Creamy Wild Mushroom Pasta
A earthy and satisfying pasta dish perfect for showcasing fresh mushrooms.
recipesbynani.comThere is nothing better than finding beautiful fresh mushrooms at the local farmers market. This pasta dish is one of my favorite ways to celebrate those earthy flavors with a simple cream sauce that feels special enough for a Sunday dinner.
My best tip for this recipe is to brown the mushrooms well in the pan before adding any liquid. Getting that nice golden color on the edges really deepens the flavor of the whole dish.
🧺 Ingredients
- 12 ounces of pasta, like fettuccine or linguine
- 1 pound of mixed wild mushrooms, sliced
- 3 tablespoons of butter
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of fresh parsley, chopped
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
While the pasta cooks, melt the butter in a large skillet over medium high heat.
- 3
Add the sliced mushrooms to the skillet and cook them until they are soft and golden brown, which should take about eight minutes.
- 4
Stir in the minced garlic and cook for another minute until it smells fragrant.
- 5
Pour the heavy cream into the skillet and let it simmer gently for three minutes until it thickens slightly.
- 6
Stir in the Parmesan cheese until it melts into the sauce.
- 7
Drain the pasta and toss it directly into the skillet with the sauce until every strand is coated.
- 8
Season with salt and pepper, garnish with the fresh parsley, and serve immediately.
💡 Tips
Serve this with a crisp green salad tossed in a simple lemon vinaigrette to balance the creamy pasta. If you have leftovers, keep them in an airtight container in the fridge for up to two days and add a splash of water when reheating.
Made this recipe? Let us know how it went.
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