Creamy Mushroom Fettuccine

Ingredients · 4 servings

• 45 gButter
• 120 gOnion
• 12 gGarlic cloves
• 300 gMushrooms
• 240 gHeavy cream
• 5 gThyme, fresh
• 30 gLemon juice
• 15 gSoy sauce
• 400 gFettuccine pasta
• 80 gParmesan cheese
• 5 gSalt
• 2 gBlack pepper

Equipment

stovetop, chef knife, cutting board, skillet, stock pot, tongs, wooden spoon

Instructions

1. 1
   Prep and set up

   Prep the onion, garlic, mushrooms, thyme, and Parmesan, and set out a large skillet and a pot to cook the fettuccine pasta. · 5 min

   What to look for: butter fully melted and foamy

2. 2
   Melt the butter

   Heat the large skillet over medium heat and melt the butter until fully liquefied and gently foaming. · 2 min

   What to look for: butter foams lightly

3. 3
   Sauté aromatics

   Add the chopped onion and garlic to the butter with salt and black pepper, and cook over medium heat until lightly golden. · 5 min

   What to look for: onion turns pale gold

4. 4
   Cook mushrooms

   Add the sliced mushrooms, raise to medium-high heat, and cook while stirring until the mushrooms soften and release moisture. · 3 min

   What to look for: mushrooms look glossy and tender

5. 5
   Thicken cream sauce

   Pour in the heavy cream, add the fresh thyme, and let the sauce simmer until slightly thickened. · 5 min

   What to look for: sauce coats the spoon

6. 6
   Finish the sauce

   Stir in the lemon juice and soy sauce, then remove the skillet from the heat to balance the flavors. · 1 min

   What to look for: pasta evenly coated

7. 7
   Toss and serve

   Toss the hot cooked fettuccine pasta with the mushroom cream sauce and serve topped with grated Parmesan cheese. · 2 min

   What to look for: pasta evenly coated