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How about a cozy bowl of mushroom pasta? This recipe features fettuccine coated in a buttery sauce with savory sautéed mushrooms. It’s a perfect elegant and comforting meal to cook any night of the week.
This hearty wild mushroom pasta recipe features thick strands of fettuccine pasta with an incredibly savory mushroom sauce loaded with hearty mushrooms.
I love to pair fettuccine with chunky sauces like 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 pasta with meaty mushrooms that feels elevated and special — maybe because it’s not the usual Italian-style red sauce.
Mushroom pasta is delicious!
Mushrooms, thyme and shallots are a classic combo. All those rich, earthy flavors almost scream for a touch of truffle to intensify the flavors.
I decided to splurge on truffle butter when I made this. It adds 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!
But if you don’t have any truffle butter, please try this with plain butter instead — I promise it will still taste incredible!
How to make mushroom pasta
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 the 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!
Buttery Wild Mushroom Pasta
- 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 white truffle oil or unsalted butter
- ½ cup grated Parmesan cheese
- 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.
This post is sponsored by Ronzoni® Pasta. All comments and opinions are my own.