Imagine a dish that combines the earthy richness of perfectly sautéed mushrooms, the luxurious creaminess of fontina cheese, and the comforting embrace of perfectly cooked pasta. This Creamy Mushroom Fontina Pasta isn't just a meal—it's a culinary experience that transforms ordinary ingredients into an extraordinary dining adventure. Whether you're looking to impress dinner guests or treat yourself to a gourmet weeknight dinner, this recipe promises to elevate your cooking game and transport your palate to the rustic kitchens of Italy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 cups sliced mushrooms
- 1 cup heavy cream
- 1 cup shredded fontina cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 2 cups of sliced mushrooms, 1 cup of heavy cream, 1 cup of shredded fontina cheese, 2 cloves of minced garlic, 2 tablespoons of olive oil, salt and pepper to taste, and fresh parsley for garnish.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling, add the pasta of your choice and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the sliced mushrooms to the skillet and season with salt and pepper. Sauté the mushrooms for about 5-7 minutes, or until they are golden brown and tender. Stir occasionally to ensure even cooking.
- Once the mushrooms are cooked, lower the heat to medium-low and pour in the heavy cream. Stir well to combine and let it simmer for about 2-3 minutes, allowing the cream to thicken slightly.
- Gradually add the shredded fontina cheese to the skillet, stirring continuously until the cheese melts and the sauce becomes creamy. If the sauce is too thick, you can add a splash of pasta water to reach your desired consistency.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and add it directly to the skillet with the creamy mushroom sauce. Toss the pasta in the sauce until well coated. If needed, add some of the reserved pasta water to loosen the sauce.
- Adjust the seasoning with additional salt and pepper if necessary. Allow the pasta to cook in the sauce for another minute or so, letting the flavors meld together.
- Remove the skillet from heat and serve the creamy mushroom fontina pasta immediately, garnished with freshly chopped parsley for a touch of color and flavor.
Tips
- Choose the Right Mushrooms: While the recipe works with standard button mushrooms, experimenting with cremini, shiitake, or a wild mushroom blend can add incredible depth of flavor.
- Cheese Temperature Matters: Allow your fontina cheese to come to room temperature before adding it to the sauce. This helps it melt more smoothly and creates a more uniform, creamy texture.
- Pasta Water is Liquid Gold: Always reserve some pasta cooking water. Its starchy nature helps bind the sauce to the pasta and can rescue a sauce that's become too thick.
- Don't Overcook the Garlic: Sauté garlic just until fragrant to prevent bitterness. Those 30 seconds make a big difference in flavor.
- Control Your Heat: When adding cream and cheese, maintain a gentle simmer. High heat can cause separation and a grainy sauce texture.
- Fresh Herbs are Non-Negotiable: The parsley isn't just a garnish—it adds a bright, fresh contrast to the rich, creamy sauce.Pro tip: For an extra luxurious touch, try adding a splash of white wine when sautéing the mushrooms or a pinch of nutmeg in the cream sauce!
Nutrition Facts
Calories: 580kcal
Carbohydrates: 35g
Protein: 22g
Fat: 42g
Saturated Fat: 24g
Cholesterol: 125mg
