Creamy Mushroom Linguine (Print View)

Tender mushrooms in a silky cream sauce tossed with linguine for a comforting, elegant meal ready in 30 minutes.

# Components:

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

→ Garnish (optional)

13 - Extra chopped parsley
14 - Parmesan cheese, shaved

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6 to 8 minutes until golden and the liquid has evaporated.
03 - Incorporate minced garlic and finely chopped shallot into the skillet. Cook, stirring, for 1 to 2 minutes until fragrant and softened.
04 - Pour in vegetable broth to deglaze the pan, scraping up any browned bits. Reduce heat to medium-low.
05 - Stir in heavy cream, grated Parmesan, black pepper, and a pinch of salt. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
06 - Add drained linguine to the sauce, tossing to coat evenly. Incorporate reserved pasta water as needed to achieve a silky consistency.
07 - Fold in chopped fresh parsley. Adjust seasoning by tasting and adding salt or pepper as required.
08 - Plate immediately. Garnish with additional Parmesan shavings and chopped parsley if desired.

# Expert Advice:

01 -
  • Ready in under 30 minutes but tastes like you've been cooking all day.
  • The cream sauce is silky without being heavy, letting the earthiness of the mushrooms shine through.
  • It's vegetarian but so satisfying that nobody misses the meat.
  • Elegant enough for guests, casual enough for a solo dinner with a glass of wine.
02 -
  • Don't skip the step of letting the mushrooms brown properly in the first few minutes—this is where the deep, earthy flavor comes from, and rushing it will give you a pale, watery sauce.
  • That pasta water isn't just backup; it's essential for turning a thick, gloppy sauce into something silky that coats the noodles beautifully.
  • If your sauce breaks or looks curdled, you likely overheated the cream—keep that heat at medium or medium-low and stir gently, not aggressively.
03 -
  • A splash of dry white wine added when you deglaze transforms this from weeknight comfort to something restaurant-quality, adding subtle acidity that brightens the whole dish.
  • If you can't find the time to cook fresh, grated Parmesan works fine, but shaved Parmesan on top at the end feels more luxurious and actually melts beautifully into the warm pasta.
Return