pasta with mushrooms

Fettuccine with Mixed Mushrooms and Radicchio

At least one of the mushroom varieties for this pasta dish should be a richly flavorful one such as shiitake, hedgehog or maitake. Or porcini, of course, if you are fortunate enough to have those. Be sure to follow the cooking instructions, giving the mushroom and green garlic mix a fierce saute to deepen flavors. You have a choice with the pasta quantity. For a mushroom-dense dish, go with 8 ounces; for a more traditional mushroom pasta, 12 ounces is preferable.

Prep Time 45 minutes
Cook Time 35 minutes
Servings 4 servings


  • 1 pound mixed mushrooms such as cremini, oyster, shiitake, hedgehog
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • ½ cup chopped green garlic or shallots or scallions
  • 2 cups shredded radicchio
  • ½ cup white wine or ¼ cup white wine and ¼ cup Marsala
  • ½ cup heavy cream
  • 8 to 12 ounces fettuccine or tagliatelle or other egg noodles
  • Sea salt or kosher salt
  • 1 cup Parmigiano Reggiano or Grana Padano


  1. Slice mushrooms in similar-sized pieces (this may call for quartering or halving larger mushrooms).
  2. Melt butter with olive oil over medium heat in a large skillet. Add mushrooms and saute until they soften, release liquid and then re-absorb it, about 10 minutes.

  3. Stir in green garlic and raise heat to medium-high. Continue cooking until mushroom blend gives off a deeply savory, almost caramelized aroma. Stir in radicchio, cooking briefly until it wilts slightly.* Season to taste with salt and pepper.

  4. Add wine and, when it has almost evaporated, the cream. Reduce heat to low to blend flavors, about 5 minutes.
  5. While the sauce is cooking, fill a large saucepan about two-thirds full of cold water and bring to a boil. Add a small handful of salt.
  6. Add fettuccine and stir to separate strands. Cook until tender, which may be as little as 3 minutes.
  7. Strain pasta, reserving at least 1 cup of cooking water. Add pasta to skillet (or, if there is not room, combine pasta and sauce in the empty saucepan). Simmer a few minutes, stirring gently while adding half the cheese and cooking liquid as needed for a saucy consistency.

  8. Sprinkle servings with remaining cheese.

Recipe Notes

*The radicchio will darken as it cooks. If you prize that ruby-red color, reserve some to stir in near the end.

Note: An ounce of pancetta, finely diced and sauteed, would be a good addition to this sauce.