The ideal gourmet-style dish that is simple to prepare at home is this creamy mushroom pasta. It is prepared with a wonderfully seasoned white wine reduction sauce and served with Fettuccine topped with an Asiago and Parmesan cream sauce.
You won't believe the meal's restaurant-caliber flavours. The most delectable foundation for this sauce is created by the savoury mushrooms, white wine reduction, ideal seasoning blend, and beef/chicken broth combination.
Asiago, Parmesan, and cream are used as garnish. Prepare for a fine dining experience by adding some fettuccine noodles and garnishing with parsley.
This was the first mushroom recipe I've ever made that my hubby hasn't had a single complaint about! Although he doesn't like mushrooms, he liked my mushroom chicken.
Ingredients
- 8 oz. mushrooms, sliced/cleaned/dried
- 2 tablespoons salted Butter
- 1 tablespoon olive oil
- ½ cup dry white wine, pinot grigio or chardonnay
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup beef broth
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon mustard powder
- 1 cup heavy cream
- ½ cup Asiago cheese, finely grated from a block
- ½ cup Parmesan cheese, finely grated from a block.
- ½ pound Fettuccine
Instructions
Combine thyme, onion powder, mustard powder, chicken broth, and beef broth. Place aside.
Grate a block of cheese, then place it aside. The remaining components should be measured.
In a deep 12-inch skillet set over medium-high heat, melt the butter. Add half the mushrooms. Uninterrupted, let them brown for 3–4 minutes on each side. They'll crisp up more if you give them some room.
If necessary, add a little olive oil while cooking. Once golden brown, remove and place on a plate. Continue with the remaining half. Turn off the heat and let the pan cool a little.
Turn the heat to medium and add the white wine and garlic. A silicone spatula can be used to 'clean' the pot's bottom. Let it gently bubble.
While you cook the pasta until it's al dente (approximately 13 minutes; check the packet), let the sauce gently bubble. Avoid overcooking. after cooked, drain.
Turn the heat down to low and mix the Asiago and Parmesan cheese before reintroducing the mushrooms.
Pasta that has been drained should be added. Toss the food in the sauce while using kitchen tongs. Upon standing, the sauce will continue to thicken.
Serve after adding fresh parsley as a garnish!
Pro tips
- White button mushrooms that had already been washed and sliced were utilised. I think this is a great time saver because mushrooms may be tricky to thoroughly dry after rinsing at home and really easily absorb water. They will also cook in the pan more crispily if they are entirely dry. In this recipe, I use 8 ounces, but you may like to use 12 ounces.
- Cheese: Grate your own block of cheese rather than purchasing boxed grated cheese because it won't melt or taste as well. Mushrooms and Asiago cheese go along incredibly well, but if you can't find it, you can substitute solely Parmesan or a combination of Parmesan and Romano. My preferred brand across all 3 kinds is Belgioioso.
- If necessary, use 1 tablespoon of butter and 1 cup of chicken or beef broth for the wine.
- This recipe can be made with either all beef or all chicken broth, but for the best flavour, I like to combine the two. One vegetarian option is to use vegetable broth.
- While other types of pasta can be used in this dish, I prefer the way fettucine adheres to the sauce.
- You can save a little pasta water in case you wish to thin up your sauce at the very end. Although I never need to, it doesn't hurt to have a little money set up just in case.
STORAGE
- For up to 3 days in the fridge or up to 3 months in the freezer, store in an airtight container.
- Although this doesn't reheat exactly the same way from frozen, I still prefer saving it for quick lunches. I frequently use the microwave, but the easiest approach to return food to its natural state is to combine thawed leftovers in a makeshift double boiler over the stove.
Tools for this recipe
- Better Than Bouillon is the broth I use for my recipes because it's simple to measure out specific amounts and takes up very little refrigerator space. Long shelf life for one jar!
- I prepared this dish in the skillet you see above.
- Always shred or grate cheese from a block when using a box cheese grater. Packaged cheese doesn't have the same fresh flavour and won't melt properly in soups or cream sauces.
- Garlic Twister: Fresh garlic cloves that have been minced are far more flavorful than garlic in a jar. It's simple to mince food with this twister, and it's also simple to clean and store.
![](https://porecipes.com/wp-content/uploads/2023/06/Creamy-Mushroom-Pasta-f-250x250-1.jpg)
Creamy Mushroom Pasta
Ingredients
- 8 oz. mushrooms, sliced/cleaned/dried
- 2 tablespoons butter
- 1 tablespoons olive oil
- ½ cup dry white wine, pinot grigio or chardonnay
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup beef broth
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon mustard powder
- 1 cup heavy cream
- ½ chicken bouillon cube
- ½ cup Asiago cheese, finely grated from a block
- ½ cup Parmesan cheese, finely grated from a block.
- ½ pound Fettuccine
Instructions
Prep Work:
- Combine chicken broth, beef broth, onion powder, mustard powder, and thyme. Set aside.
- Grate the cheese from a block and set aside. Measure out remaining ingredients.
Instructions:
- Melt butter in a deep 12-inch skillet over medium-high heat and add half of the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Leaving space around them will allow them to crisp up more. Add a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate. Repeat with remaining half. Turn heat off and allow pan to cool slightly.
- Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
- Add the beef/chicken broth mixture, then slowly stir in the heavy cream. Add the chicken bouillon. Bring to a boil, then reduce to a simmer.
- Let the sauce bubble gently while you boil the pasta to al dente (about 13 minutes, refer to package). Don’t overcook. Drain once cooked.
- Reduce heat to low and stir in the Asiago and Parmesan cheese until combined, then add the mushrooms back.
- Add the drained pasta. Use kitchen tongs and toss to coat in the sauce. The sauce will continue to thicken upon standing.
- Garnish with fresh parsley and serve!
Notes
Pro Tips:
- Mushrooms: I used white button mushrooms that were already sliced/washed. Mushrooms can be hard to dry completely after rinsing at home and absorb water really easily, so I find this to be a really convenient time saver. They’ll also crisp up better in the pan if they’re completely dry. I use 8 oz. in this recipe, you can also use 12 oz. if preferred.
- Cheese: Grate the cheese from a block, don't buy packaged grated cheese as it won't melt as well or taste as good. Asiago cheese pairs really well with mushrooms, but if you're unable to get it, you can use all Parmesan, or a mix of Parmesan and Romano. Belgioioso is my brand of choice for all 3 varieties.
- Chicken or beef broth + 1 Tbsp. butter can be used instead of wine if needed.
- All chicken broth or all beef broth can be used in this recipe, I like a combination of both for depth of flavor. Vegetable broth can be used for a vegetarian option.
- Different pastas can be used in this recipe, I like the way that the Fettucine clings on nicely to the sauce.
- A little pasta water can be reserved in case you want to thin out your sauce at the end. (I don't ever need to but it doesn't hurt to save a little just in case.)
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This doesn't reheat back to it's exact form after being frozen, but I still like freezing it for easy lunches. I often use the microwave, but adding thawed leftovers in a makeshift double boiler over the stop top is the best way to restore it to it's original form.
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