a couple of minutes, allowing it to thicken slightly.
- Combine mushrooms and thicken sauce: Return the sautéed mushrooms to the pan, reduce heat, and cook for a few more minutes until the sauce further thickens. Season with salt and pepper to taste.
- Mix pasta and garnish: Toss the drained pasta with the creamy mushroom sauce, then sprinkle with freshly chopped parsley and grated parmesan cheese if using. Serve warm.
Notes
- Use fettuccine or linguine for best texture with the creamy sauce.
- Sauté mushrooms thoroughly to remove excess water and concentrate their flavor.
- Dry white wine adds acidity and depth; substitute with vegetable broth for a non-alcoholic version.
- Adjust seasoning at the end to balance saltiness and acidity.
- Parmesan cheese is optional but enhances umami richness.
- For a lighter version, use half-and-half instead of heavy cream, though sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
