Creamy Mushroom Fettuccine Recipe Recipe For Hand

CREAMY MUSHROOM FETTUCCINE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.

FETTUCCINE WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
• Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

FETTUCCINE WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain.
• Meanwhile, heat oil in a large saucepan, cook onion and garlic stirring, until onion is soft. Add mushrooms, cook stirring, about 10 minutes or until mushrooms are browned and tender.
• Stir in stock and wine, simmer, uncovered for about 5 minutes or until reduced by half. Stir in cream, mustard and half of the oregano, bring to a boil. Simmer uncovered for 2 minutes.
• Add pasta and toss to reheat. Sprinkle with remaining oregano.

CHEF JOHN'S CREAMY MUSHROOM PASTA

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
• Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
• Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
• Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
• Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

QUICK AND EASY MUSHROOM FETTUCINE

Steps:

• Brush off any dirt from the mushrooms with a pastry brush or a kitchen towel. Cut the ends and slice them thinly. 2. Place a large, heavy-bottomed skillet over high heat. Add the mushrooms and cook for a few minutes, until they release their liquid. (Do not use any fat to sauté the mushrooms at this point - this method of cooking them is called "dry sautéing" and helps release moisture already in the mushrooms so they can cook faster.) 3. Meanwhile, bring a large pot of water to a boil. Salt it generously and add the fettuccine. Cook the pasta until al dente. 4. To the skillet with the mushrooms, add the olive oil and green onions and sauté for a couple of minutes. Next, add the minced garlic and season everything well with salt, pepper and red pepper flakes. Add the thyme and continue to cook tossing every now and then. At the end of the sautéing process, fold in the chopped spinach and cook very briefly until it wilts. Turn off the heat and sprinkle the lemon zest over the mixture.
• When the pasta is ready, reserve some of the cooking water and put it aside.
• Drain the pasta and add it to the skillet with the mushrooms. Next, add the Parmesan cheese, the parsley and the butter. Toss gently, until the pasta is evenly coated with the mixture. Taste and adjust the seasoning.
• Serve straight from the skillet, with an extra sprinkle of Parmesan cheese.

CREAMY LEMON-MUSHROOM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
• Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
• Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
• Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

CREAMY CHICKEN AND MUSHROOM FETTUCCINI

Steps:

• Cook the pasta, while you chop up the ingredients. (Stir the fettuccini often otherwise it will stick together.).
• Fry chicken till about 1/2 cooked, then add bacon, and fry for a further couple of minutes. Add crushed garlic, stir well.
• When bacon is cooked, add mushrooms and shallots, fry for a few minutes, till mushrooms soften.
• Stir in cream, simmer for about 2 minutes. Taste and add salt (or other herbs / spices) if desired. To thicken sauce, mix cornflour with small amount of water, and stir into sauce. Keep stirring, it should thicken in about one minute.
• Serve.

FRESH MUSHROOM FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package; return to pan.
• Add remaining ingredients; toss until fettuccine is coated with oil.