Creamy Mushroom Pasta
This creamy mushroom pasta recipe is mixed with the most heavenly balsamic butter sauce, a generous handful of Parmesan and all the kinds of mushrooms you love the most.
Ingredients
- 1/2 tablespoon olive oil
- 1/3 cup dry white wine
- 1 tablespoon of butter
- 1 teaspoon of flour
- 2 garlic cloves, minced
- Salt and pepper to taste
- 2 dashes of Italian seasoning
- 1/2 teaspoon Dijon mustard
- 1 teaspoon of lemon juice
- 8 ounces of uncooked pasta (I like fettuccine or linguine)
- 7 ounces of mushrooms (I used cremini mushrooms) thinly sliced
- 1 cup heavy cream / whipping cream
- Chopped fresh parsley, to taste
- Freshly grated Parmesan cheese to taste (optional)
Instructions
First, boil a large pot of salted water for the pasta and cook it al dente according to the directions on the package.
Then, meanwhile, add the butter and oil to a skillet over medium-high heat.
Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and are cooked through.
Take the mushrooms out of the pan and set aside.
Add the wine, Italian seasoning, lemon juice, flour and Dijon mustard to the pan. Stir until it becomes a smooth paste.
Stir in the cream and simmer for a few minutes.
Return the mushrooms to the pan. Reduce the heat and cook for a few more minutes until the sauce thickens a little. Season the sauce with salt and pepper as needed.
Drain the pasta and mix it with the sauce along with the parsley and Parmesan if using. Happy Cooking Time.
