Creamy Mushroom Linguine (Printable Version)

Sautéed mushrooms in silky cream sauce over linguine. Elegant, comforting, and ready in 30 minutes.

# What You 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 - Shaved Parmesan

# How To Make It:

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 Advice:

01 -
  • The sauce clings to each strand of pasta in a way that makes you close your eyes and pause between bites, something I discovered accidentally when I was too hungry to wait and dove in immediately.
  • You can feel like a gourmet chef without any complicated techniques, just the natural magic that happens when mushrooms, cream, and pasta come together.
02 -
  • Never rush the mushroom sautéing process, or youll end up with soggy rather than caramelized mushrooms, a mistake I made when hungry and impatient that resulted in a watery, less flavorful sauce.
  • Reserving that starchy pasta water is non-negotiable, as I discovered when I once drained the pasta without saving any and had to rescue my too-thick sauce with plain tap water.
03 -
  • Save the mushroom stems in a freezer bag for making vegetable stock later, a habit I picked up from my grandmother that transformed my cooking by ensuring nothing flavorful goes to waste.
  • When reheating leftovers, add a small splash of cream or milk to revive the sauce, as the pasta will have absorbed much of the moisture overnight.
Go Back