A creamy and flavorful pasta dish featuring wild mushrooms and a hint of lemon.
Heat the butter in a large skillet over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and minced garlic to the skillet and sauté until fragrant and golden.
Stir frequently to prevent the garlic from burning.
Increase the heat to medium-high, add the mushrooms, and cook until they release their moisture and become tender.
Using a mix of mushroom varieties enhances the flavor complexity.
Pour in the heavy cream and add the thyme. Let it simmer to thicken slightly.
Simmering allows the flavors to meld together beautifully.
Stir in the lemon juice and soy sauce, then remove the skillet from heat.
The lemon juice adds brightness, while the soy sauce enhances the umami.
Cook the fettuccine in a pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the pasta with the sauce in the skillet, tossing to coat evenly.
Tossing the pasta in the sauce ensures every strand is coated.
Serve the pasta topped with grated Parmesan cheese.
Add a sprinkle of fresh parsley for a touch of color and freshness.
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