Creamy Mushroom Linguine (Printable Version)

Tender mushrooms meet perfectly cooked linguine in a silky cream sauce for a quick, comforting meal.

# Components:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms, sliced (cremini, shiitake, or button)
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 chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste

→ Garnish (optional)

13 - Extra chopped parsley
14 - Parmesan cheese, shaved

# Method Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6 to 8 minutes until golden and the liquid has evaporated.
03 - Add shallot and garlic to the skillet. Cook for 1 to 2 minutes, stirring frequently, until fragrant and softened.
04 - Pour in vegetable broth, scraping the pan to release browned bits. Reduce heat to medium-low.
05 - Stir in heavy cream, Parmesan cheese, black pepper, and a pinch of salt. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
06 - Add the drained linguine to the sauce and toss to coat. Use reserved pasta water as needed to loosen the sauce for a silky texture.
07 - Stir in chopped fresh parsley. Taste and adjust seasoning if necessary.
08 - Plate immediately, garnishing with extra Parmesan shavings and parsley, if desired.

# Expert Advice:

01 -
  • It feels fancy enough for a dinner when someone you want to impress drops by, but comes together faster than takeout.
  • The sauce is silky without being heavy, and honestly, it tastes like you did way more work than you actually did.
  • Mushrooms absorb the cream sauce in the best way possible, and you get this umami depth that makes the whole dish feel substantial.
02 -
  • Don't skip browning the mushrooms properly, they release water first and then caramelize, and if you rush it they'll just steam and taste watery.
  • The pasta water is not an afterthought, it's essential for creating that silky coating that makes everything feel luxurious.
  • Taste the sauce before adding the pasta, because seasoning is harder to adjust once everything is combined.
03 -
  • Grate your Parmesan fresh if you can, it melts smoother and tastes sharper than pre-shredded, and it takes maybe two minutes with a box grater.
  • Don't walk away from the pan once the cream goes in, stir it occasionally and keep an eye on the heat, this is when you're actually paying attention instead of just going through motions.
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