Fettuccine Pasta with Mushrooms in Cream Sauce
Very fast, very tasty, very simple - an easy family dinner! You can cook fettuccine with mushrooms in cream sauce in 20 minutes. It’s a super satisfying main course—hearty and complete. You can serve it with white wine for a romantic dinner!
Updated : 02 January, 2026
Easy
About 10 min.
Ingredients
300 grams
Fettuccine
Sauce
200 milliliters
Cream
150 grams
Champignon
70 grams
Parmesan
25 grams
Olive oil
15 grams
Butter
15 grams
Wheat flour
1
Garlic
1
Rosemary
1
Chicken eggs
to taste
Herb mix
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make fettuccine with mushrooms in cream sauce? Prepare the ingredients from the list. Use cream of any fat percentage. The pasta doesn’t have to be fettuccine - any pasta you like will work. The mushrooms can be fresh or pickled champignons; you can replace them with other mushrooms. Instead of Parmesan, you can use any hard cheese.
Step 2
Peel the garlic and chop it with a knife. You can also press it through a garlic press - it’s faster.
Step 3
In a heavy-bottomed saucepan, heat olive oil (or any vegetable oil) and butter, and sauté the garlic for 1 minute, stirring.
Step 4
Pat the champignons dry and cut them into large pieces. Pat the rosemary sprigs dry.
Step 5
Add the mushrooms, herbs, and rosemary sprigs to the saucepan with the garlic. Fry over medium heat, stirring, for about 3-5 minutes.
Step 6
Pour the cream into the saucepan.
Step 7
Bring the mushroom sauce to a boil, then reduce the heat under the saucepan.
Step 8
Crack the raw egg into a bowl and whisk well. Then pour the beaten egg into the hot sauce while stirring at the same time with a spatula.
Step 9
Sift the flour and add it to the sauce in portions, stirring constantly so no lumps form and the sauce doesn’t scorch. Also watch the heat level - it should be very low.
Step 10
Grate the Parmesan (or hard cheese).
Step 11
Add the grated cheese to the sauce and, without removing it from the stove, stir until all the cheese has melted.
Step 12
Remove the sauce from the heat. Salt to taste; add pepper if desired.
Step 13
Boil the fettuccine in plenty of water for about 6 minutes, until al dente. Drain the pasta in a colander.
Step 14
You can heat a skillet separately and toss the pasta with the sauce there if the saucepan is too small. Warm everything together, stirring, for about 3-4 minutes. Serve the fettuccine hot!
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