Wild Mushroom Fettuccine

This simple yet timeless pasta dish features umami-rich mushrooms infused with flavorful aromatics, proving that classics never go out of style.

1 stick (4 ounces) unsalted butter

¾ cup finely chopped shallots

4 garlic cloves, minced

2 pounds assorted fresh wild mushrooms, cleaned and thickly sliced if large

Kosher salt

Freshly ground black pepper

1 ½ cups dry white wine

3 cups chicken stock or canned low-sodium broth

2 ½ pounds good-quality fresh or dried fettuccine

¼ cup finely chopped parsley

1 ½ cups Parmesan cheese shavings (about 1 ½ ounces)

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer