Creamy Shiitake and Button Mushroom Fettuccine
A rich and satisfying pasta dish where earthy shiitake and button mushrooms meet a silky cream sauce with a savory soy sauce twist. This fusion-inspired recipe comes together in just 30 minutes — elegant enough for guests, easy enough for a weeknight.
🛒 Ingredients
5 servings
- 300 g fettuccine pasta
- 200 g fresh shiitake mushrooms
- 200 g fresh button mushrooms
- 1/2 cup chopped onion
- 3 garlic cloves, crushed
- 1 can (200 ml) heavy cream
- 1/2 cup soy sauce
- 5 tablespoons vegetable oil
- Salt to taste
- Dried parsley and chives to taste
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Cook the fettuccine in a large pot of salted boiling water according to package instructions. Drain and set aside.
- 2
Heat the oil in a large skillet over medium-high heat until shimmering.
- 3
Add the onion and garlic and sauté, stirring frequently, until golden and fragrant.
- 4
Add both mushrooms and a pinch of salt. Cook over high heat, stirring occasionally, until all the moisture released by the mushrooms has fully evaporated and they start to brown.
- 5
Pour in the soy sauce along with the dried parsley and chives. Stir well and let the mushrooms absorb the flavors for 2–3 minutes.
- 6
Stir in the heavy cream, reduce the heat to low, and simmer gently for 10 to 15 minutes until the sauce thickens and coats the back of a spoon.
- 7
Add the cooked pasta directly to the pan, toss well to coat, and serve immediately while piping hot.
💡 Chef's Tip
Sauté the mushrooms in batches if your pan is small — overcrowding causes them to steam rather than brown, and you'll lose depth of flavor.
Similar Recipes
Same category — Pasta
🍽️ Complete your meal
More ideas to accompany this dish
