Ingredients
Scale
- 12 ounces fettuccine or tagliatelle pasta
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound mixed mushrooms (cremini, shiitake, and oyster), sliced
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- 1/2 cup dry white wine (optional, substitute with vegetable broth)
- 1 cup heavy cream
- 1 1/2 cups Gruyere cheese, shredded
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves, about 1 tablespoon
- Fresh parsley, chopped, for garnish
If you don’t have Gruyere on hand, a good-quality Swiss cheese or even a creamy fontina can work beautifully. For a lighter version, you can substitute half-and-half for the heavy cream, but the texture won’t be quite as luscious. When it comes to mushrooms, I like to mix varieties to get that perfect balance of texture and flavor—this was something Mama Lou always emphasized, “The right mix brings harmony to the dish.”
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Once melted and shimmering, add the sliced mushrooms. Sauté for about 7-8 minutes until they’re golden brown and have released their moisture.
- Add the minced garlic and chopped shallot to the mushrooms. Cook for another 2-3 minutes until fragrant and softened, stirring frequently to avoid burning.
- Pour in the white wine (or vegetable broth if skipping wine). Let it simmer for about 4-5 minutes until reduced by half, scraping up any browned bits from the skillet. This step deepens the flavor—Mama Lou would say, “Don’t rush the wine; it’s the soul of the sauce.”
- Lower the heat and pour in the heavy cream. Stir gently and allow the sauce to warm through without boiling, about 3 minutes.
- Gradually add the shredded Gruyere and Parmesan cheeses, stirring continuously until melted and smooth. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Season the sauce with salt, pepper, and fresh thyme leaves. Taste and adjust seasoning as needed—this is where your palate guides the way.
- Toss the drained pasta into the sauce, coating each strand generously. Cook together for 1-2 minutes to marry the flavors.
- Serve immediately, garnished with chopped parsley and an extra sprinkle of Parmesan if you like. Ouma and I always made a little ritual of adding parsley last—it felt like the final touch of love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
