Wild Mushroom Pasta with Thyme Butter Sauce
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.
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 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: 536kcalCarbohydrates: 49gProtein: 16gFat: 31gSodium: 213mgFiber: 4gSugar: 4g
