Creamy Mushroom Linguine (Print version)

Sautéed mushrooms in a light cream sauce tossed with linguine. Elegant, comforting, and ready in under 30 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil

→ Aromatics

05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped

→ Sauce

07 - 3/4 cup + 1 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tbsp chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste

→ Garnish

13 - Extra chopped parsley
14 - More Parmesan, shaved

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6-8 minutes until golden and any liquid has evaporated.
03 - Add shallot and garlic to the pan. Cook for 1-2 minutes, stirring, until fragrant and softened.
04 - Deglaze with vegetable broth, scraping any brown bits from the pan. Reduce heat to medium-low.
05 - Stir in heavy cream, Parmesan, pepper, and a pinch of salt. Simmer gently for 2-3 minutes until slightly thickened.
06 - Add drained linguine to the sauce, tossing to coat. Add reserved pasta water as needed for a silky sauce.
07 - Stir in chopped parsley. Taste and adjust seasoning.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • The sauce clings to every strand of pasta without being heavy, creating that restaurant quality bite that makes you close your eyes with each forkful.
  • Most of the magic happens in a single pan while your pasta cooks, meaning fewer dishes and more time to savor both the process and the meal.
02 -
  • Patience when sautéing mushrooms is non negotiable, I ruined batches by rushing this step before learning they need time to release their moisture and then brown.
  • Adding all your pasta water at once can make the sauce too thin, so go slowly, tablespoon by tablespoon, until you reach that perfect silky consistency.
03 -
  • Always slice mushrooms with varying thickness, the thinner pieces will almost melt into the sauce while the thicker ones provide satisfying texture and concentrated flavor.
  • The sauce will continue to thicken as it cools, so serve immediately or prepare it slightly thinner than your desired final consistency if there will be any delay.
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