Fettuccine with Mushrooms and Cream
Fettuccine ai funghi
Egg fettuccine with mixed mushrooms, white wine, cream, thyme and Parmigiano.
One of ten recipes you can keep for free. Scale, cook and make it your own — no card needed. Browse all ten starters.
Progress stays in this browser. While cooking, tap an ingredient or step to tick it. The timer chimes when it ends; a phone may stay silent while it is locked or in silent mode.
Original recipe: 2 servings
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
Shopping list
Method
Notes
- If using fresh mushrooms, clean them gently and slice them evenly so they cook at the same pace.
- Reserve more pasta water than you think you need — it is what loosens and emulsifies the cream sauce.
- Finish the pasta in the sauce rather than rinsing it. The starch improves the final texture.
- The source was itself scaled down from 4 servings to 2.
Adapted from Cuochinprogress / GialloZafferano Blog. Translated from Italian.
Move Fettuccine with Mushrooms and Cream to Trash? You can restore it from your account page.