This creamy fettuccine with mushrooms recipe features shiitake and porcini mushrooms. Bursting with flavor and umami, this dish is quick and simple to make yet is elegant, classy, and simply delicious!
Coming up with a name for this was super fun! I thought I’d go for something that rolls off the tongue and rhymes. How about this: “Creamy Fettuccine with Shiitake and Porcini.” (Shiitake is pronounced “shi-taw-kee. Porcini is pronounced “por-chee-nee”). Now, say it two times in a row. See what I mean? Fun! :) Now on to serious matters. There is nothing funny about flavor of this dish. Let me tell you, we’ve scored a real winner with this one. It’s quick and simple to make, but the flavors are rich and complex. Upon sampling it this evening, my husband remarked “this is the second best pasta dish I’ve ever had.” I asked, “Best pasta dish you’ve had that I’VE made?” “Best pasta dish period.” “And what’s the first?” “Your Shrimp Scampi.” After another couple of bites he said, “Wow, this is sure a close second though. Very close.” Take your tastebuds on a journey of culinary delight with this Creamy Fettuccine with Shiitake & Porcini. (Ah, gotta love that name!) I picked up some beautiful fresh shiitake mushrooms from my local Asian supermarket. If you haven’t been to your local Asian store, I highly recommend it. These mushrooms are typically far cheaper in an Asian store than elsewhere. For example, I bought these for just $4.49/lb at the Asian store. At the local produce store they sell for $19.99/lb! And that’s often true for a number of things.
Creamy Fettuccine with Shiitake Porcini Recipe
Let’s get started! Clean the shiitake mushrooms, cut off and discard the stems. Unlike white button or cremini mushrooms, the stems of shiitake are tough and woody and have little flavor.
Slice them about 1/4 inch thick.
To grind the dried porcini mushrooms I use spice/coffee grinder. Alternatively you can use a mortar and pestle or just pound them in a ziplock bag until pulverized.
Dice the onion. Melt the butter and olive oil in a skillet over medium-high and saute until translucent and starting to brown. Add the garlic and saute for another minute.
Add the shiitake mushrooms, ground porcini, pepper and salt. Saute for about 2 minutes, then add the wine. Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes. This will allow the mushrooms to further caramelize and really bring out their flavor.
Luscious and tender shiitake mushrooms.
Add the parsley, lemon zest, and heavy cream. Simmer for 5 minutes. I wanted to add just a touch of freshness and a little bit of lemon zest was the perfect addition.
Add the cooked pasta and the Parmesan cheese. Stir to combine and let it thoroughly heat through. Drizzle with a little olive oil and toss to coat.
Serve immediately garnished with fresh parsley and a sprinkle of Parmesan cheese.
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