Go Back

Creamy Garlic Mushroom Linguine with White Wine

A deeply savory and comforting pasta dish featuring linguine tossed in a luxurious white wine and Parmesan cream sauce, loaded with golden-brown cremini mushrooms and fresh garlic.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

The Pasta & Mushrooms
  • 1 lb linguine pasta
  • 1.5 lbs cremini mushrooms thickly sliced
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter divided use
The Cream Sauce
  • 2 large shallots finely chopped
  • 4 cloves garlic minced
  • 0.5 cup dry white wine (e.g., Pinot Grigio)
  • 1 cup heavy whipping cream
  • 1 cup Parmigiano-Reggiano cheese freshly grated, plus more for garnish
  • 0.25 cup fresh parsley chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • Large Pot (for pasta)
  • Large deep skillet or Dutch oven
  • Tongs
  • Cheese grater

Method
 

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Heat 2 tbsp oil and 2 tbsp butter in a large skillet over medium-high heat. Brown mushrooms in batches until golden, about 5-7 minutes per batch. Return all mushrooms to pan.
  3. Reduce heat to medium. Add shallots and cook for 2 minutes, then add garlic, salt, and pepper, cooking for 1 minute more.
  4. Deglaze pan with white wine, scraping up browned bits. Simmer until reduced by half.
  5. Meanwhile, cook pasta to al dente. Reserve 1 cup of pasta water before draining.
  6. Stir heavy cream into the mushroom mixture. Simmer gently for 3-4 minutes to thicken slightly. Stir in Parmesan and remaining 2 tbsp butter until smooth.
  7. Add cooked pasta and parsley to the skillet. Toss vigorously, adding reserved pasta water a splash at a time to create a glossy sauce that coats the pasta.
  8. Serve immediately garnished with extra cheese and parsley.

Notes

For the best flavor and texture, do not overcrowd the pan when cooking mushrooms; cook in batches if necessary to ensure they brown rather than steam.