Creamy mushroom pasta
Ingredients
6oz fettuccine or linguine
2 tbsp unsalted butter
1/2 tbsp olive oil
10 oz mushrooms, sliced 1/8" thick (white, cremini)
2 garlic cloves, finely chopped
1/2 cup white wine
1/2 cup chicken broth
3/4 cup heavy cream
1/3 cup parmesan, finely grated
1/2 tsp salt and pepper
Instructions
Cook pasta in salted water for 1 minute less than time per packet. Just before draining, scoop out 1 cup cooking water, then drain.
Melt butter and heat oil in a large skillet over high heat.
Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
Stand back and add wine, stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick, add a splash of reserved pasta cooking water.
Garnish with parsley and serve immediately with extra parmesan!