Ingredients
Equipment
Method
- Prepare the Pasta: Bring a large pot of water to a rolling boil and add a generous pinch of salt.The salted water seasons the pasta from within, enhancing the final flavor. Add the fettuccine or linguine and cook according to the package instructions, but reduce the time by about one minute so the pasta is slightly undercooked—this ensures it finishes cooking perfectly when tossed in the sauce. Just before draining, scoop out one cup of the starchy cooking water and set it aside; this liquid will help loosen the sauce later if it thickens too much. Drain the pasta and set aside.
- Melt the Butter and Heat the Oil: In a large skillet over medium-high heat, melt the butter and add the olive oil.The combination of butter and oil prevents the butter from burning while giving the mushrooms a rich, nutty flavor. Swirl the pan gently to coat the surface evenly.
- Sauté the Mushrooms: Add the sliced mushrooms to the skillet in a single layer if possible.Let them cook undisturbed for a minute or two to allow golden caramelization, then stir occasionally to promote even browning. Sprinkle a pinch of salt and black pepper to draw out moisture and intensify their natural flavor. Continue cooking for 4–5 minutes until the mushrooms are beautifully golden and slightly crisp at the edges.
- Add the Garlic: Add the finely chopped garlic to the skillet and stir immediately to prevent burning. Cook for 30–60 seconds until the garlic becomes fragrant and lightly golden. At this stage, the aroma of garlic and mushrooms should fill your kitchen—an irresistible sign that the flavor base is developing beautifully.
- Deglaze with Wine: Carefully pour in the white wine (or your substitute broth), standing back slightly as it will sizzle and release steam. Stir thoroughly to scrape up any browned bits stuck to the bottom of the pan—these carry intense flavor.Let the wine simmer rapidly for a few minutes until it mostly evaporates and the alcohol smell is gone, leaving behind a subtle depth in the sauce.
- Build the Creamy Sauce: Add the chicken or vegetable broth, heavy cream, and finely grated parmesan directly into the skillet. Stir continuously to help the cheese dissolve completely into the sauce. Sprinkle in the salt and black pepper, adjusting to taste. Allow the sauce to simmer gently for 2 minutes, stirring often so it thickens slightly but remains silky.
- Combine Pasta and Sauce: Transfer the drained pasta into the skillet with the creamy mushroom sauce. Toss gently but thoroughly for 1–2 minutes until every strand is coated. If the sauce becomes too thick or sticky, gradually add a splash of the reserved pasta cooking water, tossing to achieve a smooth, luscious consistency.
- Serve and Garnish: Divide the pasta onto serving plates. Top with extra grated parmesan and a sprinkle of freshly chopped parsley for a pop of color and freshness. Serve immediately while hot, allowing the creamy sauce to cling perfectly to each bite of pasta.
- Enjoy: Take a moment to savor the rich, buttery mushrooms, the fragrant garlic, and the indulgent, velvety sauce. This dish pairs wonderfully with a crisp green salad or lightly roasted vegetables for a complete, satisfying meal.
Notes
- Pasta Choice Matters: Wide noodles like fettuccine or linguine work best to hold the creamy sauce, but any pasta shape will still taste great. Use dried pasta rather than fresh for consistent texture.
- Butter and Oil Combo: Combining butter and olive oil prevents the butter from burning while giving mushrooms a rich, golden sear.
- Cream Options: Heavy cream delivers the richest flavor and velvety texture. Light cream works in a pinch but yields a slightly less indulgent result.
- Cheese Quality: Finely grated parmesan melts smoothly and creates a silky sauce. Avoid pre-shredded “sandy” or shaved parmesan, which won’t incorporate as well.
- Leftovers: Store cooled pasta in an airtight container in the fridge for up to three days. Reheat gently with a splash of water or cream to restore the sauce’s consistency.
- Mushroom Cooking Tip: Cook mushrooms in batches if needed. Overcrowding the pan causes steaming, preventing the golden caramelization that builds flavor.