Easy Italian Mushroom Fettuccine Recipes

PASTA WITH MUSHROOM GARLIC SAUCE

Steps:

• In a skillet melt 2 tbsp Butter.
• Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
• Cook until the mushrooms are just tender.
• Add remaining butter and olive oil.
• Stir and remove from heat.
• When Pasta is cooked reheat the sauce add parsley.
• Mix with Pasta and enjoy.

DATE NIGHT MUSHROOM FETTUCCINE

Steps:

• Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color - 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
• Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
• Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.

EASY ITALIAN MUSHROOM FETTUCCINE

Steps:

• In a large saucepan add olive oil, mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender and water has evaporated.
• While mushrooms are cooking cook the fettuccine in boiling salted water until al dente, drain then add to the cooked mushrooms along with half a ladle of pasta water. Cook on medium heat while tossing until water has evaporated and becomes almost creamy. Serve immediately. Top with freshly grated parmesan or pecorino cheese if desired. Enjoy!

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.

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.

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

SPAGHETTI WITH MUSHROOM TOMATO SAUCE

Steps:

• Bring a large pot of water seasoned with salt to a boil. Add the spaghetti and cook according to the directions on the box until al dente. Before draining reserve a half cup of the cooking water.
• Meanwhile, in a large saute pan, heat the olive oil over high heat. Add the shallot; cook until light golden brown, about 5 minutes. Add the garlic cook another minute to soften. Add mushrooms; cook until they release their liquid and it evaporates (about 8 to 10 minutes).
• Add wine, tomatoes and chopped parsley. Season with salt and pepper to taste. Reduce heat to medium; cook until the consistency of a thick sauce, about 5 minutes.
• Transfer the drained spaghetti to the skillet with the tomato sauce, toss until coated. If it seems too thick, add pasta water as needed to loosen and serve.