This mushroom pasta is cozy and elegant — it’s what I love to cook for an intimate dinner at home. The fettuccine is tossed in a buttery sauce with a mixture of savory sautéed mushrooms, shallots and thyme.

A bowl of mushroom pasta fettuccine mixed with sautéed mushrooms and garnished with grated cheese and herbs, a fork twirling the pasta nearby, and a bowl of extra cheese in the background.

I love to pair fettuccine with chunky sauces, like my hearty mushroom ragu. The long, wide noodles have the perfect chew and when the pasta is cooked to perfection, the texture is the best paired with the buttery, tangy sauce, which is full of meaty mushrooms.

There’s something about the combination of a pile of different mushrooms that feels elevated and special, maybe because it’s not the usual Italian-style red sauce (case in point for another special dinner — this elevated wild mushroom risotto.

Assorted wild mushrooms on a counter with a linen towel, dry spaghetti, butter and Parmesan cheese.

When I was testing this recipe, I had just splurged on a small tub of truffle butter. It adds a delicious, one-of-kind layer of flavor to the pasta sauce that takes this pasta to the next level. But please do not stress if you don’t have any truffle butter, good, plain butter is magic all by itself.

A bowl of mushroom pasta fettuccine mixed with sautéed mushrooms and garnished with grated cheese and herbs, a fork twirling the pasta nearby, and a bowl of extra cheese in the background.
5 from 29 ratings

Wild Mushroom Pasta with Thyme Butter Sauce

Karen Tedesco
This mushroom pasta is cozy and elegant — it's what I love to cook for an intimate dinner at home. The fettuccine is tossed in a buttery sauce with a mixture of savory sautéed mushrooms, shallots and thyme.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
 

  • 8 ounces fresh or dried fettucine
  • ¼ cup extra virgin olive oil
  • 1 shallot, finely chopped
  • 10 ounces mixed wild mushrooms, such as oyster, white beech and shiitake, sliced
  • Kosher salt
  • 4 ounces white button mushrooms, sliced in half
  • ¼ cup dry white wine
  • 2 garlic cloves, pressed or finely chopped
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon black pepper
  • 3 tablespoons truffle butter, substitute with the same amount of unsalted butter or 1 tablespoon white truffle oil
  • ½ cup grated Parmesan cheese

Equipment

Instructions
 

  1. Bring 4 quarts of water to a boil and salt it generously. Add the fettuccine and cook for 10-11 minutes, until al dente. Before draining, scoop out and reserve ½ cup of the cooking water.
  2. Meanwhile heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, about 3 minutes. Stir in the mushrooms and 1 teaspoon salt. Cook, stirring occasionally, until the mushrooms are soft and have released their liquid. Pour in the wine and let it bubble until it’s reduced by half. Stir in the garlic, thyme and black pepper and cook for 30 seconds.
  3. Stir in the butter and ¼ cup of the reserved pasta water and cook until the butter is melted.
  4. Add the cooked pasta to the pan and toss with tongs to coat with the sauce (you can add a bit more of the pasta water if needed). Serve in bowls sprinkled with the Parmesan cheese.

Nutrition per serving

Calories: 536kcal Carbohydrates: 49g Protein: 16g Fat: 31g Sodium: 213mg Fiber: 4g Sugar: 4g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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