Description
This Mushroom Gruyère Pasta is a creamy, comforting dish featuring sautéed cremini mushrooms in a rich white wine and cream sauce, enriched with melted Gruyère and Parmesan cheeses. Perfect for a cozy dinner, it combines tender pasta with a flavorful, golden mushroom sauce, finished with fresh parsley for a touch of brightness.
Ingredients
Scale
Pasta
- 12 oz fettuccine or linguine
Sauce and Mushroom Mixture
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 10 oz cremini or baby bella mushrooms, sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine (or vegetable broth)
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Heat the Fat: In a large skillet, heat the olive oil and butter over medium heat until melted and shimmering.
- Sauté Shallots and Garlic: Add the finely chopped shallot to the skillet and cook for about 2 minutes until fragrant and softened. Stir in the minced garlic and cook for an additional 30 seconds until aromatic.
- Cook the Mushrooms: Add the sliced cremini mushrooms to the skillet, season with sea salt and black pepper, and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are deeply golden and have reduced in size.
- Deglaze the Pan: Pour in the dry white wine or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer for about 2 minutes until the liquid has mostly evaporated.
- Add Cream: Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 2 to 3 minutes until it begins to thicken slightly.
- Melt the Cheeses: Stir in the grated Gruyère and optional Parmesan cheese until fully melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the mushroom cream sauce. Toss well to coat the pasta, using the reserved pasta water as needed to loosen the sauce and achieve the desired consistency.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the pasta and serve immediately while hot and creamy.
Notes
- You can substitute the dry white wine with vegetable broth for a non-alcoholic option.
- Gruyère cheese provides a rich, nutty flavor; if unavailable, Swiss cheese can be used as a substitute.
- Reserve pasta water is essential to adjust the sauce consistency without diluting flavors.
- Ensure mushrooms are cooked until golden for maximum depth of flavor.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
