Wild Mushroom Fettuccine Recipe

Servings:

Even beyond the confines of Napa Valley, California, the Mondavi family is a household name thanks to their winemaking reputation. But as many wine lovers already know, a refreshing glass of Sauvignon Blanc wouldn’t be complete without a delicious meal to accompany it. In this case, the late Margrit Mondavi, wife and partner of winemaker Robert Mondavi, once noted that an earthy wild mushroom fettuccine pasta was the family’s meal of choice when in Italy. Umami-rich mushrooms lightly infused with the aromas of toasted butter, softened shallots, and sautéed garlic take this simple yet timeless pasta dish to another level.

Frequently Asked Questions

Which mushroom is best for pasta?

Although there are thousands of wild mushrooms to choose from, porcini and chanterelles do best when exposed to heat and maintain their firmness when cooked. Meanwhile, more delicate varieties, such as oyster mushrooms, can quickly wilt or turn soggy when moisture and heat are applied. But don’t let that stop you from mixing and matching varieties, you can always refer to our glossary of mushrooms for suggestions.
What is the best way to thicken mushroom sauce?

One of the easiest ways to thicken mushroom sauce without adding additional ingredients is to let it render longer. Simmering helps reduce the liquid and thicken the sauce, although a bit of patience may be required. In this recipe, dry white wine and chicken stock are boiled until reduced by half, which takes about 30 minutes. For a creamier consistency, add freshly grated Parmesan cheese or a splash of heavy whipping cream toward the end of the cooking process to avoid scalding the dairy.

Notes from the Food & Wine Test Kitchen

Hate soggy mushrooms? Don’t be afraid to turn up the heat. Cooking mushrooms over medium-high heat is one of the best ways to keep them from wilting. Mushrooms are highly porous and composed of up to 95% water. As such, they’ll begin to release excess moisture as they cook. However, keeping the temperature high allows the liquid to evaporate before it can reabsorb into the mushrooms. Additionally, separating the mushrooms into two pans, as done in this recipe, helps prevent overcrowding and allows for more even cooking and evaporation.

Make ahead

Mushroom fettuccine is best when prepared quickly and served immediately to maintain the texture of the freshly cooked pasta and mushrooms as best as possible. However, leftovers can be stored in an airtight container for three to five days. That said, you may prep some of the ingredients a few hours before you’re ready to cook them, such as slicing the mushrooms and chopping the shallots.

Suggested pairing

The tropical fruit-filled notes and crisp acidity of a California Sauvignon Blanc, like Robert Mondavi's Reserve Fumé Blanc, pair perfectly with lighter pasta dishes. In this case, the full-bodied wine stands up to the umami-rich mushrooms without being overbearing.

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Ingredients

1 stick (4 ounces) unsalted butter
3/4 cup finely chopped shallots
4 garlic cloves, minced
2 pounds assorted fresh wild mushrooms, cleaned and thickly sliced if large
Kosher salt
Freshly ground black pepper
1 1/2 cups dry white wine
3 cups chicken stock or canned low-sodium broth
2 1/2 pounds good-quality fresh or dried fettuccine
1/4 cup finely chopped parsley
1 1/2 cups Parmesan cheese shavings (about 1 1/2 ounces)

Directions

Divide the butter between two large skillets and melt until foaming. Add half of the shallots to each skillet and cook over moderately high heat, stirring, until slightly softened, about 2 minutes. Add half of the garlic to each skillet and cook, stirring, for 1 minute longer. Add half the mushrooms to each skillet, season with salt and pepper and raise the heat to high. Cook, stirring, until the mushrooms have exuded their liquid and are lightly browned, 7 to 10 minutes. Using a slotted spoon, transfer the mushrooms to a large bowl.
Pour the wine into one of the skillets and boil over high heat, stirring, until reduced to about 2 tablespoons, about 10 minutes. Add the chicken stock and boil until reduced by half, about 20 minutes. Return the mushrooms to the skillet, season with salt and pepper and keep warm.
Meanwhile, bring a very large pot of water to a boil. Add salt, then add the fettuccine and cook until al dente. Drain the pasta and toss with the mushrooms and sauce. Sprinkle the parsley and garnish with the shaved Parmesan.

Originally appeared: October 1997

Wild Mushroom Fettuccine