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Fettuccine with Wild Mushroom Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant wild mushroom fettuccine is a celebration of earthy, woodland flavours. By combining meaty fresh portobello and shiitake mushrooms with the concentrated depth of dried porcini, you create a sophisticated vegetarian dish that feels truly indulgent. The soaking liquid from the porcini acts as a natural flavour enhancer, ensuring every strand of egg pasta is coated in a rich, savoury sauce that rivals any restaurant offering.

A perfect choice for a comforting midweek supper or a relaxed dinner party, this versatile recipe can be prepared in advance to save time. Using high-quality olive oil and freshly grated Pecorino Romano adds a sharp, salty finish that balances the richness of the butter. Serve this homemade pasta with a crisp green salad and a glass of chilled white wine for a complete Italian-inspired feast.

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Ingredients for Fettuccine with Wild Mushroom Sauce

  • 45g dried porcini mushrooms*

  • 725ml hot water

  • 90ml ( 3/4 stick) butter

  • 3 tablespoons extra-virgin olive oil

  • 3 garlic cloves, crushed

  • 675g assorted fresh mushrooms, such as wild crimini, portobello (dark gills scraped out), and stemmed shiitake, thickly sliced

  • 6 tablespoons chopped fresh Italian parsley, divided

  • 1 batch freshly cooked Homemade Egg Fettuccine

  • 60g freshly grated Pecorino Romano cheese plus more for passing

How to make Fettuccine with Wild Mushroom Sauce

Place porcini in medium bowl; add 725ml hot water. Let soak until soft, about 30 minutes. Drain mushrooms, reserving soaking liquid.

Melt butter with oil in large deep skillet over medium heat. Add garlic; sauté until beginning to brown, about 3 minutes. Add fresh mushrooms; sprinkle with salt and pepper. Cover; cook until tender, stirring often, about 6 minutes. Add drained porcini. Cover; cook 2 minutes. Uncover; sauté 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover mushroom sauce and soaking liquid separately and refrigerate.

Add cooked fettuccine and 120ml cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta, adding reserved mushroom soaking liquid as needed if dry. Mix in remaining 3 tablespoons parsley. Season to taste with salt and pepper. Transfer to large bowl and serve with more cheese.

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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