An easy recipe to make mushroom fettuccine by Tried & True Recipe

An easy recipe to make mushroom fettuccine by Kylie Perrotti. The tried and true recipes are so tasty, and you might want to try out some.

16 ounces fettuccine
2 teaspoons extra virgin olive oil plus more, as needed
1 yellow onion peeled and diced
4 tablespoons butter divided
1-pound mixed mushrooms sliced, torn, or chopped depending on the mushroom
3.5 ounces maitake mushrooms torn
1 teaspoon dry thyme
1 lemon juiced
Salt, pepper, and crushed red pepper to taste
Grated parmesan cheese optional

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Reserve 2 cups of the pasta cooking water. Drain and set aside.

Heat 2 teaspoons extra virgin olive oil in a wide pot over medium heat. Add the onion and cook for 3-4 minutes until it begins to soften. Melt 2 tablespoons of butter into the pot.

Add all of the mushrooms except the maitake and cook for 7-10 minutes until golden brown. Season with thyme, salt, pepper, and crushed red pepper.

Move all of the mushrooms to one side of the pot. If needed, add another drizzle of oil to the other side of the pot and turn the heat to high. Add the torn maitake and cook without moving for 1-2 minutes. Flip and cook an additional 1-2 minutes until golden brown and crispy. Transfer the maitake to a bowl and season with salt.

Turn the heat to medium-high and add the reserved pasta cooking water. Melt the remaining 2 tablespoons butter into the pot.
Boil the sauce for 5 minutes until reduced and thickened, slightly. If desired, grate 1/3 cup fresh parmesan into the sauce and whisk to incorporate. Add the lemon juice and stir to incorporate. Taste and season again to your preferences.

Add the drained, cooked fettuccine to the pot and toss to coat with the sauce. Cook for 1 minute. Turn off the heat.

Divide the cooked pasta between bowls and pile the crispy maitake on top. Enjoy!