Creamy Mushroom Fettuccine
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This creamy mushroom fettuccine recipe features shiitake and porcini mushrooms. Bursting with flavor and umami, this dish is quick and simple to make yet is elegant, classy, and simply delicious!
Coming up with what I was going to originally name this dish was super fun. I thought I’d go for something that rolls off the tongue and rhymes. How about this: “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. See what I mean? Fun! :) In the end I shortened the name but I promise, it didn’t change how amazing the dish tastes.
When I developed this dish back in 2013, I knew I had a winner. 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, “Second best pasta dish you’ve had that I’VE made?” “Second best pasta dish period.” “And what’s the first?” “Your Shrimp Scampi.” After another couple of bites he said, “Wow, this is sure a close second though. Very close.”
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, at that time I bought these for just $4.49/lb at the Asian store. At the local produce store they were selling for four times that amount. So check out your local Asian grocery stores.
Serving Suggestions
This creamy mushroom fettuccine needs nothing more to accompany it than a salad and/or some bread. Whatever you serve on the side, keep it simple so that the real star of the show can shine.
Creamy Mushroom Fettuccine Recipe
Let’s get started!
Clean the shiitake mushrooms, cut off and discard the stems.
Unlike white button or cremini mushrooms, the stems of shiitake are tough and woody and have little flavor. Slice them about 1/4 inch thick.
To grind the dried porcini mushrooms I use spice/coffee grinder. Alternatively you can use a mortar and pestle or just pound them in a ziplock bag until pulverized.
Melt the butter and olive oil in a skillet over medium-high and saute the onion until translucent and starting to brown. Add the garlic and saute for another minute.
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.
Luscious and tender shiitake mushrooms.
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.
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.
Serve immediately garnished with fresh parsley and a sprinkle of Parmesan cheese.
Enjoy!
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Creamy Mushroom Fettuccine
Ingredients
- 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
- 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay)
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon lemon zest
- 1/2 cup grated Parmesan cheese (vegans: use Parmesan substitute such as Parma Zaan Sprinkles)
- 3/4 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
Instructions
- 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.Add the parsley, lemon zest and heavy cream and simmer for another 5 minutes.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.
- Serve immediately garnished with fresh parsley and a sprinkle of Parmesan. Serve with a green salad and/or some bread.
Nutrition
Originally published on The Daring Gourmet February 8, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This was soooooo delicious!! I used regular button mushrooms because that’s what I had, but I did use the porcini mushrooms (I have those on hand at all times since I’ve been following your site :) My husband RAVED about this pasta! Thank you for another fabulous recipe!
I’m so glad you both enjoyed it, thank you Tina! <3
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 :)!
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 ;)
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???
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!
Kimberly
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 fragrant. They are the secret ingredient I also add to my Chicken Marsala that adds such a wonderful dimension to the overall flavor.
ooh my… that sounds and looks so fantastic! I love this recipe!