Brown Butter Mushroom Pasta (Print version)
Fettuccine with golden mushrooms in a velvety brown butter cream sauce, finished with parmesan and herbs.
# What you'll need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Mushrooms
02 - 14 oz cremini or button mushrooms, sliced
03 - 1 tbsp olive oil
04 - 2 tbsp unsalted butter
→ Sauce
05 - 5 tbsp unsalted butter
06 - 3 cloves garlic, minced
07 - 3/4 cup plus 2 tbsp heavy cream
08 - 2/3 cup grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
10 - Pinch of nutmeg (optional)
→ Finishing Touches
11 - 2 tbsp chopped fresh parsley or chives
12 - Additional grated Parmesan, for serving
# How to make it:
01 - Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
02 - While the pasta cooks, heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms in an even layer and sauté for 7–8 minutes, stirring occasionally, until they are deeply golden and all released moisture has cooked off. Transfer the mushrooms to a plate and set aside.
03 - Reduce the heat to medium. Add the remaining 5 tbsp butter to the same skillet. Cook, swirling the pan occasionally, for 3–4 minutes until the butter foam subsides, turns a warm golden-amber color, and releases a fragrant nutty aroma. Watch carefully to prevent burning.
04 - Add the minced garlic to the browned butter and sauté for about 1 minute, stirring constantly, until fragrant and softened.
05 - Pour in the heavy cream, whisking to incorporate and scraping up any caramelized brown bits from the bottom of the pan. Let the sauce simmer gently for 2–3 minutes until it slightly thickens and coats the back of a spoon.
06 - Stir in the grated Parmesan cheese until melted and smooth. Season with salt, freshly ground black pepper, and a pinch of nutmeg if using. Return the sautéed mushrooms to the skillet and toss to coat in the sauce.
07 - Add the drained pasta to the skillet and toss gently to coat every strand in the sauce. If the sauce feels too thick, add the reserved pasta water a splash at a time until the desired silky consistency is reached.
08 - Taste and adjust the seasoning with additional salt or pepper as needed. Remove from heat, sprinkle generously with chopped fresh parsley or chives, and serve immediately with extra Parmesan on the side.
# Expert suggestions:
01 -
- The brown butter does most of the work for you, turning a handful of pantry staples into something that tastes like you spent hours.
- It is the kind of dish that makes people close their eyes when they take the first bite, and then ask for the recipe before finishing their plate.
02 -
- Do not stir the mushrooms constantly because they need dry contact with the hot pan to actually brown instead of turning soggy and grey.
- Brown butter waits for no one, so have your garlic minced and your cream measured and ready before the butter even hits the pan.
03 -
- Cook the mushrooms in batches if your skillet is small because overcrowding is the fastest way to end up with boiled mushrooms instead of golden ones.
- The pasta water you saved is the secret weapon, so add it gradually and watch how it transforms a thick sauce into something glossy and perfect.