Buttery Wild Mushroom Pasta Recipe

Fresh thyme-infused mushroom spaghetti in a butter sauce. A buttery sauce and sautéed mushrooms top fettuccine in this recipe. This stylish and comfortable supper may be made any night of the week.

– ▢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

INGREDIENTS

Boil 4 quarts of water with 1 tablespoon salt. Add fettuccine and simmer for 10-11 minutes for al dente. Remove and reserve ½ cup of cooking water before draining.

INSTRUCTIONS

STEP 1

Meanwhile, heat oil in a 12-inch skillet on medium-high. Cook shallots for 3 minutes to soften. Mix in mushrooms and 1 tsp salt. 

STEP 2

Stir mushrooms occasionally until tender and liquid-released. Pour in the wine and bubble until half-reduced. Add garlic, thyme, and black pepper and sauté 30 seconds.

STEP 3

Add butter and reserved pasta water and melt. Toss cooked pasta with tongs in pan to cover with sauce. Sprinkle Parmesan on dishes.

STEP 4

Homestyle Italian Minestrone Soup Recipe 

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