---
title: Wild Mushroom Fettuccine
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/wild-mushroom-fettuccine-54bfb9586ced6e78178b4569
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Pasta
  - Comfort Food
rating: 4.0
rating_count: 924
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich mushroom cream sauce with sweet tarragon and sharp parmesan
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/wild-mushroom-fettuccine.avif"
---
Bring a #large pot{} of water to a boil with a large pinch of @salt{1%tsp}. Halve, peel, and finely chop @red onion{1%unit}. Mince or grate @garlic{2%cloves}. Finely chop @parsley{2%tbsp} and @tarragon{1%tbsp}. Halve @lemon{1%unit}. Add @fettuccine{8%oz} to the boiling water and cook for about ~{10%minutes}, until al dente. Be sure to reserve ½ cup pasta water.

Meanwhile, heat 1 tablespoon @olive oil{2%tbsp} in a #large pan{} over medium heat. Add the red onion and season with salt and @pepper{1%tsp}. Cook for about ~{5%minutes}, until softened. Add the garlic and @mixed wild mushrooms{8%oz} and season with salt and pepper. Cook for about ~{5%minutes}, until mushrooms are golden brown.

Add the tarragon, @veggie stock concentrate{1%unit}, and ½ cup pasta water to the pan with the mushrooms. Cook for about ~{3%minutes}, until slightly reduced.

Add the @sour cream{½%cup} and stir to combine, and cook for ~{3%minutes}.

Drain the pasta and add it to the pan with the sauce. Add a squeeze of lemon juice and half the parsley. Toss to combine.

Serve the fettuccine with a sprinkle of @parmesan cheese{½%cup} and remaining parsley on top.