Italian | Pasta | Vegetarian and Vegan

Wild Mushroom Fettuccine

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How about a cozy bowl of fettuccine, coated in a buttery wild mushroom sauce? I can’t think of a more elegant and comforting meal to share with people I care about.

Bowl of fettuccine pasta topped with mushroom sauce, with cheese and forks

This post is sponsored by Ronzoni® Pasta. All comments and opinions are my own.

This hearty recipe features thick strands of fettuccine pasta. I love to incorporate fettuccine in chunky sauce recipes.

The long, wide noodles have the perfect chew and texture to pair with the buttery, tangy sauce, which is full of meaty mushrooms.

There’s something about the combination of pasta with mushrooms that feels elevated and special — maybe because it’s not the usual Italian-style red sauce.

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

Mushrooms, thyme and shallots are a classic combo. Their rich, earthy flavors almost scream for a touch of truffle to intensify the flavors. I decided to splurge on truffle butter to add a delicious, one-of-kind layer of flavor to the pasta sauce that takes this pasta to the next level.

Plus, truffles are said to be a natural aphrodisiac, which makes this pasta a perfect meal to make for a date-night in!

When I was growing up, the blue Ronzoni box was a familiar sight in my mom’s kitchen. As the “picky” eater in my family, I’d often beg for a bowl of plain fettuccine with butter. It was my favorite thing to eat.

This wild mushroom fettuccine recipe is a very grown-up version of that childhood dish, bringing my lifelong pasta craving full circle.

How to make wild mushroom pasta

Bowls of fettuccine pasta topped with mushroom sauce, with cheese and forks

The best thing about cooking this simple dish is that it comes together in less than 30 minutes.

For an intimate meal, be sure to light some candles, set the table with pretty napkins and flatware, and get a few pasta bowls ready.

  • First, prep your mushrooms by slicing into thick slices and finely chopping a shallot
  • Bring a large pot of water to a boil and add some salt — you want the water to taste salty like the sea, because you’ll be adding a little bit to the mushrooms in the pan to make the sauce.
  • Next, heat olive oil in a large sauté pan (I recommend a 12-inch size), adding the shallots and then the mushrooms. When they’re softened, stir in white wine and let it bubble until reduced by half
  • Stir in the aromatic garlic and thyme and cook just until they release their fragrance.
  • To finish the sauce, add the pasta water and the butter until you have a saucy texture. Add the drained fettuccine, divide into bowls and top with grated Parmesan cheese
  • Serve the pasta warm and enjoy right away!
Two Bowls of fettuccine pasta with mushroom sauce with a fork and cheese on the side

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Bowl of fettuccine pasta topped with mushroom sauce, with cheese and forks

Wild Mushroom Fettuccine with Truffle Butter

Familystyle Food
A cozy recipe for mushroom fettuccine in a savory sauce with truffle butter and fresh thyme. Try it on your next date-night in!
Print Pin
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Pasta
Cuisine Italian
Servings 4 servings

Ingredients

  • 8 ounces Ronzoni® Fettuccine Pasta
  • 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 white truffle oil or unsalted butter
  • ½ cup grated Parmesan cheese

Instructions 

  • Bring 4 quarts of water to a boil and add 1 tablespoon salt. Add the fettuccine and cook for 10-11 minutes for al dente texture. Before draining, scoop out and reserve ½ cup of the cooking water.
  • Meanwhile heat the 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.
  • Stir in the butter and reserved pasta water and cook until the butter is melted.
  • Add the cooked pasta to the pan and toss with tongs to coat with the sauce. Serve in bowls sprinkled with the Parmesan cheese.

Nutrition

Calories: 536kcal | Carbohydrates: 49g | Protein: 16g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 213mg | Potassium: 511mg | Fiber: 4g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 2mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!

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