Gluten-Free Porcini Mushroom Fettuccine with Creamy Mushroom Sauce

Serving Size: 2-3
Prep Time:  5 Minutes
Cook Time: 25 Minutes
Total Time:  30 Minutes


8-9 oz. Pappardelle's Gluten-Free Porcini Mushroom Fettuccine
1/2 small onion diced
1 tablespoon butter
12 ounces mushrooms brown or white, sliced
salt and ground pepper to taste
2 cloves garlic minced
3 sprigs fresh thyme or 1/4 tsp dried thyme
3 sprigs fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine
1/2 cup chicken broth
1/2 cup heavy cream
1 Tbsp cornstarch
Fresh parsley for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Drain, and rinse under cool water. Set aside. 
  2. Saute onion in butter until softened, about 3-5 minutes.
  3. Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute
  4. Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated
  5. Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.
  6. To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.
  7. Let simmer 1 minute.
  8. Season with parsley, salt and pepper to taste
  9. Plate the pasta and top with sauce and parsley and enjoy!