---
title: Wild Mushroom Fettuccine
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/wild-mushroom-fettuccine-54bfb9586ced6e78178b4569
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 924
source_chef: Recipe Development Team
nutrition:
  calories: 599
  protein: 28
  carbohydrates: 88
  fat: 18
  fiber: 9
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{2%pinch}. Halve, peel, and finely chop @red onion{2}(chopped). Mince or grate @garlic{4%clove}(minced). Finely chop @parsley{2%bunch}(chopped) and @tarragon{2%sprig}(chopped). Halve @lemon{2}(halved). Add @fettuccine{12%oz} to the boiling water and cook until al dente, ~{10%minutes}. Be sure to reserve ½ cup pasta water.

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

Add the tarragon, @veggie stock concentrate{2%unit}, and ½ cup pasta water to the pan with the mushrooms. Cook ~{3%minutes}, until slightly reduced.

Add @sour cream{4%tbsp} stir to combine, and cook ~{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 fettucine with a sprinkle of @parmesan cheese{½%cup} and remaining parsley on top.