Creamy Mushroom Fettuccine

Food

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Creamy Mushroom Fettuccine 

Ingredients:

• 1 pound fettuccine
• 2 tablespoons olive oil
• 2 tablespoons butter (I prefer salted)
• 1 pound fresh mushrooms, sliced thin (I prefer cremini and shiitake, as they are the most flavorful)
• 4 garlic cloves, minced
• Kosher salt & freshly ground black pepper
• 1/4c dry white wine
• 2/3 cup crème fraîche or mascarpone
• 1/2c Grated parmesan
• 3Tbsp chopped chives or parsley, to finish 

A few notes on making this:

• Try not to overcrowd the mushrooms as they cook, so that they will brown nicely. 
• You can add a little more or less pasta water depending on how saucy you prefer the pasta. 
• Try to finish with chives if you can find them because they add a nice, delicate onion-y flavor to the dish. 

Directions: 

• Bring a large pot of water to a boil.
• Once boiling, add handful of salt and add pasta. 
• Cook until 1 to 2 minutes shy of package suggestion. 
• Meanwhile, heat Dutch oven over high heat, and add the olive oil and butter. 
• Once the butter has melted, add the mushrooms in an even layer, and cook without moving, until they’re browned underneath.
• Add in garlic, 1-2tsp salt, and 1tsp pepper and stir together.  
• Reduce heat to medium and cook, stirring, until the mushrooms are tender and any liquid expelled has cooked off, about 5 minutes. 
• Add the white wine and cook, stirring, until it disappears. 
• Taste to make sure mushrooms are well seasoned. 
• Add pasta to the mixture straight from its pot with a pair of tongs—the water clinging to the pasta will help emulsify the sauce.
• Cook, stirring until the pasta absorbs most of the liquid,1 to 2 minutes. (Add a bit more pasta water if necessary to keep it saucy)
• Remove the pan from the heat and stir in the crème fraîche or mascarpone, and Parmesan. 
• Adjust seasoning, if needed, and finish with chives or parsley. 
• Serve immediately and enjoy!