Ingredients:
12 oz pasta (fettuccine, penne, or your favorite)
2 tbsp olive oil
2 tbsp butter
1 lb mushrooms (cremini or button), sliced
4 cloves garlic, minced
1/2 cup white wine (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp fresh thyme or 1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta: Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
Sauté the Mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and cook for 6-8 minutes until browned. Stir in garlic and cook for another 1-2 minutes.
Deglaze with Wine (Optional): Pour in white wine to deglaze the pan, simmering until the liquid reduces by half.
Make the Creamy Sauce: Stir in heavy cream, thyme, salt, and pepper. Let the sauce simmer for 3-4 minutes until thickened, then add Parmesan cheese, stirring until melted.
Combine and Serve: Toss the cooked pasta with the creamy mushroom sauce. Garnish with fresh parsley and more Parmesan if desired.❤️
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