Ingredients
Scale
- 12 oz fettuccine
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 10 oz mixed mushrooms (cremini, shiitake), sliced
- 3 garlic cloves, minced
- 1/2 cup dry white wine (optional or sub with broth)
- 1 cup heavy cream
- 1 1/2 cups freshly grated Gruyère cheese
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt, or to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Boil fettuccine in salted water until al dente; reserve 1/2 cup pasta water, then drain.
- Meanwhile, melt butter with olive oil in a large skillet over medium-high heat. Add mushrooms and cook 6–8 minutes until golden.
- Stir in garlic and cook 30 seconds until fragrant. Add white wine (if using) and simmer 2 minutes until reduced by half.
- Reduce heat to medium, Pour in heavy cream and bring to a gentle simmer. Stir in Gruyère until melted and smooth, about 2 minutes.
- Toss cooked pasta into the sauce, adding reserved pasta water as needed to reach desired consistency. Season with salt and pepper.
- Serve topped with fresh parsley and extra cheese if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Mushrooms release water — avoid overcrowding the pan to ensure proper browning.
- Freshly grated Gruyère melts better than pre-shreddled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (3/4 cup)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 410mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 105mg
