Creamy Mushroom Fettuccine

This Creamy Mushroom Fettuccine is the ultimate comfort food for pasta lovers. Rich and velvety with a luscious cream sauce, earthy mushrooms, and perfectly cooked fettuccine, it’s the kind of dish that feels indulgent yet simple to make. The umami-packed mushrooms add depth and flavor to the creamy sauce, while garlic, thyme, and Parmesan bring in layers of savory goodness. This dish is perfect for a cozy dinner at home, whether you’re hosting a special meal or simply craving a creamy, satisfying pasta dish. Ready in about 30 minutes, it’s a weeknight dinner that feels like a restaurant-worthy treat.

Ingredients:

• 12 oz fettuccine pasta
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 lb (about 4 cups) mushrooms, sliced (button, cremini, or a mix of wild mushrooms work well)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional, can substitute with vegetable or chicken broth)
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/2 tsp dried thyme (or 1 tsp fresh thyme)
• 1/4 tsp ground nutmeg (optional)
• Salt and freshly cracked black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese (plus extra for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Fettuccine:
   Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta. Set aside.
2. Sauté the Mushrooms:
   While the pasta is cooking, heat the butter and olive oil in a large skillet or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and have released their moisture, about 7-8 minutes. If the mushrooms start to brown too quickly, lower the heat slightly.
3. Add Garlic and Wine:
   Once the mushrooms are golden and tender, add the minced garlic to the pan and cook for another 30 seconds, until fragrant. If using white wine, pour it in now and allow it to simmer for 2-3 minutes, letting the alcohol cook off and the wine reduce slightly. If not using wine, skip this step and proceed to the next one.
4. Make the Cream Sauce:
   Stir in the heavy cream, chicken broth, thyme, and nutmeg (if using). Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust the seasoning with salt and pepper as needed.
5. Combine the Pasta and Sauce:
   Add the drained fettuccine to the skillet with the mushroom sauce, tossing gently to coat the pasta evenly in the creamy sauce. If the sauce seems too thick, add a little of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
6. Finish and Serve:
   Remove the skillet from the heat and stir in the grated Parmesan cheese until it melts into the sauce, making it extra creamy and flavorful. Serve the pasta hot, garnished with freshly chopped parsley and additional Parmesan cheese.