Mixed Mushroom Fettuccine Recipe

Cooking Directions

• STEP 1.Cook the fettuccine according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
• STEP 3.Add the mushrooms and cook until they release their moisture and start to brown.
• STEP 4.Stir in the thyme, salt, and pepper. Cook for another minute.
• STEP 5.Pour in the vegetable broth and bring to a simmer. Cook until the broth has reduced by half.
• STEP 6.Reduce the heat to low and stir in the heavy cream. Cook for a few minutes until the sauce thickens slightly.
• STEP 7.Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
• STEP 8.Serve the mixed mushroom fettuccine hot, garnished with grated Parmesan cheese and fresh parsley.

Cooking Tips

• Use a mix of different mushrooms like cremini, shiitake, and oyster mushrooms for a variety of flavors and textures.
• To enhance the mushroom flavor, you can add a splash of white wine to the skillet before adding the vegetable broth.
• For a lighter version, you can substitute half-and-half or milk for the heavy cream.
• Garnish the dish with a squeeze of lemon juice for a refreshing touch.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the fettuccine in a skillet over low heat, adding a splash of water or cream to prevent it from drying out.
• Serve the mixed mushroom fettuccine as a main course with a side salad or garlic bread for a complete meal.