Fettuccine with Wild Mushroom Sauce Recipe

Name: Fettuccine with Wild Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini, or other dried mushrooms; 1 cup boiling water; 1 pound mixed wild mushrooms, such as shiitake, portobello, and cremini; 2 tablespoons olive oil; 1/2 pound white mushrooms, sliced; 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried, crumbled; 1 onion, chopped; 4 cloves garlic, minced; 1 cup red wine; 1 3/4 teaspoons salt; 1/8 teaspoon fresh-ground black pepper; 1 pound fettuccine; 1 tablespoon butter; 3/4 cup grated Parmesan cheese, plus more for serving; 3 tablespoons chopped flat-leaf parsley

Servings: persons

1/2 ounce dried porcini, or other dried mushrooms
1 cup boiling water
1 pound mixed wild mushrooms, such as shiitake, portobello, and cremini
2 tablespoons olive oil
1/2 pound white mushrooms, sliced
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried, crumbled
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
1 3/4 teaspoons salt
1/8 teaspoon fresh-ground black pepper
1 pound fettuccine
1 tablespoon butter
3/4 cup grated Parmesan cheese, plus more for serving
3 tablespoons chopped flat-leaf parsley

1
Put the dried mushrooms in a small bowl and pour the boiling water over them.
2
Soak until softened, about 20 minutes.
3
Remove the mushrooms, reserving the soaking liquid, and chop them.
4
If the liquid is gritty, strain it through a paper-towel-lined sieve.
5
If using shiitakes or portobellos, remove the stems.
6
Slice the wild mushrooms.
7
In a large frying pan, heat 1 tablespoon of the oil over moderate heat.
8
Add the sliced wild and white mushrooms and the rosemary.
9
Cook, stirring occasionally, until all of the liquid has evaporated, about 5 minutes.
10
Stir in the remaining 1 tablespoon oil and the onion.
11
Cook, stirring occasionally, until the onion and mushrooms are brown, about 3 minutes longer.
12
Add the garlic and cook 1 minute longer.
13
Stir in the wine, the dried mushrooms with the soaking liquid, and the salt.
14
Simmer until the sauce is slightly thickened, about 5 minutes.
15
Stir in the pepper.
16
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.
17
Drain.
18
Toss with the mushroom sauce, butter, Parmesan, and parsley.
19
Serve with additional Parmesan.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 ounce dried porcini, or other dried mushrooms, 1 cup boiling water, 1 pound mixed wild mushrooms, such as shiitake, portobello, and cremini, 2 tablespoons olive oil, and more.

Yes, Fettuccine with Wild Mushroom Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine with Wild Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions