Creamy Brown Butter Mushroom Pasta (Print)
Fettuccine with golden mushrooms in a velvety brown butter cream sauce, finished with parmesan and fresh herbs.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Mushrooms
02 - 14 oz cremini or button mushrooms, sliced
03 - 1 tbsp olive oil
04 - 2 tbsp unsalted butter
→ Sauce
05 - 5 tbsp unsalted butter
06 - 3 cloves garlic, minced
07 - 3/4 cup plus 2 tbsp heavy cream
08 - 2/3 cup grated parmesan cheese
09 - Salt and freshly ground black pepper, to taste
10 - Pinch of nutmeg (optional)
→ Finishing Touches
11 - 2 tbsp chopped fresh parsley or chives
12 - Additional grated parmesan, for serving
# How To Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
02 - While the pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms in an even layer and cook undisturbed for 3 minutes, then stir and continue sautéing for another 4-5 minutes until deeply golden and all released moisture has evaporated. Transfer mushrooms to a plate and set aside.
03 - Reduce the heat to medium. Add the remaining 5 tbsp butter to the same skillet. Cook, swirling the pan occasionally, for 3-4 minutes until the butter foams, then turns a warm amber color and releases a nutty, toasted aroma. Watch carefully to prevent burning.
04 - Add the minced garlic to the browned butter and sauté for about 1 minute, stirring constantly, until fragrant and lightly golden.
05 - Pour in the heavy cream and whisk to combine, scraping up any caramelized bits from the bottom of the pan. Let the sauce simmer gently for 2-3 minutes until it coats the back of a spoon and slightly thickens.
06 - Stir in the grated parmesan until melted and smooth. Season with salt, freshly ground black pepper, and a pinch of nutmeg if using. Return the sautéed mushrooms to the pan and toss to coat in the sauce.
07 - Add the drained pasta to the skillet and toss gently to coat every strand in the sauce. If the sauce is too thick, add the reserved pasta water a splash at a time until the desired silky consistency is reached.
08 - Taste and adjust the seasoning as needed. Remove from heat, garnish with chopped fresh parsley or chives, and serve immediately with extra parmesan on the side.
# Expert Tips:
01 -
- Brown butter makes everything taste like you spent three hours cooking when you really spent twenty minutes.
- The sauce comes together in one pan which means cleanup is almost nonexistent.
- It tastes like something from a restaurant but uses ingredients you probably already have.
02 -
- Do not stir the mushrooms constantly because they will steam instead of sear and you will lose all that deep golden flavor.
- Watch brown butter like a hawk because it goes from perfect to burnt in about thirty seconds flat.
03 -
- Grate your parmesan while the mushrooms are cooking so you are not scrambling at the last minute with a hot pan waiting.
- The pasta water trick is what separates a clumpy sauce from a silky one so never skip reserving it.