The first hint of fall in the air inspires a craving for comfort food, and this Creamy Mushroom Fettuccine with Sourdough Crumb is just the ticket. Picture a cozy evening, the warmth of the kitchen wrapping around you as you sauté earthy portobello and button mushrooms, unleashing their rich aromas. A splash of sherry enters the mix, dancing with the fragrance of garlic and fresh sage, transforming simple ingredients into something genuinely special.
As you stir the velvety cream sauce into al dente fettuccine, the anticipation builds. Finally, a sprinkle of crunchy sourdough crumbs on top adds an unexpected texture that elevates the experience further. This isn’t just dinner; it’s a heartfelt embrace on a plate, perfect for sharing with loved ones or savoring solo as you unwind from the day. Embrace the joy of homemade comfort with this dish that promises warmth and delight in every bite.
Why You’ll Love This Creamy Mushroom Fettuccine
Comforting Delight: This dish is a warm hug on a plate, perfect for chilly nights.
Rich, Earthy Flavors: The combination of portobello and button mushrooms creates a complex, savory taste.
Unique Texture: Crunchy sourdough crumbs offer a delightful contrast to the creamy pasta.
Quick and Easy: With simple ingredients and straightforward steps, dinner comes together in no time.
Crowd-Pleasing Appeal: Ideal for sharing with friends or family, this recipe elevates any gathering.
Perfectly Versatile: Add grilled chicken or fresh greens easily to customize it for your taste! For more comfort food ideas, check out our Cozy Pasta Recipes.
Creamy Mushroom Fettuccine Ingredients
For the Sauce
• Butter – Adds richness and depth to the sauce.
• Olive Oil – For sautéing mushrooms and garlic; enhances flavor.
• Portobello Mushrooms (250 grams) – Provides a meaty texture and earthy flavor.
• White Button Mushrooms (200 grams) – Adds mild mushroom flavor and contrasts with portobello.
• Garlic (3 cloves, crushed) – Gives a fragrant base to the dish.
• Dried Tarragon (1 teaspoon) – Adds a subtle anise-like flavor.
• Chicken Stock (250 ml) – Forms the sauce base, adding depth.
• Sherry (60 ml) – Contributes complexity to the sauce.
• Cream (170 ml) – Provides creaminess and richness to the sauce.
• Parmesan Cheese (⅓ cup, finely grated plus extra to serve) – Offers a savory note and enhances flavor.
• Salt and Pepper – To taste, balances flavors.
For the Pasta
• Dried Fettuccine (450 grams) – The base pasta that absorbs the sauce.
For the Topping
• Sage Leaves (10) – Fresh herb that adds aromatic flavor when fried.
• Sourdough Bread (3 slices) – For making crispy crumbs that add texture.
• Olive Oil (for breadcrumbs) – Helps in frying crumbs.
• Garlic (1 clove, minced, for breadcrumbs) – Enhances breadcrumb flavor.
Feel the excitement grow as you gather these ingredients to create your own Creamy Mushroom Fettuccine masterpiece—comfort food at its finest!
How to Make Creamy Mushroom Fettuccine
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Melt: In a large sauté pan, melt the butter and olive oil over low heat. This gentle heat will help infuse the flavors as you add the portobello and button mushrooms, garlic, and tarragon.
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Simmer: Add the mushrooms and garlic, then simmer for 8-10 minutes until the mushrooms soften and release their juices, creating a fragrant base.
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Boil: Increase the heat, and add the chicken stock and sherry. Bring it to a boil briefly, then reduce the heat to low and let it simmer until the liquid halves, around 5 minutes.
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Cook Fettuccine: While the sauce simmers, bring a large pot of salted water to a boil. Cook the dried fettuccine for about 7 minutes or until al dente, stirring occasionally.
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Combine: Stir in the cream, Parmesan cheese, salt, and pepper into the mushroom mixture. Allow the sauce to thicken slightly—aim for a velvety texture that clings to the pasta.
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Prepare Breadcrumbs: In a food processor, crumb the sourdough slices. Sauté the crumbs in olive oil with minced garlic until they turn golden brown, adding a crunchy topping to your dish.
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Mix: Drain the fettuccine and add it to the mushroom sauce. Toss everything together so each strand of pasta is beautifully coated.
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Crisp Sage: In a separate pan, heat a bit of melted butter and quickly fry the sage leaves for about 20 seconds until crispy, releasing their aromatic flavor.
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Serve: Plate the fettuccine and generously top with the crunchy sourdough crumbs, fried sage leaves, and extra Parmesan cheese for that perfect finishing touch!
Optional: Add a sprinkle of fresh parsley for color and added freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Creamy Mushroom Fettuccine
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Al Dente Perfection: Ensure not to overcook the fettuccine; it should have a slight bite for the best texture in your creamy mushroom fettuccine.
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Gentle Heat: Be cautious when simmering the cream. Boiling can cause it to curdle; keep the heat low for a smooth sauce.
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Fresh Sage: Opt for fresh sage instead of dried for frying. It brings a vibrant flavor that enriches the dish.
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Mushroom Variety: Don’t hesitate to mix different mushrooms! A variety like cremini or shiitake can enhance the earthy flavor of your fettuccine.
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Creamy Sauce Control: If the sauce is too thick, add a splash of extra chicken stock to thin it out, achieving that perfect consistency.
How to Store and Freeze Creamy Mushroom Fettuccine
Fridge: Store leftovers in an airtight container for up to 3 days, keeping the creamy mushroom fettuccine fresh and tasty.
Freezer: To freeze, place the fettuccine in a freezer-safe container or bag, and it will last for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of cream or chicken stock to revive the sauce’s consistency.
Serving Tip: Be sure to stir well while reheating, so every bite of your creamy mushroom fettuccine is deliciously creamy once more!
Make Ahead Options
These Creamy Mushroom Fettuccine are perfect for busy weeknights! You can prepare the mushroom sauce up to 3 days in advance; just cool it down and refrigerate in an airtight container. For optimal flavor, sauté the mushrooms, garlic, and tarragon, then mix in all the liquid ingredients and cream right before serving to keep the sauce creamy and delicious. You can also cook the fettuccine ahead of time and store it in the refrigerator, dousing it with a splash of olive oil to prevent sticking. When ready to indulge, simply reheat the sauce over low heat, combine with the pasta, and top with crispy breadcrumbs and sage for that fresh, gourmet touch.
Creamy Mushroom Fettuccine Variations
Let your creativity flourish and make this creamy delight uniquely yours!
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Veggie Boost: Swap out the mushrooms for asparagus or spinach for a vibrant, spring-inspired twist.
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Protein Punch: Add grilled chicken or shrimp to enhance this dish, making it more filling and delightful.
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Spicy Kick: Spice it up by mixing in red pepper flakes, creating a tantalizing contrast to the creamy sauce.
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Herb Extra: Toss in a handful of fresh thyme or rosemary to deepen the flavor and add a fragrant aroma.
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Nutty Flavor: Use toasted pine nuts or walnuts as a topping for a crunchy texture and nutty richness.
Elevate your dish further by blending flavors from different cuisines! Balancing a spicy element with the creamy sauce makes each bite an adventure. These variations truly allow you to customize your fettuccine to suit your mood or seasonal availability, creating a comforting yet exciting meal every time.
What to Serve with Creamy Mushroom Fettuccine?
This dish is a delightful centerpiece for a comforting meal—pair it with the perfect accompaniments to elevate your dining experience.
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Garlic Bread: The buttery, crusty bread provides a fantastic vehicle for soaking up the luscious sauce.
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Simple Arugula Salad: A peppery salad with a light vinaigrette adds a refreshing contrast to the creamy pasta, brightening the meal.
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Roasted Vegetables: Seasonal veggies, enhanced by caramelization, bring earthy notes that complement the mushrooms’ rich flavors. Try zucchini, bell peppers, or asparagus for variety.
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Chardonnay: A glass of this crisp white wine will add elegance, beautifully balancing the creaminess of the sauce and enhancing the dish’s depth.
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Tiramisu: End your meal with a classic Italian dessert that offers a delightful coffee flavor, perfectly capping off the comforting experience!
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Parmesan Crisps: These crunchy bites add a fun texture and a salty kick, harmonizing with the savory notes of the fettuccine.
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Fresh Herbs: A sprinkle of fresh parsley or basil over your fettuccine adds a burst of color and a fresh aroma, inviting you to dive into your plate.
Creamy Mushroom Fettuccine with Sourdough Crumb Recipe FAQs
What type of mushrooms are best for this recipe?
For a rich and complex flavor, I recommend using a combination of portobello and white button mushrooms. The portobello offers a meaty texture, while the white button mushrooms add a milder taste. If you’d like to try a different flavor profile, cremini or shiitake mushrooms work beautifully as well!
How long can I store leftovers?
You can store any leftover creamy mushroom fettuccine in an airtight container in the fridge for up to 3 days. Just make sure to let it cool completely before sealing it up. When you’re ready to enjoy it again, gently reheat it over low heat on the stovetop, adding a splash of cream to help restore its silky texture.
Can I freeze creamy mushroom fettuccine?
Absolutely! To freeze, place the cooled fettuccine in a freezer-safe container or bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. Reheat gently on the stovetop, adding a little extra cream or chicken stock if needed to revive the sauce’s consistency.
What should I do if the sauce is too thick?
If you find that your sauce has thickened too much during cooking, no need to worry! Gradually add a splash of chicken stock or cream, stirring until you reach your desired consistency. This will help achieve that perfect creamy texture for your fettuccine!
Are there any dietary considerations for this recipe?
Yes! This recipe can easily be made vegetarian by substituting chicken stock with vegetable broth. For a dairy-free version, consider using coconut cream and nutritional yeast instead of cream and Parmesan cheese. Just be sure to keep an eye out for any allergies related to ingredients like mushrooms or dairy when serving.
How do I choose the best sage leaves for frying?
Look for fresh sage leaves that are vibrant in color, with no dark spots or wilting. When frying, it’s best to use small, intact leaves as they will crisp up beautifully and add maximum flavor to your dish. Aim to fry them for just about 20 seconds to avoid burning and to capture their fragrant aroma!
Creamy Mushroom Fettuccine with Sourdough Crumb Delight
Ingredients
Equipment
Method
- In a large sauté pan, melt the butter and olive oil over low heat.
- Add the mushrooms and garlic, then simmer for 8-10 minutes until the mushrooms soften.
- Increase the heat, and add the chicken stock and sherry. Bring it to a boil briefly, then reduce the heat to low and let it simmer for 5 minutes.
- While the sauce simmers, bring a large pot of salted water to a boil and cook the dried fettuccine for about 7 minutes or until al dente.
- Stir in the cream, Parmesan cheese, salt, and pepper into the mushroom mixture and allow the sauce to thicken slightly.
- In a food processor, crumb the sourdough slices. Sauté the crumbs in olive oil with minced garlic until golden brown.
- Drain the fettuccine and add it to the mushroom sauce, tossing to combine.
- Heat a bit of melted butter and quickly fry the sage leaves for about 20 seconds until crispy.
- Plate the fettuccine, generously topping with sourdough crumbs, fried sage leaves, and extra Parmesan cheese.