PPierre

weeknight

Creamy Mushroom Pasta

Deeply browned mushrooms, garlic, cream, and Parmesan over fettuccine, a 30-minute dinner that tastes like it took longer.

Save this to your cookbook

Pierre is a kitchen companion that helps you keep the recipes you love, plus the little adjustments that make them yours.

Join the waitlist
Serves 430 min

The trick is patience with the mushrooms: get them dark and crisp at the edges before anything else goes in.

Finish with a hit of lemon zest to keep the cream from going heavy. It cuts right through.

Ingredients

  • 1 lb (450 g) fettuccine or pappardelle
  • Kosher salt
  • 3 tbsp olive oil
  • 1½ lb (680 g) mixed mushrooms (cremini, oyster, shiitake), torn or sliced
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • ¾ cup (180 ml) heavy cream
  • ¾ cup (75 g) grated Parmesan, plus more to serve
  • Zest of 1 lemon
  • Black pepper

Steps

  1. 1Bring a large pot of well-salted water to a boil for the pasta.
  2. 2Heat the olive oil in a wide skillet over medium-high until shimmering. Add the mushrooms in a single layer (work in batches if needed) and don't touch them for 3–4 minutes, let them brown hard before stirring. Cook until deeply golden, 7–9 minutes total. Season with salt.
  3. 3Reduce heat to medium. Add the butter, garlic, and thyme; cook 1 minute until fragrant.
  4. 4Meanwhile, cook the pasta 1 minute shy of al dente. Reserve 1 cup pasta water.
  5. 5Pour the cream into the mushrooms and bring to a low simmer. Add the pasta and a splash of pasta water. Toss for 1 minute, then add the Parmesan and toss again. The sauce should cling, loosen with more pasta water if needed.
  6. 6Off heat, add the lemon zest and plenty of black pepper. Serve with extra Parmesan.

Notes

Don't crowd the mushrooms or they'll steam. If your pan is small, use two batches.

Updated May 2026

Cook in the moment.
Come back to it later.

Pierre is a kitchen companion for home cooks. Save this recipe, talk through tweaks as you cook, and build your own cookbook of the versions that turned out just right.

Join the waitlist

Made with Pierre·More recipes·Privacy