INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons olive oil
12 ounces fettuccine
16 ounces white button cremini, or Portobello mushrooms sliced ½ inch thick
3 cloves garlic minced
⅔ cup beef broth
1 ¼ cups heavy whipping cream
1 tablespoon fresh thyme or 1 teaspoon dried
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon fresh ground black pepper
⅔ cup fresh grated parmesan cheese or pecorino romano cheese
Chopped fresh parsley garnish
INSTRUCTIONS
Melt the butter and heat the olive oil in the skillet over medium high heat. Add the mushrooms and sauté until golden brown. Reduce the heat to low and add the garlic cooking for a minute while stirring constantly. Plate the mushrooms and garlic.
Add the beef broth scraping the bottom of the skillet to loosen any brown bits from the mushrooms. Add the cream, fresh thyme, onion powder, salt, and pepper. Bring to a gentle boil and then simmer for about 12-15 minutes or until reduced by almost half.
Meanwhile bring a large pot of water to boil. Cook the fettucine pasta slightly al dente according to package directions. Reserve 1/2 cup pasta water and drain well. Once the sauce has simmered down turn the heat down as low as it will go. Slowly add the Parmesan cheese and stir until it is melted. Add the cooked pasta and mushrooms to the skillet and toss to coat. If the sauce is too thick use 1 tablespoon at a time of the reserved pasta water to thin the sauce.
Stir over low heat until warmed through. If desired top with chopped fresh parsley and season with salt and pepper to taste.
NOTES
I like to rinse my mushrooms but I dry them thoroughly and quickly. I work in small batches so the mushrooms do not stay wet for more than a minute.
Fresh thyme is one of my favorite herbs with a bright green color. It tastes so refreshing with a slightly minty flavor that complements the mushrooms.
Try to time the pasta to be done when the sauce is ready. Pasta gets kind of sticky and pasty if it sits in the colander too long.
This recipe is best served promptly however if times does not permit reheat over low heat on the stovetop.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop in a skillet over low heat.
NUTRITION
Calories: 527kcal | Carbohydrates: 46g | Protein: 16g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 501mg | Potassium: 469mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1024IU | Vitamin C: 4mg | Calcium: 198mg | Iron: 2mg