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Cheesy Truffle Mushroom Fettuccine

Prep Time

Cook Time



Cuisine Type

Cheese Types

Cheesy Truffle Mushroom Fettuccine

Recipe Description

This pasta is the ultimate comfort food. Creamy, cheesy, and delicious!


  • 1 lb fettuccine
  • 2 tbsp olive oil
  • 1 lb mixed mushrooms (cremini, oyster, shitake), sliced
  • 2 small shallots, diced
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup 35% heavy cream
  • 1 1/2 cups shredded Wood River Creamery Black Truffle cheese
  • 2 tbsp chopped fresh chives


Cook fettuccine according to package directions. Drain, reserving 1/3 cup cooking liquid.

Meanwhile, heat oil in a large skillet set over medium-high heat; cook mushrooms, shallots, garlic, thyme, salt and pepper, stirring occasionally, for 5 to 8 minutes or until mushrooms are browned.

Stir in cream; reduce heat to medium. Simmer for 3 to 5 minutes or until the mixture is thickened slightly.

Add fettuccine, reserved cooking liquid and 1 cup of the cheese to skillet; toss until pasta is well coated. 

Divide among plates; sprinkle with remaining cheese and chives. 

TIPS: Use any mixture of available mushrooms. Instead of fresh thyme, use fresh rosemary, or 1 tsp dried thyme or rosemary. Use your favorite pasta – spaghetti, penne, etc., or substitute gluten-free pasta. Instead of shallots, use white or red onions.

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