Fettuccine With Wild Mushrooms

Total Time
Prep 10 mins
Cook 15 mins

Ingredients Nutrition


  1. Melt butter in large skillet over medium heat.
  2. Cook onions and garlic (with salt and pepper to taste) until lightly golden.
  3. Add mushrooms, turn up heat, and cook, stirring and tossing frequently, until soft, about 2 minutes.
  4. Pour in cream and add thyme; boil for 5 minutes to thicken.
  5. Stir in lemon juice and soy sauce and remove from heat.
  6. Pour sauce over hot linguine and toss well.
  7. Top with Parmesan cheese.
Most Helpful

This was AWESOME! The grocery store I went to did not have oyster mushrooms so I used shiitake and baby portabellas. I placed some of the mushrooms in the food processer and ground them a little too much. I used them anyway with some of the mushrooms that I chopped by hand. It still turned out DELICIOUS and it is DEFINATELY a keeper! Thank you for posting such a YUMMY recipe!!!!!

LeahMarie April 28, 2003

Double the five stars! I used dried and fresh mushrooms! Just thinking about this I want to go eat the left overs!

Rita~ April 18, 2003

This is heavenly! I made half a recipe but with chicken breast strips done first then following the recipe and served over fresh spinach pasta. Both of us loved this one!

adopt a greyhound January 13, 2012