Creamy Fettuccine with Shiitake & Porcini

Creamy Fettuccine with Shiitake and Porcini Recipe

Another Daring Gourmet original, coming up with a name for this was super fun!  I finally arrived at something both poetic and whimsical.  What do you think? “Creamy Fettuccine with Shiitake and Porcini.”  (Shiitake is pronounced “shi-taw-kee.  Porcini is pronounced “por-chee-nee”).  Now, say it two times in a row.

“Creamy Fettuccine with Shiitake and Porcini!  Creamy Fettuccine with Shiitake and Porcini!”

The cadence, the rhythm…it’s like Shakespeare ate this and wrote a sonnet about it.

Now on to serious matters.  There is nothing funny about flavor of this dish.  Let me tell you, we’ve scored a real winner here.  It’s quick and simple to make, but the flavors are rich and complex.  Upon sampling it this evening, my husband remarked “this is the second best pasta dish I’ve ever had.”  I asked, “Best pasta dish you’ve had that I’VE made?”  “Best pasta dish period.”  “And what’s the first?”  “Your Lemon-Garlic Shrimp Scampi.”  After another couple of bites he said, “Wow, this is sure a close second though.  Very close.”

Take your tastebuds on a journey of culinary delight with this Creamy Fettuccine with Shiitake & Porcini.

(Gotta love that name!)

I picked up some beautiful fresh shiitake mushrooms from my local Asian supermarket.  If you haven’t been to your local Asian store, I highly recommend it.  These mushrooms are typically far cheaper in an Asian store than elsewhere.  For example, I bought these for just $4.49/lb at the Asian store.  At the local produce store they sell for $19.99/lb!  As another example, you pay about $3-4 for a small plastic container of 5 3-inch lemongrass stalk pieces.  I bought 4 2 ft. stalks of lemongrass at the Asian store for a total of $1.24!  (Now I just need to find a way to use all of it!)

I also picked up 3 tubs of tofu for 99 cents total because they expire in 3 days (I have a hard time passing up great deals, especially on food).  So I need to figure out how I’m going to use all of THAT as well.  But I digress…

The point is that you can get some great deals at Asian markets.  The markup on the same thing (from the same source) is considerably higher for some items at the regular grocery stores.

Okay, let’s get to that delightful Creamy Fettuccine with Shiitake & Porcini!

Clean the shiitake mushrooms, cut off and discard the stems.  The stems are tough and woody and have little flavor.

Shiitake prep 1

Slice them about 1/4 inch thick.

Creamy Fettucini with Shiitake and Porcini

Next we have these lovely dried porcini mushrooms.  These little gems are incredible!  A very rich and robust earthy flavor.  I purchased mine from FungusAmongUs.  They sell for around $6 for a 2 oz package like this, but you need so little of them to add a great deal of flavor to a dish.  For this dish you need 2 teaspoons of ground porcini, which is only about two of these pieces.

Creamy Fettucine with Shiitake & Porcini

Using a coffee or spice grinder, grind up about two pieces of dried porcini.

Creamy Fettucine with Shiitake and Porcini

Dice the onion.  Melt the butter and olive oil in a skillet over medium-high and saute until translucent and starting to brown.  Add the garlic and saute for another minute.

Shiitake prep 4

Add the shiitake mushrooms, ground porcini, pepper and salt.  Saute for about 2 minutes, then add the wine.  Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes.  This will allow the mushrooms to further caramelize and really bring out their flavor.

Shiitake prep 6

Luscious and tender shiitake mushrooms.

Shiitake prep 7

Add the parsley, lemon zest, and heavy cream.  Simmer for 5 minutes.  I wanted to add just a touch of freshness and a little bit of lemon zest was the perfect addition.

Shiitake prep 8

Add the cooked pasta and the Parmesan cheese.  Stir to combine and let it thoroughly heat through.  Drizzle with a little olive oil and toss to coat.

Creamy Fettucine with Shiitake and Porcini

Serve immediately garnished with fresh parsley and a sprinkle of Parmesan cheese.

Creamy Fettuccine with Shiitake and Porcini

Creamy Fettuccine with Shiitake & Porcini
Prep time
Cook time
Total time
Though quick and simple to make, the flavors are rich and complex.
Recipe type: Pasta
Serves: 4
  • 1 lb fresh shiitake mushrooms, sliced, stems discarded (you can also use half cremini mushrooms)
  • 1 medium yellow onion, diced
  • 2 large cloves garlic, minced
  • 3 tablespoons butter (vegans: use vegetable spread, such as Earth Balance)
  • 2 tablespoons olive oil
  • 2 teaspoons ground dried porcini mushrooms
  • 1 teaspoon salt
  • ½ cup white wine
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons fresh parsley, chopped
  • ¼ teaspoon lemon zest
  • ½ cup Parmesan cheese, grated (vegans: use Parmesan substitute such as Parma Zaan Sprinkles)
  • ¾ cup heavy cream (vegans: use soy milk blended with some vegan sour cream, such as Tofutti Sour Supreme, for a creamier consistency)
  • 1 lb fettuccine, cooked al dente
  1. Heat the butter and oil in a large skillet over medium-high heat. Add the onions and saute until translucent and just beginning to brown. Add the garlic and saute another minute. Add shiitake mushrooms, ground porcini, salt and pepper. Stir to combine and saute for 2 minutes. Add the wine, bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes.
  2. Add the parsley, lemon zest and heavy cream and simmer for another 5 minutes.
  3. Add the fettuccine and Parmesan cheese to the skillet. Stir to combine and allow it to thoroughly heat through. Drizzle with a little extra olive oil and toss to coat.
  4. Serve immediately garnished with fresh parsley and a sprinkle of Parmesan.


6 Responses

  1. wrote on

    ooh my… that sounds and looks so fantastic! I love this recipe!

  2. The Daring Gourmet

    wrote on

    Thank you! The mushrooms are magnificent and the ground dried porcini’s add a heavenly flavor. You need so little, but they are so rich and aromatic. They are the secret ingredient I also add to my Chicken Marsala that adds such a wonderful dimension to the overall flavor.

  3. Anonymous

    wrote on

    Made this last night. The house still smells like garlic, but I love it! It was a fun dish for a Friday night. That’s my fav time to cook as I can experiment and I’m baby-free for an evening. The only thing I noticed that in the written recipe card, there is no mention of when to add the lemon zest. I went back to the pictures and found it, but it’s not in the recipe card version. Regardless, though, it was delicious. Now, which one do I try next???

    • The Daring Gourmet

      wrote on

      Wonderful, I’m so glad you liked it! Thank you for pointing out the lemon zest oversight – I’ve corrected it. You know, when I get those baby-free moments I’m almost always in the mood to take advantage of that time and do more cooking. My friends think I’m nuts. They go out and get manicures…I stay home and dig my nails into dough ;)

      The dish I made today, the Japanese Soup, was actually created out of the need to find something to do with the shiitake mushrooms I left over had from this fettuccine dish. So, if you have some left…

      Thank you for your compliment. I look forward to your feedback on whichever recipe you try next!


  4. Maria

    wrote on

    I made this the other day and it was a hit with the family , even with my mother in law who usually does not like mushrooms lol for her i made it using just the powder mushroom and turkey but for us i did made it the way the recipe is and we all really really like it. Carter said…this is the best pasta ever mommy :)!

    • The Daring Gourmet

      wrote on

      So glad to hear it was a hit! You’re clever indeed…deceive the mother-in-law by sneaking in just the powdered porcini and that way she never knew she was eating mushrooms ;)

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