Fettuccine With Porcini Mushroom Sauce

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“From Bon Appetit, Keep It Simple Cookbook. I really enjoyed this recipe, but felt that there was too much liquid. Next time I think I would start by reducing the chicken stock by 1/2 cup and add as needed during cooking. I also really liked this recipe because you don't need to rehydrate the porcini mushrooms before cooking.”

Ingredients Nutrition


  1. Melt butter in heavy large skillet over medium-high heat.
  2. Add shallots and saute until beginning to brown, about 4 minutes.
  3. Add mushrooms and stir to coat.
  4. Add broth and cream; bring sauce to boil.
  5. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes.
  6. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes.
  7. Season sauce with salt and pepper.
  8. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  9. Drain, reserving 1/2 cup cooking water.
  10. Return pasta to pot.
  11. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry.
  12. Season with salt and pepper.
  13. Serve, passing cheese separately.

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