Creamy Mushroom Pasta

Total Time Prep: 15 min. Cook: 30 min.
Yield 4 servings
Test Kitchen Approved
This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry and black truffle oil when I have them on hand. —Francine Lizotte, Surrey, British Columbia

Ingredients

  • 8 ounces uncooked fettuccine
  • 2 tablespoons butter
  • 1/2 pound sliced baby portobello mushrooms
  • 1/2 pound sliced fresh shiitake mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 2 cups heavy whipping cream
  • 1/2 cup unsalted chicken stock
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon cayenne pepper
  • Chopped fresh parsley

Directions

  1. Cook fettuccine according to package directions.
  2. In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

Nutrition Facts

2/3 cup sauce with 1-1/2 cups pasta: 705 calories, 51g fat (32g saturated fat), 151mg cholesterol, 362mg sodium, 50g carbohydrate (8g sugars, 5g fiber), 15g protein.

This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry and black truffle oil when I have them on hand. —Francine Lizotte, Surrey, British Columbia
Recipe Creator

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