Creamy Mushroom Linguine Dish (Print Version)

Tender mushrooms sautéed and combined with linguine in a smooth, light cream sauce with Parmesan.

# What You'll Need:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms (cremini, shiitake, 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 plus 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 (optional)

13 - Extra chopped parsley
14 - Additional Parmesan cheese, shaved

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - In a large skillet, heat butter and olive oil over medium-high heat. Add mushrooms and sauté for 6 to 8 minutes until golden and liquid evaporates.
03 - Add finely chopped shallot and minced garlic to the skillet. Cook for 1 to 2 minutes, stirring frequently, until fragrant and softened.
04 - Pour in vegetable broth to deglaze the pan, scraping up any browned bits. Reduce heat to medium-low.
05 - Stir in heavy cream, grated Parmesan, black pepper, and salt. Simmer gently for 2 to 3 minutes until slightly thickened.
06 - Add drained linguine to the skillet, tossing to coat with sauce. Incorporate reserved pasta water as needed to achieve a silky consistency.
07 - Stir in chopped fresh parsley. Taste and adjust seasoning as desired.
08 - Plate and garnish with additional Parmesan cheese and parsley if preferred.

# Additional Tips::

01 -
  • It's elegant enough for a dinner party but so easy you can make it on a Tuesday without stress.
  • The sauce clings to every strand of linguine in this deeply satisfying way that feels like a warm hug.
  • You probably have most of these ingredients already, and it's done before your wine gets warm.
02 -
  • Don't let the cream come to a hard boil or it can break and separate—low and gentle is always the answer with cream sauces.
  • That pasta water is your friend; the starch helps the sauce emulsify and cling to the noodles instead of pooling at the bottom of the bowl.
  • Room-temperature or slightly warm cream prevents shock to the warm pan and helps it integrate smoothly without curdling.
03 -
  • Use a mix of mushroom varieties for complexity; cremini gives earthiness, shiitake brings umami, and button mushrooms add delicate sweetness.
  • That handful of reserved pasta water is restaurant technique you can steal right now—it's what separates homemade pasta from truly silky restaurant pasta.
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