Buttery Wild Mushroom Pasta
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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.
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.
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.
Wild Mushroom Pasta with Thyme Butter Sauce
Equipment
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
Instructions
- 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.
- 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.
- Stir in the butter and ¼ cup of the 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 (you can add a bit more of the pasta water if needed). Serve in bowls sprinkled with the Parmesan cheese.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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This recipe has become our favorite pasta dinner for my husband and I. We’re making today for our Christmas dinner for just the 2 of us. We actually increase the ingredients to have it the next day too. Thank you so much!
Thanks so much! I realized later it was in the instructions and not the ingredient list. It turned out really delicious! Definitely something I will be cooking again and again!
Great!!
The recipe doesn’t seem to say how much pasta eater to reserve. Could you update that please?
Hi Lindsey – I just updated the recipe instructions because it wasn’t clear. Start with 1/4 cup of the reserved pasta water, and add more as needed. Thank you for letting me know!
Easy to make, absolutely delicious!!! Highly recommend it.
We used morel with crimini to make up the volume. Absolutely delicious!
That sounds perfect!
yum!!