Creamy Mushroom Linguine (Printable)

Tender sautéed mushrooms in a silky cream sauce tossed with perfectly cooked linguine. Ready in 30 minutes.

# Ingredient List:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
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 + 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

13 - Extra chopped parsley
14 - More Parmesan, shaved

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6-8 minutes until golden and any liquid has evaporated.
03 - Add shallot and garlic to the pan. Cook for 1-2 minutes, stirring, until fragrant and softened.
04 - Deglaze with vegetable broth, scraping any brown bits from the pan. Reduce heat to medium-low.
05 - Stir in heavy cream, Parmesan, pepper, and a pinch of salt. Simmer gently for 2-3 minutes until slightly thickened.
06 - Add drained linguine to the sauce, tossing to coat. Add reserved pasta water as needed for a silky sauce.
07 - Stir in chopped parsley. Taste and adjust seasoning.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • It tastes like restaurant pasta but comes together faster than ordering delivery.
  • The sauce clings to every strand without feeling heavy or overwhelming.
  • You can use whatever mushrooms look good at the store and it still works beautifully.
  • It feels elegant enough for company but easy enough for a weeknight when you're tired.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually clings instead of pooling at the bottom of the bowl.
  • Let the mushrooms cook undisturbed at first so they brown instead of steam, that caramelization is where all the flavor lives.
  • Add the garlic after the mushrooms have released their liquid or it will burn and turn bitter.
  • Taste the sauce before adding extra salt since both the Parmesan and broth are already salty.
03 -
  • Use freshly grated Parmesan instead of pre-shredded, it melts smoother and tastes sharper.
  • If the sauce breaks or looks oily, whisk in a spoonful of pasta water off the heat to bring it back together.
  • Cook the pasta one minute less than the package says if you're tossing it in the sauce, it will finish cooking in the pan.
  • Save any leftover mushroom stems to make vegetable broth later, nothing goes to waste.
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