Creamy Brown Butter Mushroom Pasta (Print View)
Fettuccine tossed with golden mushrooms in a velvety brown butter cream sauce, finished with parmesan and herbs.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Mushrooms
02 - 14 oz cremini or button mushrooms, sliced
03 - 1 tbsp olive oil
04 - 2 tbsp unsalted butter
→ Sauce
05 - 5 tbsp unsalted butter
06 - 3 cloves garlic, minced
07 - ¾ cup + 2 tbsp heavy cream
08 - ⅔ cup grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
10 - Pinch of nutmeg (optional)
→ Finishing Touches
11 - 2 tbsp chopped fresh parsley or chives
12 - Additional grated Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining.
02 - While the pasta cooks, heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms in an even layer and sauté without stirring for the first 3 minutes to develop a deep golden sear. Continue cooking for another 4–5 minutes, stirring occasionally, until the mushrooms are deeply caramelized and all released moisture has evaporated. Transfer to a plate and set aside.
03 - Reduce the heat to medium. Add the remaining 5 tbsp butter to the same skillet. Cook, swirling the pan frequently, for 3–4 minutes until the butter foams, then turns a warm amber color and releases a toasted, nutty aroma. Watch carefully to prevent burning.
04 - Add the minced garlic to the browned butter and sauté for about 1 minute, stirring constantly, until fragrant and lightly golden.
05 - Pour in the heavy cream, whisking to dissolve any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2–3 minutes until the sauce slightly thickens and coats the back of a spoon.
06 - Stir in the grated Parmesan until melted and smooth. Season with salt, black pepper, and a pinch of nutmeg if using. Return the caramelized mushrooms to the pan and toss to combine.
07 - Add the drained pasta to the skillet and toss gently, lifting and folding until every strand is evenly coated in the sauce. Gradually add splashes of the reserved pasta water as needed to reach a silky, flowing consistency.
08 - Taste for seasoning and adjust with additional salt or pepper. Remove from heat, scatter with chopped fresh parsley or chives, and serve immediately with extra Parmesan on the side.
# Expert Hints:
01 -
- The brown butter does most of the work for you, creating a deeply nutty sauce that tastes like you spent hours when it only takes minutes.
- It uses everyday ingredients but delivers the kind of richness you would expect from a restaurant dish.
- Cleaning up is easy since everything comes together in one skillet while the pasta cooks.
02 -
- Do not stir the mushrooms constantly because letting them sit undisturbed is what creates that deep golden crust and concentrates their flavor.
- Watch the butter like a hawk once it starts foaming because it goes from perfectly browned to burnt in a matter of seconds.
03 -
- Salt your pasta water until it tastes like mild seawater because that is your one chance to season the pasta from within.
- Make sure your skillet is truly hot before the mushrooms go in, since a pan that is too cool will steam them instead of searing.