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Cheesy Mushroom-Thyme Fettuccine

Cheesy Mushroom-Thyme Fettuccine

By Courtney HillSeptember 11, 2024

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    Start to finish
  • Rating

Inspired by the fettuccine con funghi we tasted in Italy, we developed this recipe for creating a quick yet elegant dinner using supermarket ingredients. Be sure to use dried fettuccine or pappardelle made with egg; this type typically is sold coiled into nests in 8.8-ounce (250-gram) packages. The texture of egg pasta is finer and more delicate than all-semolina pasta. Woodsy thyme is the classic herb for pairing with mushrooms; we add it in two stages for layered flavor. The aged, subtly sweet notes of brandy pair beautifully with the earthy creminis; dry sherry also works well.

Tip

Don’t use pre-sliced cremini mushrooms. They tend to be dry and cardboardy, and we count on the mushrooms’ release of their own moisture to build flavor into the dish.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 2

    medium garlic cloves, thinly sliced

  • 4

    teaspoons fresh thyme, chopped, divided

  • Pinch of red pepper flakes (optional)

  • 1

    pound cremini mushrooms, trimmed and thinly sliced

  • Kosher salt and ground black pepper

  • ⅓

    cup brandy or dry sherry

  • 8.8

    ounce package dried egg fettuccine or pappardelle

  • 1½

    ounces Parmesan cheese, finely grated (¾ cup), plus more to serve

  • 2

    tablespoons salted butter, cut into 2 pieces

  • Chopped fresh flat-leaf parsley, to serve

Step 1

In a large pot, boil 3 quarts water. In a 12-inch skillet over medium, combine the oil, garlic, half of the thyme and pepper flakes (if using). Cook, stirring, until the garlic is golden brown, about 2 minutes. Add the mushrooms, ½ teaspoon salt and ¼ teaspoon black pepper. Cook over medium-high, stirring occasionally, until the mushrooms are browned at the edges, 8 to 10 minutes. Remove the pan from the heat and add the brandy. Return to medium-high and cook, scraping up any browned bits, until the liquid is syrupy, about 1 minute.

Step 2

When the water reaches a boil, add the pasta and 1 tablespoon salt; cook, stirring, until al dente. Reserve 1 cup of the pasta cooking water, then drain. To the mushroom mixture, add the pasta, Parmesan, butter, the remaining thyme and ½ cup of the reserved pasta water. Cook over medium-high, tossing constantly, until lightly coated and the cheese is melted, 2 to 3 minutes. Off heat, taste and season with salt and black pepper. Serve sprinkled with parsley and additional cheese.