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Pasta with Wild Mushroom Sauce

Pasta with Wild Mushroom Sauce

  • Yield: Serves 8
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
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  • 16 oz Fettuccine
  • 1 tbsp Olive oil
  • 1/2 cup Onion, finely chopped
  • 12 oz Mixed mushrooms, including shiitake, oyster, baby bella
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • 1/2 cup Port wine, or beef consommé
  • 2 cups Whipping cream
  • 1 cup Asiago, finely shredded


  1. In a large pot of lightly salted water cook pasta al dente according to package directions. Drain and transfer to a large serving bowl.
  2. Meanwhile, for the sauce, in a large skillet heat oil over medium heat. Add onion; cook and stir 3 to 5 minutes or until translucent. Add mushrooms, Worcestershire and thyme; cook 8 – 10 minutes or until mushrooms soften.
  3. Stir in port and cook 5 – 8 minutes or until liquid is reduced. Reduce heat to medium-low. Stir in cream and bring to a simmer. Gradually add cheese, stirring until melted.
  4. Spoon sauce on pasta, toss to coat and serve.