- 30 Minute Recipe
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by Kylie PerrottiPosted on September 15, 2020November 11, 2021
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This easy mushroom fettuccine recipe is filled with a mix of foraged and fresh mushrooms, including chanterelles, cremini, shiitake, and maitake.
This easy mushroom fettuccine recipe is an incredibly easy recipe to whip up! You’ll have the sauce finished right as the pasta finishes cooking and all you need to do is throw everything together!
In this mushroom fettuccine recipe, I used a mix of foraged and store-bought mushrooms, including chanterelles, shiitake, and cremini. In this recipe, I crisped up the maitake mushrooms and piled them on top at the end. If you use a wide enough pot, you can crisp up the maitake on one side of the pot while the rest of the mushrooms continue cooking on the other side. Multi-tasking!
How to Make this Easy Mushroom Fettuccine Recipe:
This recipe is so darned easy to make! First, you’ll bring a large pot of water to a boil and cook your fettuccine. While you wait for the water to boil, prep the rest of your ingredients, following this guide;
- Dice an onion
- Slice the cremini mushrooms
- Slice the shiitake caps (discard the stems, or reserve them for stock later on!)
- Cut the woody stems from the chanterelles and tear the large chanterelles in half
- Tear the maitake mushrooms into bite-sized pieces
After you’ve done that, heat some oil in a wide pot and cook the onion for a few minutes. Next, add the shiitake, cremini, and chanterelles along with two tablespoons of butter and cook for 10 minutes until they begin to soften and turn golden brown. Season with salt, pepper, thyme, a little garlic powder and crushed red pepper. You can use minced fresh garlic, instead, if you like but I opted for the time-saving method here.
After all of those mushrooms have mostly cooked up, push them to the side of the pot. If you need a little more oil for the maitake, add it now. Turn the heat to high and throw the maitake in on the other side of the pot, ensuring as much contact with the skillet as possible. Cook for 2-3 minutes until the maitake mushrooms crisp up. Transfer just the maitake mushrooms to a bowl and sprinkle with salt.
Now you’re on the home stretch! Add 2 cups of pasta cooking water, lemon juice, and a little more salt, pepper, or crushed red pepper and bring to a boil. Melt 2 more tablespoons of butter and add grated parmesan (optional) into the broth and boil for 5 minutes until reduced. Throw that cooked pasta in there and voila, dinner is served!
Looking for more pasta recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
This easy mushroom fettuccine recipe is filled with a mix of foraged and fresh mushrooms, including chanterelles, cremini, shiitake, and maitake.
4.67 from 6 votes
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Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 611kcal
Equipment
Large pot
Colander
Ingredients
- 16 ounces fettuccine
- 2 teaspoons extra virgin olive oil plus more, as needed
- 1 yellow onion peeled and diced
- 4 tablespoons butter divided
- 1 pound mixed mushrooms sliced, torn, or chopped depending on the mushroom
- 3.5 ounces maitake mushrooms torn
- 1 teaspoon dry thyme
- 1 lemon juiced
- Salt, pepper, and crushed red pepper to taste
- Grated Parmesan cheese optional
Instructions
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Reserve 2 cups of the pasta cooking water. Drain and set aside.
Cook the Mushrooms:
Heat 2 teaspoons extra virgin olive oil in a wide pot over medium heat. Add the onion and cook for 3-4 minutes until it begins to soften. Melt 2 tablespoons of butter into the pot.
Add all of the mushrooms except the maitake and cook for 7-10 minutes until golden brown. Season with thyme, salt, pepper, and crushed red pepper.
Fry the Maitake:
Move all of the mushrooms to one side of the pot. If needed, add another drizzle of oil to the other side of the pot and turn the heat to high. Add the torn maitake and cook without moving for 1-2 minutes. Flip and cook an additional 1-2 minutes until golden brown and crispy. Transfer the maitake to a bowl and season with salt.
Prepare the Sauce:
Turn the heat to medium-high and add the reserved pasta cooking water. Melt the remaining 2 tablespoons butter into the pot.
Boil the sauce for 5 minutes until reduced and thickened, slightly. If desired, grate 1/3 cup fresh parmesan into the sauce and whisk to incorporate. Add the lemon juice and stir to incorporate. Taste and season again to your preferences.
Finish the Pasta:
Add the drained, cooked fettuccine to the pot and toss to coat with the sauce. Cook for 1 minute. Turn off the heat.
To Serve:
Divide the cooked pasta between bowls and pile the crispy maitake on top. Enjoy!
Nutrition
Calories: 611kcal | Carbohydrates: 94g | Protein: 19g | Fat: 19g | Sodium: 136mg | Fiber: 8g | Sugar: 7g | Vitamin C: 16mg
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