Mushroom Pasta Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g fettuccine pasta (or pappardelle)</li><li class="ingredients-single-item">450g mixed mushrooms (portobello, cremini, shiitake), sliced</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">4 tbsp unsalted butter, divided</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">2 shallots, finely diced</li><li class="ingredients-single-item">120ml vegetable stock</li><li class="ingredients-single-item">60ml dry white wine (optional)</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">50g Parmesan cheese, freshly grated, plus extra for serving</li><li class="ingredients-single-item">1 tsp salt, or to taste</li><li class="ingredients-single-item">½ tsp freshly ground black pepper</li><li class="ingredients-single-item">Pinch of red pepper flakes (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large pot for boiling pasta</li><li class="equipment-single-item">Large, heavy-bottomed skillet or sauté pan</li><li class="equipment-single-item">Colander</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the fettuccine pasta. Cook according to package instructions until al dente (typically 8-10 minutes). Before draining, reserve 120ml of the pasta cooking water. This starchy water will help bind your sauce later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the pasta cooks, prepare your mushrooms. Ensure they are clean (brush off dirt rather than washing if possible to prevent them from absorbing too much moisture). Slice them evenly for consistent cooking. Different varieties can be cut to different thicknesses based on their size and density.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat a large, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once the butter has melted and begins to foam, add the mushrooms. The key to developing deep mushroom flavor is not to overcrowd the pan – you may need to cook them in batches. Allow the mushrooms to sit undisturbed for 2-3 minutes until they begin to brown before stirring.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the mushrooms have developed a golden-brown color (about 5-7 minutes total), push them to one side of the pan. Add the remaining tablespoon of olive oil to the empty space, then add the shallots. Cook for 1-2 minutes until they begin to soften, then add the garlic and cook for another 30 seconds until fragrant. Stir everything together.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the white wine (if using) and let it simmer until reduced by half, about 2 minutes. This step deglazes the pan, releasing all the flavorful browned bits from the bottom. If not using wine, skip to the next step.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the vegetable stock, thyme leaves, salt, pepper, and red pepper flakes (if using). Bring to a simmer and let it reduce by about one-third, approximately 3-4 minutes. The liquid will concentrate in flavor and begin to thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce heat to low and add the remaining 2 tablespoons of butter, stirring until it melts into the sauce, creating a silky texture. This technique, similar to mounting a sauce with butter, creates a glossy finish without the need for cream.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the drained pasta directly to the skillet with the mushroom sauce. Toss everything together, adding the reserved pasta water a little at a time until you reach your desired consistency. The starch in the pasta water will help the sauce cling to the pasta. You might not need all the reserved water.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the pan from heat and add the grated Parmesan cheese and most of the chopped parsley, reserving some for garnish. Toss until the cheese is melted and incorporated into the sauce. The residual heat will melt the cheese without causing it to become stringy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Taste and adjust seasoning if needed. Serve immediately in warmed bowls, garnished with the remaining parsley and additional Parmesan cheese. The pasta is best enjoyed fresh while the sauce is silky and the pasta perfectly al dente.</li></ol>